Braised Salmon Head

Name: Braised Salmon Head
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: A Salmon head; 1 shallot; 2, 3 pieces ginger; Some salt; Some Soy sauce; Some liqueur; A teaspoon Doubanjiang; 1 piece Spiced; 1 spoon starch; 1 spoon Sugar

by Judy

4.6 (1)

Favorite

80

Difficulty

Normal

Time

15m

Serving

3

When I first arrived in Australia, I found that the salmon head is very cheap in the fish shop. I just used it to stew tofu at the beginning. The taste is really delicious (I will teach you how to do it next time). The fragrance of tofu's soy products is also the best in the world. Later, I felt that I could not finish eating a pot of soup alone, so I thought about braising it. Anyway, there are braised silver carp heads in China, so I discovered this delicious dish~

Braised Salmon Head

1. Cut the salmon into small pieces, add some salt, and marinate in soy sauce for about 15 minutes

2. Prepare the green onions, ginger and aniseed

3. Add oil and explode the ginger, not too much oil, because I am also working out, so I don't put much oil in each cooking, and the salmon head is rich in oil.

4. When the oil temperature is about 80 degrees, add the salmon head and fry it slightly

5. Then add the water that is about to exceed the fish. In fact, you can also use less water, because the fish head will be cooked in about ten minutes, and there will be too much residue after cooking for too long, so you don't need to put too much water.

6. Add a small amount of salt, bean paste, wine, sugar, soy sauce, green onions, aniseed, and cook over high heat

7. Add starch water to make the soup thick before starting the pot

8. Start the pot, add coriander and sprinkle with sesame seeds! Enjoy~

Tips:
This time I added soy sauces for coloring. This color looks black and black. Next time you can use less soy sauces, just golden color! If you like tofu, you can also add tofu while stewing. I will try to tell everyone how to feel it next time~ Tips: Every time I add a little sugar to the dishes, it’s not actually making the dishes sweet, just Increase freshness~