Casserole Salmon Head
Overview
With the popularity of "Chinese Restaurant", people across the country are learning the popular dishes in the reality show. Casserole salmon head is one of Zhang Liang's top dishes (clay salmon head, Kung Pao chicken...etc.). Although Zhang Liang did not use a casserole to make the salmon head in a casserole (the casseroles he bought in Thailand at that time were not pots and had to be popped several times in a row), the seasoning and heat were well controlled, and the taste was recognized and praised by customers. Speaking of casseroles, they belong to Guangdong. The casserole culture in the Chaoshan area of Guangdong has a long history, and the dishes are diverse. They retain nutrition and don't get angry, but don't lose the impact of taste. Clay pot rice, clay pot porridge, clay pot salmon head, clay pot chicken, etc. Today I learned from "Chinese Restaurant" and used an ordinary pot to make casserole salmon head, which can be more popular. Compared with many places, families do not buy casseroles to make casserole dishes, which is more down-to-earth.
Tags
Ingredients
Steps
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Prepare ingredients: salmon head, garlic, chives, ginger, stock, etc.;
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Thaw the salmon head, wash and remove the gills, cut into pieces and marinate with salt, oil, cooking wine, chicken powder, light soy sauce and fish sauce for ten minutes;
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While the fish head is marinating, peel the garlic, wash and slice the ginger, and chop the chives and set aside;
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Heat the pan, pour oil, add garlic and saute until fragrant;
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Place the marinated salmon heads evenly in the pot, and add the ginger slices;
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When frying until slightly brown, add hot stock and the soup just covers the fish head;
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Cover, bring to a boil over high heat, then reduce to low heat;
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When the soup is reduced to a little, add the green onion and let the juice reduce.
