中文介紹
砂鍋醬魚頭 主料：魚頭900克；
輔料：洋蔥50克、乾蔥頭150克、青紅椒50克；調料：鵝肝醬10克、蚝油10克；
砂鍋醬魚頭的烹飪製作方法：將魚頭宰件，碼制生粉，入油鍋炸酥；砂鍋放上煲仔，加黃油、乾蔥頭煲制；炒鍋內加蔥油、鵝肝醬�香，加入蚝油、洋蔥炒制；最後放魚頭、青紅椒，將汁收乾，放入砂鍋即可。
口味：醬香味；
私房菜專屬特點：此菜用砂鍋加乾蔥頭來增加魚頭的香味，而且烹調時加入了鵝肝醬等通常用於西餐的原料，使得魚頭有了西餐的元素，再加上此菜端上桌，揭開蓋時，一股熱氣便竄奪而出，很有氣氛。
英文解說
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.
