Salmon fish head
By VicentaLakin
The salmon head at the table in China is not a very common diet, but my meow likes it, it's true love from the beginning to the end; it's probably my fish obsession in the bones. Soy sauce is the classic practice for salmon heads, where salmon head tastes deliciously in the glitter of their fat, soft fish skins, fine fish meat, and the persistence of salmon. The key to the beauty of food is the endless pursuit of food。
Recipe Recommendations
- salmon head half a
- chrysanthemum appropriate amount
- Yellow rock sugar 30g
- salty and fresh
- burn
- ten minutes
- simple
Steps for Salmon fish head
1
The salmon head is clean and cut into small pieces
2
Add salt, sugar, peppers, wine, vinegar, soy oil
3
Pour a proper amount of water in the sauce pot, and add ice cream and daisies
4
Burning to the full melting of the ice cream, then adding the raw, the soy sauce, the oil, the vinegar, the salt, the spare
5
Pour the oil
6
I'll fry it to two sides, then I'll get it
7
Garlic slices, pots, blow the fish up again
8
Burned sauce into the pot, rinse it up, and a little vinegar and soy sauce before you go out