Fish head casserole(sheng ze yu tou bao )

Fish head casserole

Introduction:

Production steps:

Step 1: treat the big head fish one by one.

Step 2: prepare ginger, garlic, red pepper, onion and celery.

Step 3: wash coriander and cut into two sections.

Step 4: soak rice pepper and cut into small sections for standby, cut celery into sections, and cut red pepper into rings for standby.

Step 5: cut scallion into sections, shred scallion leaves, slice ginger and garlic, and shred red pepper.

Step 6: chop the fish head, add cooking wine, pepper, soy sauce, salt, cornmeal, a little ginger and onion, and marinate for half an hour.

Step 7: heat the casserole with a little oil. Add ginger and garlic slices and scallion to saute until fragrant. Add pickled rice pepper to saute until fragrant.

Step 8: pour in the fish head and stir well.

Step 9: cover and bake for 5 minutes.

Step 10: add red pepper and parsley and cover for 3 minutes.

Step 11: finally add coriander, shredded green onion and shredded pepper, then remove from the heat.

Materials required:

Fish head: one

Red pepper: two

Parsley: one tree

Ginger: right amount

Scallion: right amount

Garlic: right amount

Dish: right amount

Pickled rice peppers: Four

Salt: right amount

Soy sauce: moderate

Raw powder: appropriate amount

Cooking wine: moderate

Note: jelly is a common cooking method in Cantonese cuisine. It is a cooking method in which food, ginger and scallion are put into a very hot earthen pot to make the food produce a "jelly" sound, and the food is cooked by the moisture of the food itself, which is heated to a high temperature and emits fragrance.

Production difficulty: Advanced

Process: others

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Sheng Ze Yu Tou Bao