Dried braised sea fish head

Material:

Half a sea fish head (salmon and other sea fish can be), meat 75 grams, garlic 1 root, ginger and garlic half a tablespoon.

Seasoning:

1 tablespoon cooking wine, 2 tablespoons soy sauce, 1 tablespoon chili bean paste, 1 tablespoon sugar, half tablespoon vinegar, a little pepper, 2 cups water, half tablespoon starch.

Practice:

1. Wash the sea fish head, cut it in half, dry the water, fry it on both sides with 5 tablespoons of oil, and then put it out;

2. Stir-fry ginger, garlic and meat with 2 tablespoons oil, add all seasonings to boil, add fish head, reduce heat and cook for 20 minutes;

3. When the sauce is cooked and the soup is dried, sprinkle the shredded green garlic and serve it.

Key Tips:

If you can eat it all at once, or when the population is large, you can also burn the whole fish head at once, but if it is divided into two times, the other half of the fish head should also be fried first, and then refrigerated or frozen, otherwise, the fish head will be more fishy after thawing.

2. You can also cook the other half of the fish head soup, but you must fry it first, otherwise it will smell fishy.

3, in addition to sea fish head, can also use freshwater carp head, sea fish head meat is stronger, freshwater fish head meat is thinner, each has its own characteristics.