The method for making dry pot fish head
Dry pot is very delicious and simple.The head of the fish is a tasty home-cooked dish,but how to make it delicious is crucial, depending on the method and steps. BelowCooking Network editor will explain the steps for making dry pot fish heads, so that you can learn how to make this dish both delicious and yummy.
Dry Pot Fish Heads Ingredients introduction
Main ingredients:
Large head of bighead carp (1 piece) Garlic (a little)ginger (1 piece) Onion (a little) Red and green chili peppers (each 1 piece) Auxiliary ingredients:Oil (appropriate amount) Salt (appropriate amount) Soy sauce (appropriate amount) Rice wine (appropriate amount) Oyster sauce (appropriate amount)
Steps for making dry pot fish heads:
Prepare all the required ingredients.Wash the fish head and use kitchen paper to absorb excess moisture, set aside. Evenly apply salt to both sides of the fish head, let it marinate for about 30 minutes. The purpose of applying salt is better flavor penetration and cooking.
During the time when the fish head is marinating, process the ingredients: cut the red and green chili peppers, ginger into strips, chop the onion into segments, slice the garlic, set aside.
Mix soy sauce, oyster sauce, salt, rice wine in a bowl, set aside.
Heat oil in a wok to seven-tenths hot. Put the marinated fish head in and fry until both sides are golden brown, then remove and set aside.
Prepare a sandpot. Lay some ginger strips and garlic slices at the bottom of the pot, add an appropriate amount of oil.
Carefully transfer the fried fish head into the sandpot.
Pour the prepared soy sauce mixture into the pot.Cover with a lid and simmer over medium heat for five minutes. Turn off the fire when done. After the cooking time is up, prepare another wok with an appropriate amount of oil. Quickly stir-fry the ginger strips, garlic slices, and chili pepper strips in this wok.
Open the lid of the sandpot, and adjust the sauce to a good consistency before pouring it over the fish head on the sandpot.
Sprinkle chopped onions on top of the fish head, then serve.Tip: Marinate the fish head in advance for better flavor penetration and cooking. Do not frequently flip during frying; once one side is done, carefully flip to fry the other side. Keep an eye on the sauce reduction when transferring the fish head into the sandpot to avoid sticking to the pan.
Carefully move the fried fish head to the clay pot.
Pour the prepared soy sauce mixture into the pan.
Cover the pan with a lid and simmer over medium heat for five minutes, then turn off the heat.
Prepare another wok with some oil, add sliced ginger, garlic, and chili, and quickly stir-fry for a moment.
Open the clay pot lid, reduce the sauce to the right consistency, and add the stir-fried ingredients on top of the fish head.
Remove from heat, sprinkle with scallions, and serve immediately.
1Tip:
Marinate the fish heads beforehand to enhance flavor and ensure proper frying; avoid frequently flipping during cooking. Carefully monitor the reduction process after frying to prevent sticking or overcooking.
