Pan-fried Deep-sea Fish Head

Name: Pan-fried Deep-sea Fish Head
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Opium fish; 1/2 a spoon salt; 1 piece ginger; 3 heads garlic; 1 small handful pepper; 1/2 bowl Cooking Wine; 2 tsp Soy sauce; 1 tsp Oyster sauce; 1 tsp Doubanjiang; 2 tsp seafood sauce; 1 tsp Tempeh Spicy Sauce; 1 tablespoon White wine; Some Vegetable oil; 2 pcs Hot pepper; 2 pcs Red pepper

by Gentle dy

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Deep-sea dish fish head, also known as opium fish head, is rich in gelatin, soft and waxy in taste, and delicate in meat. It is my favorite dish to order. I wanted to do something for a long time, but I have been struggling with not being able to buy raw materials. I stumbled upon buying one and made a rich pan-fried garlic flavor. It was so delicious!

Pan-fried Deep-sea Fish Head

1. Wash fish head, remove gills, and cut in half

2. Sprinkle a little salt and white wine to pickle to remove fishy

3. Put a little oil in a pan, add pepper and ginger slices; put the fish heads in and fry on low heat

4. Fry the fish head for 1 minute and then add a handful of garlic cloves and fry together

5. The garlic cloves turn slightly yellow, pour in the prepared sauce (ratio: 2 spoons of hoisin sauce + 1 spoon each of bean paste, tempeh sauce, and oyster sauce + 2 spoons of light soy sauce + half a bowl of cooking wine)