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1. Baked fish head in casserole is a traditional famous dish in Shunde, Guangdong. It belongs to Cantonese cuisine .
2. Today, Lao Liu will share the recipe for "baked fish head in casserole". Friends who like it can collect it first and try it yourself if you have time.
3. The following is the introduction to the ingredients needed:
Crayfish head, tapioca starch, white sugar, ginger, celery, onion, pepper, red pepper, soybean paste, oyster sauce, garlic
4. First remove the black film of the fish head, leave the fish bubbles, clean the fish blood, remove the fish gills, then rinse it with clean water, cut off the fish fins, and cut the fish head into small pieces. Put the cut fish heads in a basin and marinate them. First, add a little salt, two spoons of sugar, one spoon of soybean paste, oyster sauce, appropriate amount of light soy sauce, and ginger. Use your hands to rub and grind evenly
5. Then add two spoons of wood starch, grab and marinate again for half an hour. Then cut the celery stem into small pieces, remove the stems of the thread pepper and cut the pepper rings, remove the stems of the big red pepper and cut the seeds into the diced peppers, and cut the onion into shreds. After drying the flat bottom non-stick pan, pour in a little cooking oil, put the marinated fish head into the pot and fry it
6. Cut one side and turn it over and turn it over. Just put the skin of the scissors slightly yellow, and set it next to it for later use. Prepare a casserole, heat a little cooking oil after drying, add slices of ginger and garlic to stir-fry. Then add onion and celery and stir-fry for a while, then add the fried fish head chunks
7. Then pour a little cooking wine along the edge of the pot, cover the pot and bake for ten minutes, then add the thread pepper segments and red pepper minced pepper, drizzle a little light soy sauce, do not put water and bake it more fragrant, cover the lid and bake for another three minutes.
8, carp Fish are high-protein, low-fat, and low-cholesterol fish, which have a protective effect on the cardiovascular system;
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