Private cuisine--delicious sweet and sour silver carp head

Overview

Silver carp is very precious here. Merchants usually cut off the head and sell it separately. The price is much more expensive than the body. It is really delicious when it is cooked. Our family is willing to eat the sweet and sour version. The sweet and sour silver carp head I made is pretty good.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• aged vinegar
• cooking wine
• ginger
• msg
• silver carp head
• sugar
• water starch
• zanthoxylum bungeanum
• garlic
• soy sauce

Ingredients

Steps

1. 1 Wash and dry the fish head and set aside

   

2. 2 Slice garlic and ginger

   

3. 3 Add base oil to the pot and heat it up. The pot is steaming for the sake of taking pictures.

   

4. 4 Flip the fish head in the pan and fry both sides

   

5. 5 Pour cooking wine, vinegar, and soy sauce in order

   

6. 6 Pour in water until it is nearly flush with the fish head

   

7. 7 Add a few peppercorns

   

8. 8 Add ginger and garlic

   

9. 9 When half of the water is left in the pot, add two tablespoons of sugar

   

10. 10 When the water is almost dry, the fish is already cooked. Use a spatula to shovel the fish head into the plate

    

11. 11 Start to adjust the soup, add MSG, then pour in a little vinegar and water starch

    

12. 12 Pour the prepared soup into the fish head and serve. It's sour, sweet and salty, and you'll want to eat it again.