Braised fish head in brown sauce(hong shao yu tou )
Braised fish head in brown sauce
Introduction:
Production steps:
Materials required:
Grass carp head: 400g
Flour: 50g
Water: 70g (powder below)
Oyster sauce: 1 teaspoon
Cooking wine: 1 spoon (small spoon)
Raw meal: 1 teaspoon
Soy sauce: moderate
Chicken powder: right amount
Salt: right amount
matters needing attention:
Production difficulty: unknown
Technology: deep fried
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Hong Shao Yu Tou
Braised fish head in brown sauce
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