Sour Cabbage Casserole Fish Head
1.
The soul sour cabbage that makes this dish. Wash the young leaves of fresh cabbage, cut into thin strips, scoop out the salt water of the kimchi jar, and marinate the cabbage for more than two hours.
2.
Wash and slice shiitake mushrooms.
3.
Clean the fish head, cut it in half, add salt and cooking wine and marinate for half an hour. It must be cleaned.
4.
The fat fish head is cleaned and marinated in salt and cooking wine for half an hour. Put pork suet and pull oil in the pot to make a mixed oil. Prepare a slotted scoop and a spoon and fry it over a low heat to one side. Use a spoon to pour the hot oil on the fish head. The fish head is evenly heated. Fry until crispy.
5.
Put clean water in the casserole. Shiitake mushrooms. Celery leaves. Shallots, ginger and garlic. Bring it to a boil on the fire.
6.
Add the fried fish heads and boil again.
7.
Dispel the froth and turn to a small fire.
8.
If there are too many people, prepare to order fish fillets. Put salt and water starch. spare.
9.
Put the tomatoes and the marinated cabbage on low heat and simmer for half an hour. Add salt and white pepper powder.
10.
Turn on high heat, add the fish fillets and cook for three minutes.
11.
Put celery leaves and green onion leaves. Turn off the heat and simmer for 5 minutes.
12.
delicious.
Tips:
In the choice of fish head, choose a larger, fat fish head. Then he should be cleaned. This dish is spicy, so you have to taste the taste when you put the salt, because the sour cabbage is soaked in salt water. In fact, the main seasonings of this dish are old brine and white pepper. Others can be left alone, you can buy ready-made sauerkraut in the supermarket instead of this sauerkraut.
