The head of the bighead carp in the casserole is one of the recipes of Hunan cuisine. The main ingredient is bighead carp. The cooking skill of bighead carp head in casserole is mainly casserole. The taste belongs to salty and fresh milk soup. Characteristics of Bighead fish head in casserole: the soup is white like milk, with strong taste. The original pot is on the table. It is hot and delicious.
How To Make The Head of The Bighead Carp In the Casserole
Remove the scales, gills and fins from the fish head, scrape off the black film inside the belly, wash it, marinate it with cooking wine and salt for about half an hour, and then take it out and wash it
Cut the pork in half and winter bamboo shoots in thin slices. Water hair mushroom to the end, the large to be changed into a block, chopped green onion, the rest of the green onion and ginger beat. Cut tofu into 4cm long and 2cm wide strips and put them on the plate
When the lard is 60% hot, put in the fish head, fry it yellow on both sides, cook cooking wine, put in the green onion, ginger, cold water, winter bamboo shoots, pork slices, mushrooms and salt, boil it, skim off the foam, put it in the casserole and cook for 10 minutes, then add some MSG, chicken soup and pepper, mix the taste, put in the green onion section and chicken oil, then put the casserole on the stove on the table, boil it to boil, put in the bean curd to make it