How to make big fish head in casserole?

Ingredients: 1000g silver carp, 50g bamboo shoots, 100g vermicelli, 50g green garlic

Seasoning: 15g rice wine, 90g soy sauce, 5g salt, 15g sugar, 15g MSG, 5g soybean oil 100 grams of lard (refined) 50 grams of green onions, 3 grams of ginger, 3 grams of each appropriate amount

How to make large fish head in casserole:

1. Remove the scales and gills of live silver carp Break the belly and remove the internal organs. When digging out the gills, avoid digging into the walnut meat (that is, a piece of tender meat at the mouth of the throat, because this piece of meat is mainly eaten). You must use scissors to cut off the end of the walnut meat where the gills are connected, and then cut off the end of the lower jaw. , wash with water, especially the sediment on the walnut meat. Use a knife to cut off the fish head. There is about 6 cm of meat on the fish head (the fish tail is used for other purposes). Make two knife lines on the fish meat on both sides. Use the root of the knife to cut off the head shell once to make it easier to heat. Ripe.

2. Cut the vermicelli into strips about 6 cm long and 1.5 cm wide, wash them with water and set aside. Dip the fish head in a little soy sauce.

3. Place the wok on a high fire, grease the pan with oil, add soybean oil, heat until it is boiling, and when it smokes, add onions and ginger, push the fish head in from the side of the pot, and fry About half a minute. When frying, use an iron spoon to move the fish head to prevent the fish skin from sticking to the pan. Fry one side of the fish skin until it turns yellow before frying the other side. Then cook Shaoxing wine, simmer with a pot cover, add soy sauce, refined salt, White sugar, bamboo shoot slices, 1000 grams of clear soup, cover the pot, bring to a boil over high heat, then simmer over low heat for about 20 minutes, until the eyes of the fish head come out, the fish scalp is gray, and the fish head is cooked through (use bamboo chopsticks to do this) Insert it from the fish eye to the walnut meat), use a slotted spoon to remove the fish head and put it into a casserole.

4. Put the vermicelli in the wok, cook until the vermicelli changes color and curls, add 50 grams of MSG and lard, sprinkle in green garlic segments, pour the vermicelli and marinade into the casserole, and cover Cover the pot, bring it to a boil over low heat, remove the casserole from the heat, place it on a lined plate and serve.

For more information about big fish head in casserole, see Mint.com Food Library/shiwu/shaguodayutou