Red-braised Pine Fish Head

Red-braised Pine Fish Head

　　How to make red-braised pine fish head:

1. Clean the pine fish head and remove the gills, rub evenly with 3 grams of fine salt, and sprinkle with dry starch.

2. Heat the wok, pour in vegetable oil and heat to 80% hot, then put in the fish head and deep-fry until golden brown. Drain the oil using a strainer.

3. Cut the taro into chunks, deep-fry until cooked, and fry the garlic cloves until golden brown.

4. Stir-fry diced pork, mushroom cubes, and red chili cubes in the wok until fragrant, then add Shaoxing wine, soy sauce, second soup, garlic cloves, minced ginger, and fish head. Cover and simmer over low heat for 5 minutes, then add the taro and simmer for another 10 minutes. Scoop out the fish head and serve it on a plate, leaving the remaining sauce in the wok. Add MSG, cornstarch mixed with water, and sesame oil to thicken the sauce, then drizzle it over the fish head. The dish is ready.

Features: Golden-colored fish, rich and crispy flavor.