[zhejiang Cuisine] Fish Head is Also Delicious-braised Chin

Name: [zhejiang Cuisine] Fish Head is Also Delicious-braised Chin
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Grass carp head; Some Red pepper; Some Green garlic; Some shallot; Some ginger; 2 tablespoons Shao wine; 3 tablespoons Soy sauce; 2 tablespoons Sugar; 4 tablespoons Mirin; 1/2 a cup Shimizu

by Espresso light mood

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

[Broiled chin] is also known in Zhejiang cuisine. The so-called "chin" refers to the head of grass carp. There is also a dish called [braised paddle water] in response to it, and the word paddle refers to fish tail. "

[zhejiang Cuisine] Fish Head is Also Delicious-braised Chin

1. Clean the fish head and cut it in half.

[zhejiang Cuisine] Fish Head is Also Delicious-braised Chin recipe

2. Connect the top, rinse the profile of the fish head with water and wipe dry.

3. . Heat in a non-stick pan, pour 5 tablespoons of vegetable oil, put the fish heads in, and fry on both sides over low heat.

4. Put all the spices in a bowl and stir well.

5. Pour the seasoning into the pot.

6. Then add shredded green onion and ginger to a boil, simmer on low heat until the juice is slightly dry, add shredded green garlic and shredded red pepper before starting the pot.