Fish head in soy sauce sauce

After adding a few slices of pork belly, the aroma of the fat adds more flavor to the fish head, and the onion at the bottom absorbs the oil and sauce, which is very delicious and not easy to stick to the bottom of the pot. Without adding a drop of water in the whole process, the sauce is fragrant and the fish head is tender.

Ingredients

Largefishhead 1 piece

ginger 1 piece

garlic 1 head

shallots appropriateamount

onion halfa

porkbelly severalslices

salt appropriateamount

sugar 1 spoon

lightsoysauce 1 spoon

cookingwine 2 spoons

pepper 1 spoon

soysauce 2 teaspoons

cornstarch 1 teaspoon

Cooking Instructions

Wash the garlic, shallots, ginger and onion and cut into cubes
Add soy sauce, sugar, cooking wine, and peanut oil to make a good mix
Slice the pork belly
The fish head is opened in two, each half is cut into three pieces, wiped dry, and some ginger shreds and green onions are added to marinate to remove the smell
Add a little salt to taste, not too much, and the soy sauce sauce itself has a salty taste
Add my favorite pepper
Add cornstarch and mix well
Add peanut oil to lock in moisture
Add the sauce and marinate for about half an hour
After heating the casserole, add the oil, and then add the pork belly to stir out the fat
After stir-frying until fragrant, add garlic, ginger, shallots, and onion and stir-fry until fragrant
Spread the marinated fish heads one by one, do not stack them on top of each other, add the coriander heads, pour in the marinated sauce, cover and bake over medium heat for 6 minutes
Pour a circle of white wine along the edge of the pot and bake for another minute and a half, careful not to get burned
Open the lid and add the coriander, cover and bake for another half minute
Simple and fast, the sauce is rich