Ingredients: salmon head 1, weighing about 450g, onion 150g, half a cup of coconut juice, Dongyingong soup dumpling 1, 3 tomatoes, peeled and pedicled. Seasoning: 3/4 teaspoon of sugar, and appropriate amount of salt. Practice: 1. Cut the fish head (the fish head that is too big is cut into 4 pieces), wash it and drain it, sprinkle a little pepper and marinate it for 5 minutes, dip it in a thin layer of cornflour and wipe it evenly. 2. Heat the pan, add 3 tablespoons of oil, put down the fish head, fry it until it is slightly yellow, and serve. 3. Heat a wok, add 1 tbsp of oil, add onion and tomato to stir-fry, add Dongyingong soup bag and coconut juice, stir with chopsticks or wooden spoon to melt the soup bag, add 2 cups of water to boil, uncovered, and cook for 65,438+00 minutes on medium and slow fire until the soup is tasty, seasoned, and cook the fish head until cooked, about 65℃.

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