Name: Mom’s Quick Meal~~salmon Head Braised in Garlic
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Salmon head; 4 trees garlic; 10g Soaked black fungus; less than black pepper powder; 1 spoon salt; 1 spoon Oyster sauce; less than Thyme; less than Pizza Grass; 1 spoon Hou Zhu sauce; 1 spoon Chicken Essence; 3 spoons Cooking oil

Mom’s Quick Meal~~salmon Head Braised in Garlic

by Ball well bella

4.8 (1)

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In addition to glutinous rice balls during the winter solstice, the Chaoshan area also worships ancestors (it's much better now). When I was a child, my mother always said that the winter solstice is like a reunion in a young year. When my grandfather comes, we will have a meal together. (Grandpa needs two sons to eat on the winter solstice day. The surrounding stove is also a hot pot. The offerings include cooked dishes and semi-finished products. As it is cold while waiting for the worship, my mother often makes a hot pot and heats the dishes together) But mom We will always let our three sisters and brothers eat garlic and eat it with big mouthfuls, which means having money to save. Garlic, my mother often simmers with fish head, garlic absorbs the fish taste and becomes more delicious, and the fish head becomes less fishy due to garlic. I switched to salmon head this time, and the method was slightly changed. I didn't expect to get good reviews on the table, and the fish head and garlic were all eaten. I also let my children eat more garlic so that I can save money in the coming year.

Mom’s Quick Meal~~salmon Head Braised in Garlic

1. Wash the salmon head and cut into pieces. After adding the seasonings, stir evenly, put it in a fresh-keeping bag and put it in the refrigerator for about three hours to overnight. During the period, you can flip it.

Mom’s Quick Meal~~salmon Head Braised in Garlic recipe

2. Put the marinated salmon head on the baking tray with oily paper and lightly grease it. Put it in the oven at 200℃ for 30 minutes. (If you don’t like crispy fish bones, you can do it for 20 minutes.)

3. It's like this when it's in the oven for about 15 minutes, and the room is filled with the smell of grilled fish.

4. Wash the garlic and cut into sections for later use. Separate the white garlic and the garlic tails. Heat garlic in a casserole pan with cool oil and sauté, first add fungus and garlic, stir fry for a few times to change color, then add garlic tail and stir slightly until the garlic tail changes color

5. The grilled fish head is out of the oven. In fact, it can be served directly on the table like this, but I want to cook the garlic stew that I usually eat in the winter solstice, so. . . . Endure, put the fish head into the casserole, add half a bowl of water to the fish head with the remaining sauce from the previous marinating, cover the pot, and simmer until the stomata of the pot lid continue to steam, then turn off the heat. Simmer for three minutes and serve.

Tips:
This method is suitable for any fish head. If there is no oven, you can use a pan. Turn over occasionally when frying on low heat, and fry until the fish head is golden and fully cooked on both sides. Remember to chop small pieces of fish head.