Cantonese cuisine fish head casserole with Sha cha(yue cai sha cha yu tou bao )

Cantonese cuisine fish head casserole with Sha cha

Introduction:

"The characteristics of this dish: the fish head is delicious, tender and smooth, the soup is salty, the taste is strong, and there is a touch of sweet and spicy taste."

Production steps:

Step 1: clean up the fish head, marinate it with Shaoxing wine for a while to remove the fishy smell, slice mushrooms, cut green and red peppers, cut tofu, soak vermicelli in cold water, cut cabbage, and wash other mushrooms. Heat up the tofu and fry until golden brown.

Step 2: leave oil in the original pan, add ginger slices and saute until fragrant, add fish head and fry thoroughly, then set aside.

Step 3: heat the oil in the pan, add onion, ginger and garlic and saute until fragrant.

Step 4: stir fry mushrooms again.

Step 5: then add the crab mushroom, fried tofu, green pepper, cabbage and stir well.

Step 6: pour in the clear soup without any ingredients.

Step 7: add 2 tbsp of Sha Cha sauce and stir.

Step 8: remove the fish head, cover the pan and simmer for 20 minutes until the soup is thick.

Step 9: add Flammulina velutipes and vermicelli, mix well, add soy sauce, sugar, chicken essence, a little salt and white pepper, and cook for 2 minutes.

Materials required:

Fresh fish head: 1（

Flammulina velutipes: 1

Crab mushroom: 50g

Mushroom: 3

Tofu: half a piece

Fans: 1

Cabbage: moderate

Green and red pepper: moderate

Clear soup: proper amount

Green onion, ginger and minced garlic: half spoon each

Ginger slices: 3

Shacha sauce: 2 tablespoons

Soy sauce: 1 tablespoon

Sugar: 1 teaspoon

Shaojiu: 1 spoonful

Salt: right amount

Chicken essence: appropriate amount

White pepper: right amount

Note: a few words: Sha Cha sauce, soy sauce, chicken essence are salty, if the taste is light, you can not add salt. The gills inside the fish head must be cleaned, otherwise it will have fishy smell and affect the taste. The fungi in the side dishes can be matched freely according to personal taste. Fried tofu is easier to absorb and tastes more delicious.

Production difficulty: ordinary

Technology: pot

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yue Cai Sha Cha Yu Tou Bao