Steamed opium fish head

By SybleJerde

Steamed opium fish head
The skin of fish heads is also rich in collagen; in addition, its brain gold content is 36 times that of ordinary fish heads. It plays an extremely important role in softening blood vessels, reducing blood lipids, strengthening brain, and delaying aging! Opium fish heads contain calcium, phosphorus, iron, vitamin B1, purines, glycosides and unsaturated fatty acids much richer than any other food.

Recipe Recommendations

  • fish head in 1
  • chives appropriate amount
  • ginger appropriate amount
  • steamed fish oyster sauce appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount

Steps for Steamed opium fish head

  • Make step 0
    1
    Prepare the main materials.
  • Make step 1
    2
    Cut shredded ginger and chopped green onion.
  • Make step 2
    3
    Pour in a little cooking wine, chopped green onion, shredded ginger, and a little salt, and let it pickle for 5 minutes to taste.
  • Make step 3
    4
    Pour in a little cooking wine, chopped green onion, shredded ginger, and a little salt, and let it pickle for 5 minutes to taste.
  • Make step 4
    5
    After boiling water in the pot to boil, add the pickled opium fish head, cover it, steam over high heat, steam until the fish eyes are convex, and then take it out (about 5 minutes), turn off the heat, pick out shredded ginger, drizzle in soy sauce, and sprinkle with chopped green onion.
  • Make step 5
    6
    Heat the pan and pour in the oil. After the oil is hot, just pour the oil directly on the fish head. (You will hear a crackling sound, a fragrance)
  • Make step 6
    7
    The meat is delicious and smooth and tender on the entrance

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