Wok Fish Head
1.
Prepare the cut fish head, fish bones, and clean the fins so that it is easier to eat. Put it in a larger container, add black pepper, white pepper, salt, chicken essence, oyster sauce, cooking wine, light soy sauce, dark soy sauce in sequence, and then mix well. The degree of this mixing is that each piece can be covered with ingredients. Then cover with plastic wrap and let it stand for half an hour to taste.
2.
Heat a cast iron pan, add rapeseed oil, then stir-fry the ginger, garlic, green onion, and onion pieces in the pan to create a fragrant flavor. If you have higher requirements for the dishes, you can remove the scallion residue, but I don't care about it, so I didn't get it.
3.
Then turn off the heat, mix the prepared main ingredients again, and then start with the fish steaks, layer by piece on top of the sauteed auxiliary ingredients, and then put the fish head on the top layer. Because I took the reverse when I took the photo, so let's take a look.
4.
Finally, put the fish head, and then pour all the juice in the container on the fish head and fish bones, turn on high heat, boil, and turn to low heat. In the meantime, use a flat wooden spoon to empty the bottom. Don't stir it too hard, just empty the bottom to prevent the bottom from sticking.
5.
The low fire will burn for about ten minutes. Then turn off the heat, simmer for a while after turning off the heat, and then sprinkle chopped green onion and coriander before serving. Because there is no chopped coriander at home, I only added chopped green onion and put it on the pot! ! !
Tips:
The fins are best to be cleaned, and children should pay attention to the big spines when eating this dish. We will men either be fish head in clear soup or this kind of salty taste. If the taste is stronger, you can add a spoonful of bean paste or Lao Gan Ma when pickling the fish, which is another flavor. As long as I take care of the children to eat, there will be no spicy ones.
