中文介绍砂锅酱鱼头 主料：鱼头900克；
辅料：洋葱50克、干葱头150克、青红椒50克；砂锅酱鱼头
调料：鹅肝酱10克、蚝油10克；
砂锅酱鱼头的烹饪制作方法：将鱼头宰件，码制生粉，入油锅炸酥；砂锅放上煲仔，加黄油、干葱头煲制；炒锅内加葱油、鹅肝酱煵香，加入蚝油、洋葱炒制；最后放鱼头、青红椒，将汁收干，放入砂锅即可。
口味：酱香味；
私房菜专属特点：此菜用砂锅加干葱头来增加鱼头的香味，而且烹调时加入了鹅肝酱等通常用于西餐的原料，使得鱼头有了西餐的元素，再加上此菜端上桌，揭开盖时，一股热气便窜夺而出，很有气氛。
英文解说Fish head casserole sauce Ingredients: 900 grams of the head;
Accessories: onion 50 grams, 150 grams of dried onion, green peppers 50 grams;
Sauce: 10 grams of foie gras, oyster sauce, 10 grams;
Fish head casserole sauce made of cooking methods: the head slaughtered parts, code for manufacture of powder, into the pan fried crisp; casserole put an earthen pot, add butter, dried onion pot system; wok add onion oil, foie gras Nan Xiang, add oyster sauce, fried onions; finally put the head, green peppers, the sauce dry, into the casserole can be.
Flavors: butter flavor;
Private kitchens exclusive features: Add dry onion casserole dish with the head to increase the flavor, but cooking foie gras and other added ingredients typically used for Western, making the head with Western elements, coupled with this menu the table, opened the cover, then channeling the heat wins an out, great atmosphere.
