Fish head casserole in casserole(sha guo yu tou bao )

Fish head casserole in casserole

Introduction:

"The hot casserole is an indispensable scenery on the dinner table in winter. With it, no matter how cold the weather is. "

Production steps:

Step 1: wash the fish head clean, add salt and a little cooking wine salt for 20-30 minutes.

Step 2: so wash the side dishes.

Step 3: heat up the oil, saute the ginger slices, fry the fish head, pour some wine and bring to a boil.

Step 4: tear the cabbage into small pieces and spread them on the casserole. Open fire to preheat the casserole.

Step 5: cut onion and coriander into powder and set aside.

Step 6: pour the fish head and soup into the casserole, add the bean curd and boil for about 10 minutes.

Step 7: add Flammulina velutipes, add salt and a little pepper to taste, add chopped green onion and coriander before flameout, and drizzle with sesame oil.

Step 8: hot fish head pot is ready.

Materials required:

Fish head: half

Bean curd: right amount

Tofu: right amount

Cabbage: moderate

Flammulina velutipes: right amount

Scallion: right amount

Coriander: moderate

Precautions: 1) fish head should be salted for more than 20 minutes in advance, otherwise it is not easy to taste. 2) The side dishes can be changed into other vegetables. 3) It's better to preheat the casserole before pouring the fish soup, so that it won't burst easily due to sudden heating.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Sha Guo Yu Tou Bao