Braised fish head in brown sauce(hong shao yu tou )
Braised fish head in brown sauce
Introduction:
Production steps:
Materials required:
Fish head: 1000g
Pork: 100g
Zanthoxylum bungeanum: 50g
Bulk: 50g
Ginger: 100g
Scallion: 100g
Fragrant leaf: 10g
Cooking wine: a little
Soy sauce: a little
Sugar: right amount
Garlic: 50g
Red pepper: right amount
matters needing attention:
Production difficulty: ordinary
Process: firing
Production time: half an hour
Taste: Original
Chinese PinYin : Hong Shao Yu Tou
Braised fish head in brown sauce
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