Baked salmon head with ginger and scallion

Baked salmon head with ginger and scallion

Introduction:

"One of the characteristics of Cantonese cuisine is" fresh ". Because Guangdong is located in the Pearl River Delta and rich in aquatic resources, it is called the land of fish and rice. Therefore, many Cantonese dishes are based on fish, especially in Shunde, Foshan, Guangdong Province! This fried and baked salmon head is the traditional way of Shunde fried and baked big fish head. With salmon head, the fish oil is more fragrant, and it tastes more fragrant and sweet! With garlic, ginger, green onion, fried in high temperature, covered with fire baked system, crisp smell

Production steps:

Step 1: Ingredients: 2 salmon heads (chopped pieces), 30g ginger, 50g green onion, 4 garlic slices, 1 bowl chicken soup, proper amount of raw meal, cooking wine, pepper, salt and sugar.

Step 2: wash salmon head, drain water, add salt and pepper and marinate for 10 minutes.

Step 3: put a layer of raw powder on the salmon head.

Step 4: add the right amount of oil in the frying pan, heat it up, then add the processed salmon head and fry for 3 minutes. During this time, don't stir or turn it.

Step 5: add garlic and ginger slices, and then pour proper amount of cooking wine along the edge of the pot.

Step 6: add a bowl of chicken soup (no chicken soup or stock, use water instead).

Step 7: cover the pan and cook until the juice is collected. Add the soy sauce and stir fry a little. Finally, add the scallion to serve.

Materials required:

Salmon head: 2

Ginger: 30g

Scallion: 50g

Garlic: 4 pieces

Chicken soup: 1 bowl

Cooking wine: moderate

Pepper salt: right amount

Raw powder: appropriate amount

Sugar: right amount

Note: when frying, fry first and then bake. Do not open the lid frequently when covering the pot. This will affect the effect of juice collection and aroma retention.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: onion