Braised fish head

Dismantle the stewed fish head; Raw materials: a silver carp head (the appropriate weight is about 2.5 kg), 50 grams of cooked oil, 10 grams of salt and monosodium glutamate, 50 grams of onion, 25 grams of ginger, 100 grams of cooking wine, 5 grams of wet starch and 500 grams of thick soup. (Color, smell and taste: delicious) Method: 1) Cut the head of silver carp in half, remove two gills, wash it, put it in a wok, add water, cooking wine, 12 grams of ginger and 25 grams of onion, first boil it with high fire, then simmer it with low fire until the fish bones can be removed, and take it out; Then remove the fish skull (pay attention to keep the original shape neat), and rinse it with warm water several times to remove the fishy smell; 2) Heat a wok, add cooked big oil, onion (25g) and ginger (13g), fry until fragrant, take out, add thick soup, fish head meat and cooking salt, simmer for about 10min, and then thicken with wet starch; Then thicken the soup with high fire and sprinkle with pepper.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)