Fish-head cabbage

By VicentaLakin

Fish-head cabbage
Dad's salty fish, two fish heads left. Clean it up. I made one with each of these fish heads: fish-head cabbage + pepper-heads, completely different tastes, each of them。

Recipe Recommendations

  • fish head one
  • Chinese cabbage leaf appropriate amount
  • soy sauce 1 tablespoon
  • cooking wine 1 tablespoon
  • sugar appropriate amount
  • salt appropriate amount
  • white vinegar appropriate amount

Steps for Fish-head cabbage

  • 1
    Two of the fish heads from Dad have been split in four and a half
  • 2
    A little salt on the surface, a little wine, a lot of ginger. Twenty minutes of salt
  • 3
    I'll wash the cabbage
  • 4
    It's two times hot in a pan that doesn't stick
  • 5
    Turn it over after you've made it
  • 6
    And then the other side boils and turns over, and the part of the fish that has meat on its head goes down, and splits the fish's head down to both sides of the pot, and it smells like ginger chips in the middle of the oil
  • 7
    Add raw, vinegar, sugar, salt, wine
  • 8
    It's half the hot water at the fish head, and two dry chili in it
  • 9
    Put the cabbage on the head of the fish, without twirling, with the medium and small fire slowly burning, with occasional observation to prevent the burning from drying
  • 10
    The cabbage gets soft, the soup tastes, and there's not much left to burn
  • 11
    Put some onions and peppers on the table. It's delicious

    • Fish-head cabbage Make Tips

    You can save more soup and taste better. I made it today, left less soup, and it was good. A little cabbage for the stew. It's delicious。

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