Boiling horsehead fish

Ingredients and materials

2 horsehead fish

Appropriate amount of oil

Salt in moderation

Half bottle cap for cooking wine

A small amount of chicken essence

One scallion

One cilantro

Moderate amount of ginger shreds

The method of boiling horsehead fish

1. Two horsehead fish (per person), remove the scales and wash thoroughly. Marinate both sides of the fish with salt for 15-20 minutes; Chop garlic into small pieces, shred ginger, and cut scallions and cilantro into sections.

2. After adding oil, put the shredded ginger and minced garlic into a pan and fry until the garlic is slightly golden brown.

3. Put the fish into the pot and fry slowly over low heat to prevent oil from splashing out.

4. Flip the other side and fry it. To ensure the freshness of the fish, I only slightly fried both sides of the fish.

5. Pour in half a bottle cap of cooking wine to remove fishy smell and season.

6. Add an appropriate amount of water to the pot and add half a tablespoon of salt.

7. Cover the pot and let it simmer for 30 seconds.

8. When the soup turns milky white, pour the prepared scallions and cilantro into the pot.

9. Stir fry and gather the sauce, then take off the pan and boil the horsehead fish. Done!

Tips

1. Both sides of the horsehead fish should be marinated with salt for 15-20 minutes first, which makes it easier to taste;

2. When boiling with water, remember to add half a tablespoon of salt (the small spoon for seasoning) to avoid dilution and loss of flavor.

3. To preserve the freshness of the fish, do not fry the horsehead fish dry, just fry it on both sides.

4. You can also add some tomato slices to cook, and the fish and meat are sweet and sour, delicious.

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