1. Chop the fish heads when you buy them, clean them and add some salt to marinate them.
2. Heat a non-stick pan, pour a little oil into it, and fry the fish heads evenly. (The fish itself has oil, although less oil is released)
3. Shake the non-stick pan to keep the fish heads away from each other, then flip and fry the other side.
4. Put the ginger slices into the pan and fry together until golden brown on both sides.
5. Then pour in the right amount of cooking wine (to remove fishy)
6. Sprinkle the cumin powder evenly on the fish heads on both sides, and scoop up that piece of fried fish until it is fully fried.
7. Finished product. The fragrant and crispy fish head came out.
Tips:The salmon bones are fried in the same way, the fish bones have more oil, and the fish heads are okay, so try to put as little oil as possible.
