Braised Opium Fish Head
The first time I ate it was at my aunt's house. At that time, I didn't know what it was called. I just felt that it tasted delicious and even my bones were sucked clean. Fish soup is also super delicious when used with bibimbap. Later, I learned that it is called opium fish. Why? There is no way to examine it.
Recipe Recommendations
- garlic a
- ginger slices several pieces
- shallots appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- boiling water appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for Braised Opium Fish Head
1
Raw material diagram.
2
Heat the pan, pour in the base oil, add the small green handful, ginger slices, and garlic and saute until fragrant.
3
Add the opium fish head.
4
After frying slightly and changing color, add cooking wine to remove the fishy smell, sugar, soy sauce to color, soy sauce to season, pour boiling water, and the water shall be subject to the ingredients. Bring to a boil over high heat, cook until the juice is collected, place on a plate, and finally sprinkle with minced garlic.