Salmon head, onion, ginger, garlic, dried chilli, perilla, steamed fish soy sauce, soy sauce, sugar, cooking wine and salt.

-start making-

1, chop the salmon head into relatively large pieces, pour a proper amount of oil into the pot, stir-fry dried Chili, onion, shredded ginger and garlic, put the cut fish head into the pot and stir-fry.

2. Put the cleaned perilla in the pot, drizzle with cooking wine, steamed fish and soy sauce and a little soy sauce, sugar and salt. After mixing evenly, cover the pot and simmer for ten minutes with medium and small fire. Mix it once in the middle, it will taste more evenly. (Because there is no water, the heat should be controlled well, not too big, which is easy to paste the pot, nor too small, which is not easy to stew. The medium or small fire should be adjusted according to its own firepower.)

3. Sprinkle chopped green onion before cooking, turn to high fire, stir fry, and quickly leave the pot.