Casserole Fish Head
Deep-fry the silver carp head, then braise it with sliced pork, tofu, and glass noodles. Finish by drizzling with hot scallion oil.
Ingredients
Silver carp head (cleaned, scored 2 times, coated with soy sauce)
1
Starch sheets (each sheet cut into 4 small pieces)
152 g
Tofu
3
Pork slices
75 g
Bamboo shoots (sliced)
1/4
Doubanjiang (spicy broad bean paste)
1 tsp
Red chili peppers
2
Garlic sprouts (cut into strips)
1
Scallions (cut into segments)
2
Water
5 cup
Oil
to taste
Seasoning mix A (contains soy sauce, sugar, MSG, cooking wine)
to taste
Instructions
1
Step 1
Clean the silver carp head, make 2 cuts, and coat with soy sauce. Cut each starch sheet into 4 small pieces. Cut tofu into chunks. Slice the bamboo shoots. Cut garlic sprouts into strips, cut scallions into segments, and set aside.
2
Step 2
Heat a wok, add oil and heat to high temperature, add the fish head and fry until golden brown, then remove and drain excess oil. Leave 1 tsp of oil in the wok, add pork slices, bamboo shoot slices, chili peppers, doubanjiang, and tofu, and stir-fry briefly. Add water, place the fish head in, add seasoning mix A, bring to a boil over high heat, then transfer to a casserole, simmer over low heat for 20 minutes, add the starch sheets and bring to a boil. Sprinkle garlic sprout strips before serving.
3
Step 3
Heat a wok, add 1 tbsp of oil, add scallion segments and stir-fry until fragrant, remove the scallions, drizzle the scallion oil over the casserole fish head and serve.
