Wash and cut the fish head into pieces
Put the fish head pieces into a clean pot and top with shredded ginger. The fire.
Add 3-4 tablespoons of Japanese cooking wine (Chinese cooking wine or yellow rice wine can be used instead). The main role is to fishy), light soy sauce 3-4 tablespoons, sugar 1 tablespoon
Tear a piece of tin foil enough to cover the fish head, cover the fish head, cover the gaps around the good (pay attention to cover the fish head, not cover the pot), the fire to continue to stew for 5 minutes. Turn the fish's head over after five minutes and turn off the heat. Use the remaining heat to keep warm for 5 minutes.
Open the tin foil and eat!
This dish needs no oil! 2, the river fish smell too big, so please try to use a large head of sea fish. 3, Japanese food wine is sold in the import supermarket, can not buy the usable cooking wine or rice wine instead of 4, tin foil to cover the surface of the fish, plug the gap around, the effect is better than the lid of the pot heat preservation effect. No more pot LIDS on the tin foil. The Japanese use this method for cooking fish heads. 5, please master the light and salty, depending on the amount of soy sauce and sugar regulation, do not add salt. 6, if you use a large pot to cook afraid of dry pot can be the right amount of water, but the amount of water must be small, finally should be basically no soup.
Teach you to make the most authentic cantonese white chicken cut
Shanxi people teach you to make braised noodles
Teach you how to make naan
Rice sprouts with chicken rice balls (teach you to make Japanese rice balls)
Simple! Six ingredients to teach you how to make Japanese white lover's sandwich biscuit apricot
Authentic Japanese curry