Raw materials:

Small salmon (salmon) head 1 piece, half a carrot, five mushrooms, half a burdock and a little shredded green garlic.

Seasoning:

Cooking wine 1 tablespoon, soy sauce 1 tablespoon, monosodium glutamate 1 tablespoon, half a teaspoon of salt, half a teaspoon of sugar, a little pepper, and water 1 cup and a half.

Practice:

1, salmon head cut in half, washed, drained, slightly fried on both sides with 2 tablespoons of oil, and served; [Gourmet China]

2. Spread peeled and diced carrots, soaked mushrooms and peeled burdock in the pan, and then put the fish head;

3. Add all seasonings and bring to a boil. Turn to low heat until the soup is slightly dry. Sprinkle with green garlic and serve.

Key Tips tips:

1, If the fish head bought exceeds 900g, it is a large fish head, it is best to cook it twice, so as to avoid eating it all at once and the pot can't hold it at one time, resulting in uneven cooking and seasoning.

2, in addition to salmon head, you can also use other fresh fish heads, but before braising, don't fry the fish heads too old, as long as the two sides are slightly colored. If the skin is fried hard, it will affect the flavor, or even not fry, directly burn with the ingredients.