How to make dry braised fish head

In life, people have a special liking for fish. There are many kinds of fish, and they taste delicious after cooking. Many fish cooking methods are different, and people's tastes are also different. Some people like to eat fish meat, feeling that fish meat is tender and delicious, while others prefer fish heads. The heads of many fish can be made into dishes on their own, for example, dry-fried fish head is a very popular dish.

How to make dry braised fish head

Ingredients:

Fish head, onion, ginger, cinnamon, bay leaves, aniseed, pepper, salt, dark soy sauce, sugar, sesame oil

Production steps:

1. Cut the head of the disc fish, remove the gills, wash the fish head and drain the water. It is best to press the surface water with a kitchen towel to avoid oil spots bursting out when frying the fish head. Cut the scallion and peeled ginger into large slices about 2mm thick and set aside.

2. First rub the inner wall of the pot with ginger slices, then put the pot on the fire and heat it over high heat. When the pot is hot, pour in oil. When the oil is 70% hot, put the fish head in. Change to medium-low heat, fry both sides of the fish head until golden brown, then serve. (After frying one side, turn it over to the other side to prevent the fish head from falling apart).

3. Pour the base oil into a clean pot and heat it over high heat. When the oil temperature reaches 40% hot, add cinnamon, bay leaves, aniseed and peppercorns. When you smell the fragrance, add the scallion and ginger slices and stir-fry until fragrant. Then pour in hot water (the amount of water should be enough to cover about 2/3 of the fish head), add soy sauce, sugar, salt, and the fried fish head. After the water in the pot boils, cover the pot and simmer over medium heat for 15 minutes. Add vinegar and sesame oil before stewing.

Nutritional value of plaice

1. Flounder is rich in protein. Every 100g of meat contains 23.4g of protein, 1.1g of fat, 107mg of calcium, 135mg of phosphorus. It also contains a variety of vitamins and minerals, and is rich in vitamin A and vitamin D.

2. Eating flounder regularly can supplement vitamin D. Adequate vitamin D will not make bones easily damaged due to calcium deficiency, and it can prevent fractures in the elderly.

3. Flounder is rich in lecithin and the fish oil contains docosahexaenoic acid (DHA), which can prevent brain function decline, delay aging and prolong life.

4. As the elderly age, calcium is easily lost in the body, so they are also prone to fractures. If you eat flounder regularly, you can supplement vitamin D, provide the body with the necessary calcium, and prevent fractures in the elderly. In addition, flounder also has a good effect on people with high blood pressure and high blood lipids.