1. Wash the salmon head and cut into large pieces.
2. Add cooking wine, light soy sauce, cornstarch and ginger.
3. Grab well and marinate for 20 minutes.
4. Take a small bowl and add light soy sauce, steamed fish and tempeh, oyster sauce, sugar and a small amount of water to make a sauce.
5. Put the marinated fish head pieces into a frying pan and fry until slightly charred.
6. Add sliced ginger, garlic cloves, green onion and dried chili.
7. Pour in the prepared sauce.
8. Add clear water to cover the fish head.
9. Simmer on medium heat for 20 minutes.
10. Open the lid and collect the juice over high heat.
11. Sprinkle with chopped green onion after serving.
Buy on JD
Buy on Amazon