Braised Perch Head in Braised Sauce

By MoisesHegmann

Braised Perch Head in Braised Sauce
The very fresh perch was given by my husband and a fisherman friend. It weighs more than four kilograms. Perch meat is white and tender, rich in protein and various trace elements, and rich in nutrients, but it is not suitable for digestion if you eat too much. Fish heads are rich in colloid and are used to braise with various seasonings to make the fish heads more delicious. It is definitely a delicious dish.

Recipe Recommendations

  • fish head appropriate amount
  • fishtail appropriate amount
  • Yuxiaobu appropriate amount
  • soy sauce five spoonfuls
  • sugar a spoonful
  • vinegar two spoons
  • hot sauce a spoonful
  • dried chili two
  • green pepper one
  • onion a

Steps for Braised Perch Head in Braised Sauce

  • Make step 0
    1
    Wash a fresh perch.
  • Make step 1
    2
    Remove the head, tail and chin, and cut the fish head vertically in the middle.
  • Make step 2
    3
    Pour the oil into the pan and heat it until 60% heat, add the chili and stir-fry to taste.
  • Make step 3
    4
    Add the fish head and fry on both sides for a while.
  • Make step 4
    5
    Add all seasonings and add water to finish the fish head.
  • Make step 5
    6
    Boil and heat over medium heat.
  • Make step 6
    7
    When the soup is thick, collect the juice over high heat and sprinkle with chopped green onions.
  • Make step 7
    8
    Turn off the heat and load it on the plate.

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