Salmon head with sauce

Overview

Salmon heads are an ingredient that does not often appear on Chinese dining tables. However, my cat loves it. It is true love from beginning to end. I guess it is because cats are obsessed with fish in their bones. Sautéed salmon head is the most classic way to make it. The deliciousness of salmon head lies in its smooth and oily texture, crispy fish skin and delicate fish meat, wrapped in the salmon’s unremitting tenacity. The key to why food is beautiful lies in the infinite pursuit of foodies.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• dinner with friends
• summer recipes
• lunch
• salmon head
• yellow rock sugar
• chrysanthemum

Ingredients

Steps

1. 1 Clean the salmon head and cut into small pieces

   

2. 2 Add salt, sugar, pepper, cooking wine, vinegar, sesame oil, mix well

   

3. 3 Pour an appropriate amount of water into the saucepan, add rock sugar and chrysanthemum

   

4. 4 Cook until the rock sugar is completely melted, then add light soy sauce, soy sauce, oil, vinegar and salt in sequence, set aside and set aside

   

5. 5 Pour in the oil and add the salmon

   

6. 6 Fry until golden brown on both sides, then remove

   

7. 7 Slice the garlic, put it in the pan, fry the fish again, take it out and put it on a plate

   

8. 8 Pour the cooked sauce into the pot, add cornstarch to thicken it, and before serving, add a little vinegar and sesame oil