Braised fish head in brown sauce(hong shao yu tou )

Braised fish head in brown sauce

Introduction:

"Yesterday, I finished the fish ball with vegetable heart. I got one more fish head."

Production steps:

Step 1: change the fish head to a knife first

Step 2: This is the auxiliary material of fish head. If possible, you can also put all kinds of seafood

Step 3: fry the fish head in a hot pan

Step 4: after frying, set aside

Step 5: heat the ginger and garlic slices in a hot pan. Saute the dried pepper and stir fry the bean paste until fragrant. Heat the fish head and water

Step 6: after boiling, add Korean chili sauce and a little salt. Cooking wine. Soy sauce. Steamed fish juice. Sugar. vinegar.

Step 7: after boiling for two minutes, add the auxiliary materials to stew together, add the soy sauce to color

Step 8: some dishes can not be thickened, try not to thicken. I didn't thicken it. Simmer for 20 minutes on low heat, then add sauce and seasoning on high heat. Add a little scallion

Materials required:

Fish head: right amount

Bamboo shoots: right amount

Winter bamboo shoots: moderate

Lentinus edodes: right amount

Ginger: moderate

Garlic slices: appropriate amount

Dry pepper: right amount

Bean paste: right amount

Korean chili sauce: right amount

Note: if there is no Korean chili sauce, it doesn't matter. You can put seafood sauce or fried bean paste with cold oil, add a little rock sugar, stir fry it over low heat, and then the rock sugar will melt completely

Production difficulty: unknown

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Hong Shao Yu Tou