Qiandao Lake Braised Fish Head

Qiandao Lake Braised Fish Head

　　Cuisine: Jiangsu Cuisine

　　Flavor: Mildly spicy

　　Price: 40-80 RMB

　　Features: Milky-white soup, tender meat.

　　Ingredients:

　　Fish head, red bell pepper, scallion, ginger, salt, chicken essence, sugar, cooking wine, chili sauce.

　　Cooking method:

　　1. Take a container, clean the fish head, place it inside, and add ginger slices, scallion segments, cooking wine, salt, and chicken essence. Marinate for 10–20 minutes. Julienne the red bell pepper and set aside.

　　2. Heat oil in a pan over medium-high heat. When the oil reaches about 70% heat, place the fish head in and pan-fry until both sides are lightly browned. Remove the fish head. In the same pan, stir-fry the scallions and ginger, then add the chili sauce, chicken essence, and sugar. Pour in an appropriate amount of hot water, bring to a boil, then add the fish head. Simmer over medium heat for 10–15 minutes.

　　3. After stewing, remove the fish head first. Add cooking wine and a cornstarch slurry to the broth to thicken it. Pour the sauce over the fish head, then sprinkle with chopped scallions and julienned red bell pepper before serving.