No frying, no frying, soft and tender sauce roasted finger sucking fish head

To achieve fish head freedom is a bit of a luxury in Hong Kong. A big-headed fish without a neck, with a gills of 60 Hong Kong dollars...... In order to enrich this pot, a fish belly and a few large fish bladders were added. In the end, the fish head and fish fat were the most ruthlessly robbed!

Ingredients

Big-headedfishhead 1

Fishbladder Doyoulikethestrip

Fishbelly 1 side

Garlic 5 cloves

Onion 1-2

Sprouts 1 handful

Driedchilipepper 3

Shallot 1 slic

Gingerslices Afewslices

Braisedsoysauceordarksoysauce 2 tablespoons

Beanpaste 1 tablespoon

Lightsoysauce 1 tablespoon

Oystersauce 1 tablespoon

Sugar 1 teaspoon

Salt 1/2 teaspoon

Cookingwine 1 cap

Pepper Feelfree

Cooking Instructions

Split the head of the large fish into several pieces and wash them
Cut the belly of the fish into a few pieces and wash it, and clean the black membrane on the belly! Otherwise it will be fishy.
Add salt, light soy sauce, sugar, ginger slices, cooking wine, oyster sauce, bean paste, and pepper to the fish and marinate for more than half an hour, the longer the better.
Add oil to the bottom of the pot, stir-fry the ginger, garlic and green onions, add the onion and lay the bottom.
Spread the sprouts
Spread the fish, add dark soy sauce or teriyaki soy sauce, and pour in the seasoning of the marinated fish
Don't add water! Onions and sprouts will come out of the water
Cook over medium-high heat for 10 minutes, then put the remaining green onions, cover and simmer for 5 minutes, and then serve!
The fish head is gelatinous, the fish cloud is tender and smooth, and the fish bladder is crispy and smooth~~ If I can, I want to eat ten pots!