Braised Yam with Fish Head (Chao Cuisine Classic)
Cod (Scientific name: Milkfish), also known as Big-head Fish, the best part to eat is the fish head, such as the Dou-ji Fish Head in Hunan cuisine and the Steamed Fish Head with Ginger in Chao cuisine. It is also introduced in Chao Cuisine Heart Solution, which is a seasonal famous dish in Chaozhou. The fish flavor is sweet and fresh, and the yam flavor is rich and fragrant.
Ingredients500g prepared Milkfish Head, 750g Yam, appropriate amount of starch, appropriate amount of corn oil, 2 tablespoons of light soy sauce
Instructions
1. Remove the Milkfish Head in advance and thaw it at room temperature.
2. Wash the fish head clean and pat dry with kitchen paper towels.
3. Sprinkle starch on the fish head.
4. Wash and peel the yam, cutting it into large chunks.
5. Slice ginger and chop green onions into green onion segments, and chop chili peppers into chopped pieces.
6. Heat the oil, spread the yam flat in the pot, and cook with medium heat until golden brown, and transfer it to the pot.
7. Place the fish head flat in the pot and continue to cook with medium heat until the fish head is golden brown, and place it on the yam.
8. Add ginger slices, green onion segments and chopped chili peppers to the pot, and stir-fry over medium heat. Remove and place on the fish head.
9. Add boiling water to the pot until it reaches the ingredients, bring to a boil over high heat, add light soy sauce and simmer over medium heat for 15 minutes.
Little Five Food Notes
When frying the fish head, be sure to dry it with paper towels and add starch to lock in the moisture of the fish head.
