Salmon head 1, red onion 50g, garlic 15g, ginger 15g, red pepper 10g, millet spicy 8g, pepper 1g, yellow wine (red wine) with appropriate amount of oyster sauce 3g, rose salt 2g and soy sauce 65438.

Exercise:

1. Cut the salmon head into pieces of uniform size.

2. Slice the red onion, ginger, garlic, red pepper and millet, cut the celery, and shred the red pepper for later use.

3. Marinate fish head: Add pepper, salt, soy sauce, Jiang Mo white wine and oyster sauce, mix and stir evenly, smear on fish head and marinate for about half an hour.

4, put a slightly wider oil in the earthen casserole, cook until it is seven minutes cooked, add red onion, garlic, ginger, red pepper, millet, pepper and celery stalks and slowly saute.

5. Spread celery leaves around the casserole to prevent sticking at the bottom and add special flavor.

6. Put the fish head into the casserole, pour in the marinated sauce, cover it, and simmer for five minutes.

7. Pour the wine along the edge of the lid for a week, and then bake for about three minutes.

8, add coriander leaves and shredded red pepper, and then pour some sesame oil to decorate the smooth and delicious raw fish head pot!