Stewed salmon head(xiang dun san wen yu tou )

Stewed salmon head

Introduction:

"Because I'm afraid of fishy smell, I dare not make fish all the time. When I see fish, I hide far away for fear that I will be stained with fishy smell. But a girl who was afraid of fish married a man who loved fish. When it came to fish, I was fascinated, because under his guidance, I reluctantly learned to make fish, and gradually accepted cooking fish and eating fish psychologically. Now let's air it. I've done a lot of experiments to make Sanwen fish head that is not fishy and delicious. "

Production steps:

Step 1: wash salmon head, remove gills and scales (I even peel off fish skin), then cut it into pieces and marinate it with salt, cooking wine and lemon juice

Step 2: in addition, shred onion, dice celery, dry pepper, ginger and scallion

Step 3: put the oil in the pan. After the oil is hot, put the fish head into the pan and fry until the fish is golden on all sides. Then take out the fish and leave the oil in the pan

Step 4: directly use the remaining oil in the pot, add dry pepper, onion and ginger to stir fry, then add onion and celery to stir fry

Step 5: finally, put the fried fish back into the pot, add water to stew, bring to a boil over high heat, stew over low heat for 10-15 minutes, add a small amount of salt and seasoning, then turn off the fire.

Materials required:

Salmon head: moderate

Onion: right amount

Carrot: right amount

Celery: moderate

Scallion: right amount

Dry red pepper: right amount

Ginger: right amount

Precautions: 1. Cleaning fish head is a key step to remove fishiness. 2. Lemon juice and onion can also remove fishy smell.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Xiang Dun San Wen Yu Tou