Stewed sturgeon head.

Ingredients: fish head, one auxiliary ingredient: green onions, appropriate amount of ginger, appropriate amount of garlic, a little cooking wine, appropriate amount of white vinegar, appropriate amount of salt, appropriate amount of coriander, a little coriander. Method for stewed sturgeon head: 1. Thaw the fish head at room temperature; 2. After thawing Rinse it with clean water and use scissors to cut the fish lip into two parts (it is too big). Pour water into the pot, add green onion slices, ginger slices, and cooking wine. 4. When the water is boiling, put the fish head into the pot. When the water is boiling, take out the fish head and set aside. There are already oily flowers inside; 5. Take another pot, put water into the pot, add onions, ginger and garlic, bring to a boil over high heat. When the water boils, add the fish head, and add an appropriate amount of white vinegar. 6. After the fire boils, turn to low. Simmer slowly for one hour; the fish soup has turned milky white, and if you feel the gelatin, it will stick to your hands; add an appropriate amount of salt to taste; 7. Stew the fish soup, sprinkle with coriander, and serve out. The milky white soup will appear, and the fish kiss will appear. The transparent gelatin looks like fish jelly when picked with chopsticks; the fish meat is very smooth and has no small fish bones, only a few large bones.