Fried salmon head
By VicentaLakin
The flavoured glazed protein is not pork. It's perfect for Queen's Day. It's a meal for Queens. Happy Queens
Recipe Recommendations
- salmon head a
- salt 3 teaspoons
- French garlic 5 tsp
- seafood soy sauce 2 spoons
- oyster sauce 1 scoop
- Provence spices 1 scoop
- cooking wine 6 spoons
- spiced powder 2 spoons
- barbecue material 4 tsp
- olive oil some
- black pepper 3 tsp
- slightly spicy
- roast
- several hours
- simple
Steps for Fried salmon head
1
Buying a salmon head from the supermarket is about 30 or so, and it should be a good price for a big fish head。
2
Get these things prepared, and buy them without them
3
when the fish head is bought and washed, then washed, then washed, then washed, then washed, then sprinted... . . . . ..when it's time to let the fish head cut open, you can't tell you from the bottom to the top... . . ..and if you can't take care of the fish head, you can't take care of the noo belts that are too safe..
4
Ten minutes to clean up and control the water... and if you have the conditions to buy the sauce, or if you have any neglect at home, the better it will be if you don't have the conditions, the more the garlic is broken, with a bit of butter and a little bit of salt, one fourth less sugar than you put on it, if the salt is too much..
5
It'll be fine if you make a 10-minute sip of wine, and then you'll be fine if you're down there, and you'll be oiled... then you'll have a spoon of oil on the head, and you'll have four spoons of soy sauce on the head。
6
If you're a self-made one, if you're a full bowl, say the order. Black pepper will be spilled and salt will be spilled, and if it's domestic salt, it'll be an average of two spoons in the front and two spoons in the back. (The fish will hit you in the front...) Then we'll join Provence's vanilla, and then we'll end up with garlic... and then we'll have five perfumes, except for the front and the back. Summarizing: Only salt, soy sauce, oil consumption ... 20 or 30 minutes of salting。
7
210 degrees and 230 minutes of pre-heat, a little salt in the back of the fertilized fish, black pepper and garlic in the Provence vanilla, and vanilla and black pepper in the Provence, and a little less fragrance, and a little more olive oil on the skin of the gin and a little bit of tin on the top of the oven! Watch out that the oven is up and down on the top three floors..。
8
Take it out and put it on the grill and put it in the middle of the oven。
9
The pot is full of glazin. Hey, it's better than pork。