How to make braised fish head, how to make braised fish at home, how to make gourmet braised fish

Braised fish head

Main ingredients

An appropriate amount of grass carp head, an appropriate amount of pork belly

Accessories

An appropriate amount of small red pepper The right amount of garlic seeds

The right amount of ginger slices, the right amount of millet peppercorns

The right amount of red oil bean paste, the right amount of black bean chili sauce

The right amount of chicken essence, the right amount of white sugar

Appropriate amount of chopped green onion

Steps of braised fish head

1. Appropriate amount of pork belly, cut into thick slices and set aside. Take an appropriate amount of small red peppers, break them in the middle, and chop them into pieces for later use. Use an appropriate amount of grass carp head. Break the grass carp head in the middle and divide it into two parts. Remove the teeth of the grass carp, otherwise it will be bitter, then chop off the fins. Put the fish head into a basin, add appropriate amount of salt, mix well and marinate for 15 minutes.

2. Heat the pot, add an appropriate amount of oil, light the pot, sprinkle a small amount of salt on the bottom of the pot to prevent the fried fish from sticking to the pot, put the fish head into the pot, and remove the fish head twice Finished frying. Turn the pot and simmer over low heat. After one side is fried, turn the fish head over and fry the other side. After the fish head is fried, set aside.

3. Heat the pot and remove the oil. Light the pot, add the pork belly slices and stir-fry over low heat to remove the oil from the pork belly and stir out the aroma of the pork belly. After sautéing until fragrant, add garlic seeds, Stir-fry ginger slices, millet peppercorns, and crushed red pepper over low heat. Stir in the moisture from the dried pepper to bring out the aroma of all the auxiliary ingredients. Add an appropriate amount of stock and stir-fry together to bring out the sweetness and aroma of the chili. Add a spoonful of Pixian red bean paste and 2 spoons of Laoganma black bean chili sauce and stir-fry until the sauce is fragrant.

4. Add the fish head, pour in a full spoonful of Erguotou wine, cover the pot and simmer over high heat for 15 seconds, then add an appropriate amount of stock (or water), and then add an appropriate amount of pepper and dark soy sauce. Cover the pot, simmer over high heat for 15 minutes, then pour in an appropriate amount of steamed fish soy sauce. When the soup is reduced to a suitable consistency, add an appropriate amount of chicken essence and white sugar, and then sprinkle in an appropriate amount of chopped green onion. It is delicious.