Fish head in a pot

There is a well-known fish head dish in Guangdong, and just hearing the sound of "jelly" (jue) will make your mouth water, so the raw jelly fish head pot named after it is also very easy to make at home. There is no need for a drop of water in the whole process, it all depends on the moisture of the fish head itself to bake, the meat is tender and fresh, and the casserole is served on the table, and the lid can't suppress the aroma! The essence of the fish head pot is in the sauce, see Sauce Preparation for details

Ingredients

Fishhead 1—half

shallot 50 g

garlic 50 g

ginger 30 g

redpepper half

coriander,choppedgreenonion asmallamount

Cooking Instructions

Prepare the soul sauce of fish head casserole:
salt (1g),
sugar (2g),
bean paste (1 teaspoon 10g), chopped
peanut butter (8g),
hoisin sauce (2 teaspoons, 20g),
zhuhou sauce (2 teaspoons, 30g),
oyster sauce (1 teaspoon, 10g).
Cooking wine (10g),
pepper (1g),
dark soy sauce (1g), sesame oil 2g
,
white pepper, stir
well
Soul sauce
Cut the head of the fish vertically, not horizontally
The cut fish head is rinsed with running water to remove the fishy smell
and then the excess water on the surface is absorbed
Pour the sauce into the fish pieces and stir well with your hands
Add another 3g cornstarch and stir to lock in the flavor of the sauce
Finally, add a small amount of peanut oil and stir well
Heat the casserole over high heat, smoke slightly, then add peanut oil,
and then use low heat throughout the cooking
Add ginger, garlic and shallots and stir-fry until fragrant
Turn off the medium heat, spread the fish on the feedhead, and the fish meat must not be stacked.
Add 15g of cooking wine, cover and let it simmer for 3 minutes, this process cannot be opened.
Observe the smoke turning white, judge the internal juice loss state, at this time you can add a little cooking wine, force the water back, cooking wine can be directly poured into the pot with the lid open, or you can use the second pot head along the side of the pot to pour the ignition, and then simmer for 1 minute
Drizzle cooking wine over the side of the pot
Let the liquor make it "seal the juice"
Add the green onion and red pepper for another 1 minute, then remove from the pot
It simply can't be too tasty