1. Wash the fish heads, cut them in half, and marinate them with cooking wine, salt and ginger slices for 1 minutes.

2. Chop the garlic, slice the ginger and cut the onion into chopped green onion.

3. Heat the oil in a hot pot, wrap the salted fish in a little cornmeal and fry in the pot. Pan-fry over low heat until golden on both sides, remove and plate for later use.

4. put oil in the pan, stir-fry ginger and garlic when the oil is hot, stir-fry fish head after the fragrance, add a little water, cover, and turn to low heat for 3 minutes. Boil, add salt, light soy sauce, stir-fry and collect juice and plate. Sprinkle with chopped green onion and braise the fish head.