Braised tiger head fish(hong shao hu tou yu )
Braised tiger head fish
Introduction:
Production steps:
Materials required:
Tiger head fish: one
Onion, ginger and garlic: 10 grams each
Water: moderate
Coriander: moderate
Cooking wine: moderate
Soy sauce: 8g
White granulated sugar: 10g
Vinegar: 5g
Baijiu: a little
matters needing attention:
Production difficulty: simple
Process: firing
Production time: 20 minutes
Taste: salty and sweet
Chinese PinYin : Hong Shao Hu Tou Yu
Braised tiger head fish
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