A detailed guide to the home-style method for dry-braised fish head

Ingredients:

Half a sea fish head (salmon or any other sea fish will do), 75 g minced meat, 1 stalk green garlic, half a tablespoon minced ginger and garlic.

Seasonings:

1 tablespoon cooking wine, 2 tablespoons soy sauce, 1 tablespoon spicy bean paste, 1 tablespoon sugar, half a tablespoon vinegar, a little pepper, 2 cups water, half a tablespoon water starch.

Method:

1. Wash the sea fish head, cut it in half lengthwise, wipe dry, pan-fry both sides in 5 tablespoons oil until colored, then remove;

2. Heat 2 tablespoons oil, stir-fry the minced ginger and garlic and the minced meat, then add all the seasonings and bring to a boil, add the fish head, turn to low heat and cook for 20 minutes;

3. When the flavors have been absorbed and the sauce has reduced, scatter over shredded green garlic and serve.

Key Tips:

1. If you can finish it in one meal, or if there are many people, you can also cook the whole fish head at once, but if you are cooking it in two batches, the other half of the fish head should also be pan-fried first, then refrigerated or frozen; otherwise, the fish head will have a stronger fishy smell when pan-fried after thawing.

2. You can also use the other half of the fish head to make soup, but it should also be pan-fried first, otherwise it will be fishy.

3. Besides sea fish head, you can also use freshwater silver carp head; sea fish head meat is firmer, while freshwater fish head meat is finer, each with its own characteristics.