How to make braised sole head

Many people like to eat fish. There are many types of fish: such as grass carp, flounder, crucian carp, and they can be cooked in various ways, such as braised, steamed, boiled, etc. One of them is flounder, also known as flatfish. The meat is delicious and tender, rich in amino acids and high in protein. Regular consumption can dispel wind, activate blood circulation and strengthen the body. There are many ways to cook flounder, the most common one is braised flounder head. So how do you cook braised flounder head?

How to make braised fish head

Method 1

The main ingredients of braised fish head are: flounder head, soy sauce, vinegar, cooking wine, xylitol, salt, sesame oil, a little onion, ginger, garlic slices, star anise, and an appropriate amount of starch.

1. Remove the gills from the flounder head, clean it, and split it in two from the bottom. Keep them connected at the forehead, and be careful not to break them. Fry in hot oil until thoroughly fried, remove from the oil and drain.

2. Leave a little oil in the pot, stir-fry onion, ginger, garlic, and star anise, add cooking wine and vinegar, add soy sauce, xylitol, and salt, add soup and bring to a boil, then add flounder head and cook over medium heat until cooked through and well-seasoned. When the sauce becomes thick, you can serve the flounder head.

3. Thicken the original juice with water starch, drizzle with sesame oil, and pour it on the flounder head.

Method 2

1000 grams of flounder head (including the belly), 200 grams of taro, 75 grams of semi-fat and lean diced meat, 75 grams of garlic meat, 30 grams of wet mushrooms, 10 grams of diced red pepper, 7 grams of seasoning salt, 5 grams of MSG, 100 grams of dry cornstarch, 25 grams of wet cornstarch, 15 grams of lard, 20 grams of Shaoxing wine, 50 grams of Zhejiang vinegar, and 10 grams of sesame oil.

1. Cut the fish head in half, remove the gills, clean it, rub it with a little salt, and add dry cornstarch before frying.

2. Cut off the head and tail of the garlic and cut the taro into pieces

3. Heat oil in a pan, fry garlic, taro and fish head separately, remove from the pan and pour back the remaining oil.

4. Fry the diced meat, diced mushrooms and diced red pepper until fragrant. Add salt, lard and 1.5 catties of soup (or water). Add the fish head and taro and simmer together. Use high heat first and then low heat. After 5 minutes, add the fried garlic meat and simmer for another 5 minutes.

5. Scrape the fish head and place it on a plate. Leave the other ingredients in the pot, add MSG, thicken with vinegar, and then pour sesame oil and lard on the fish head.