Salmon Head in XO Sauce
1 salomon head
1 tablespoon cooking wine
1 tablespoon soy sauce
3 tablespoon XO suace
pepper as needed
2 cups water
1. Halve fish head, rinse, pat dry and fry with 2 table-spoon oil in wok until slightly brown. Remove.
2. Add all seasonings in a pan and bring to boil, reduce heat
to low, return fish head, cook on low heat.
3. Rinse cabbage, cut each leaf in two, blanch until soft, and
add to fish. Cook until liquid is slightly dry and all ingredients are soft, add scallion sections, thicken liquid with cornstarch water. Remove from heat, serve.