买鱼回家，最难处理的是鱼头、究其原因，一是骨头多；二是烧法单调。鱼头的家常煮法，一般是起个油锅，持油七成热以后，放下鱼头两面煎黄，然后加科酒、酱油、糖、葱结、姜末，地烧片刻，待内外熟透，就可起锅上桌。鱼头要烧得好吃，也有窍门。这不能不使我想起杭州王润兴的? Buy fish home, the most difficult to deal with the head, the reason, first, bones and more; the second is burning monotonous. Fish head home cooking method, the general is from a pan, holding oil Qicheng hot, put the head on both sides of the fried yellow, and then add Ke wine, soy sauce, sugar, onion knot, ginger, to burn a while, to be cooked inside and outside , You can pan up the table. Fish head to burn delicious, there are tips. This can not but remind me of Hangzhou Wang Runxing?