Grilled Fish Head with Burdock and Asparagus
1.
Wash the fish head and marinate with salt, pepper, ginger slices and wine for 10 minutes
2.
Cut the asparagus into sections, peel the burdock and cut into 5 cm long sections, wash the mushrooms and remove the stalks, cross the surface of the mushroom umbrella and blanch it with water (add a little salt in the water, if there is), remove the bubbling cold water, soak the burdock in vinegar water for use
3.
The fish head is fried in boiling oil until golden on both sides. fish out
4.
Leave the bottom oil in the pot and boil the wine, soy sauce, sugar, chicken broth, and ginger.
5.
Put burdock and ginger slices in the pot, put the fish heads and shiitake mushrooms in the pot, cover the pot; in the process of cooking, scoop up the boiling juice with a soup ladle, and pour it on the fish head while boiling, so that the fish is evenly on. color
6.
Place the boiled fish head, burdock sticks, shiitake mushrooms, and asparagus vertically on a plate, and put the French incense to decorate.
