How to cook flounder head

1, braised flounder head

Main ingredients: flounder head. Accessories: soy sauce, cooking wine, vinegar, sugar, monosodium glutamate (MSG), pepper, oil, scallion, ginger, ginger, star anise, starch. Remove the scales and gills from the flounder head and clean it well. Heat the oil in a wok, put the plaice head into the wok, fry until golden brown, then fish out. Put green onion, ginger, garlic, star anise into the pot and stir fry, add cooking wine, vinegar, soy sauce, sugar, monosodium glutamate, and then add the right amount of water and boil to make the sauce. Put the fried fish head into the sauce, cook over medium heat until the fish head is flavored, then use cornstarch to mix with water, pour into the pot and mix well, is the juice thickened. The fish head and the juice together served, and then sprinkle pepper, it is done.

2, steamed flounder head

Main ingredients: flounder head. Accessories: scallions, green onions, ginger, steamed fish soy sauce, peanut oil. Cut the scallions and green onions into segments, about 5 centimeters long each. Cut the ginger into julienne strips. Place the scallion segments on a plate, then place the plaice head on top of the scallion segments, then sprinkle with shredded ginger. Steam the plaice heads over high heat for 10 minutes, then turn off the heat, pour off the water from the saucer, and remove the shallot segments from the lower part of the heads. Bring the peanut oil to a boil. Sprinkle the scallions on the steamed fish head, pour the just-heated peanut oil on top, and finally pour the steamed fish soy sauce, so that the original flavor of the plaice head is ready.