Braised fish head is a home-cooked dish with delicious taste and rich nutrition, which is very popular among people. Today we will introduce the practice of braised fish head.

Preparation materials

1. one fresh fish head, about 500 grams;

2. ginger slices moderate;

3. green onion moderate;

4. cooking wine moderate;

5. soya sauce moderate;

6. dark soy sauce moderate;

7. rock sugar moderate;

8. water Moderate amount;

9. Cooking oil moderate amount.

Steps

1. Wash the head of the fish, remove the scales and internal organs, cut into two halves and spare;

2. Heat the pan and cool the oil, add the ginger and green onion, stir-frying to produce a fragrant aroma;

3. Add the head of the fish, and pan-fry it until both sides are golden brown;

4. Add the appropriate amount of cooking wine, bring it to a boil and then add the water, which should be just enough to cover the head of the fish, and add the right amount of Soy sauce, old soy sauce and rock sugar;

5. Cook over low heat for about 15 minutes until the soup thickens;

6. Plate and sprinkle with chopped green onion.

Tips

1. Fry the fish head with medium-low heat, so as not to fry paste;

2. Add cooking wine can be deodorized to increase the aroma, but don't add too much, or it will affect the taste;

3. Cooking soup can be more water, the soup will be more, but pay attention to the proportion of adding seasonings.