Braised Salmon Head

Name: Braised Salmon Head
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Salmon head; Some onion; Some carrot; Some celery; Some Green onions; Some Dried red chili; Some ginger

by Qianmo's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Because I am afraid of fishy, I have never dared to make fish. When I see fish, I hide from a distance for fear that my body will be caught by the fishy smell. But I was so afraid of fish that I married a guy who loves to eat fish. When it comes to fish, I am all fascinated, because under his training, I reluctantly learn to cook fish, and slowly accept cooking fish psychologically. And eat fish. Let’s dry it now and make a salmon head that is not fishy and fragrant after many trials. "

Ingredients

Some Salmon Head
Some Onion
Some Carrot
Some Celery
Some Green Onions
Some Dried Red Chili
Some Ginger

Braised Salmon Head

1. Wash the salmon head, remove the gills and scales (I simply peeled off the fish skin), then cut into pieces, and marinate with salt, cooking wine, and lemon juice

2. In addition, shred the onion, dice celery, and finely chop dried chili, ginger, and green onions.

3. Put oil in the pan. After the oil is hot, fry the fish head until the fish is golden on all sides and remove it, leaving the oil in the pan

4. Directly use the remaining oil in the pot, add dried chili, green onion, ginger and stir fry until fragrant, then add onion and celery and fry until fragrant

5. Finally, put the fried fish pieces back into the pot, add water and simmer. After the high heat is boiled, simmer on low heat for 10-15 minutes. Add a small amount of salt and seasonings to turn off the heat.