Salmon head stew

Overview

The salmon head is fried first and then cooked in a clay pot. After it is cooked, it is fragrant, soft, glutinous, and full of flavor. It is an excellent delicacy to be paired with wine or food.

Tags

• hot dishes
• chestnut flour
• cooking wine
• coriander
• fuel consumption
• green onions
• old ginger
• salad oil
• salmon head
• garlic
• hoisin sauce

Ingredients

Steps

1. 1 Wash the salmon head and cut into pieces.

   

2. 2 Hoisin sauce, oil, chestnut flour.

   

3. 3 Season with cooking wine, oil and seafood sauce for 15 minutes.

   

4. 4 Season with cooking wine, oil and seafood sauce for 15 minutes.

   

5. 5 Add chestnut flour and mix well.

   

6. 6 Heat oil in a pan and fry fish heads until golden brown.

   

7. 7 Remove and filter the oil.

   

8. 8 Heat the wok, add oil, add ginger, garlic, and green onions and stir-fry until fragrant.

   

9. 9 Add the fish head and stir-fry for 2 minutes.

   

10. 10 Pour the fish head into the casserole, add a small amount of water and cook over high heat for 3 minutes.

    

11. 11 After the water vapor has dried up, turn off the heat, sprinkle with coriander, and the delicious salmon head stew is ready.