Ingredients
Salmon head
1 (400-500g)
Ginger
1 piece
Onion
1 (about 200g)
Spring onion
20g
Beauty pepper
3
Chili pepper
2 (optional)
Cooking wine
2 tbsp
Soy sauce
2 tbsp
Salt
1 tsp
Sichuan peppercorns
10 (optional)
Dark soy sauce
1 tbsp
Oyster sauce
1 tbsp
Old wine (or huadiao wine)
1 tbsp
Spring onion segments
to taste
How to cook salmon head in casserole
- Wash the salmon head and cut it into pieces. Add shredded ginger (5 slices of ginger), sliced garlic (3 cloves of garlic), scallion segments, salt, soy sauce, and cooking wine, mix well, and marinate for 10 minutes. If you like spicy food, you can add peppercorns to marinate, but I didn’t put them in, and it didn’t affect the taste too much.
- After marinating, pour in dark soy sauce and oyster sauce and mix well again
- When pickling, prepare ginger slices and beauty peppers. If you like spicy food, you can cut some chili peppers. I didn’t use chili peppers.
- diced onion
- Cut into small pieces, do not cut into strips
- Brush a proper amount of oil in the casserole, add ginger slices and onion pieces in turn.
- Stir-fry garlic cloves and pepper until fragrant
- Put the marinated fish heads into the casserole one by one
- Finally, pour the marinated soup on the fish head. Cover the pot and cook on medium heat for 7-8 minutes.
- When the time is up, add the scallions, cover the pot, pour in the old wine or Huadiao wine from the side of the pot, and bake for another 2 minutes.
- Open the lid, the fresh aroma is fragrant, and serve~~~
