Health benefits
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Salmon head ( 1 ) | Scallions ( Appropriate amount ) |
Oil ( Appropriate amount span> ) | Salt ( appropriate amount ) |
Pepper ( a little ) | White wine ( a little ) |
Egg yolk ( 1 ) | Cornstarch ( appropriate amount ) |
Onions ( a little ) | Garlic cloves ( 10 pieces ) |
Millet pepper ( 1 piece ) | Bowl sauce: ( ) |
Salt ( A little ) | Pepper ( A little ) |
Light soy sauce ( appropriate amount ) | Oyster sauce ( appropriate amount ) |
Cornstarch ( appropriate amount ) | Water ( appropriate amount ) |
MSG ( a little ) |
How to make salmon head casserole
1. Clean the fish head, chop it into small pieces and put it in the basin.
2.Put a little salt, pepper, white wine, egg yolk, and cornstarch, and mix well.Marinate for about 10 minutes.
3. Bowl of juice: Take a small bowl, add salt, pepper, light soy sauce, Oyster sauce, cornstarch, water, MSG, stir evenly.
4. Heat the oil in the wok and add the marinated fish head.
5. Fry until both sides are slightly brown.
6. Heat the casserole and add a little cooking oil.
7. Add garlic cloves, onions and millet pepper and stir-fry until fragrant.
8.Add the fried fish head.
9.Pour the juice into the bowl.
10. Bring to a boil over high heat, then reduce to low heat and simmer for about 10 minutes.
11.Sprinkle with scallions.
12.Finished product.The soup has a strong aroma and is a great accompaniment to rice.
Tips
Frying the fish is key.Heat a non-stick pan with cold oil and fry until both sides are slightly brown.Do not fry them dry.
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