1.

Cut the sturgeon head into pieces.

2.

Add all seasonings except balsamic vinegar.

3.

Pickling 15 minutes.

4.

Cut the onion into small pieces and peel the garlic (more)

5.

Add half of garlic and ginger slices to a non-stick pan.

6.

Then put the salted fish head on it.

7.

Then add half of the onion, cover it and cook it on low heat, then sprinkle the other half of the onion and pour a little balsamic vinegar for a while.