原料
材料：, 1) 三文魚頭 800克（切塊）, 2) 四季豆 5條（切段）, 3) 鹹菜 3/4粒（切片）, 4) 紅辣椒 1條（切片）, 5) 青蔥 1棵（切段）, 6) 蘑菇 4朵（切半）, 7) 姜 5片, 8) 蒜 3瓣(切片）, 9) 大蔥 1粒（切片）, 10) 紅蘿蔔片 少許, 。。。。。。。。。。, 調味料：, 1) 紹興酒, 2) 鹽, 3) 冰糖, 4) 黑醬油 數滴, 5) 胡椒粉 少許, 。。。。。。。。。。, 。。。。。。。。。, Ingredients：, 1) 800g salmon fish head (sliced), 2) 5 green beans （cut into strips)，, 3) 100g preserved mustard (cut into pieces and soaked for 30 minutes), 4) 1 chili （cut pieces), 5) 1 stalk spring onion (cut into strips), 6) 4 mushrooms ( cut into half), 7) 5 slices ginger, 8) 3 pips garlic (sliced), 9) 1 onion (sliced), 10) some sliced carrot, 。。。。。。。。。。。。。。。。, , Seasonings:, 1) shaoxing wine, 2) salt, 3) sugar, 4) a dash of dark soya sauce, 5) dash of pepper
步驟
法：
1) 將三文魚頭加入一大匙紹興酒及少許鹽，腌制30分鐘。
2) 熱適量炸油，將魚頭炸熟至金黃色，撈起瀝干油份，備用。
3) 燒熱2大匙麻油，爆香薑片，蔥片和蒜片，加入鹹菜翻炒片刻。
4) 再將蘑菇，四季豆及紅蘿蔔加入稍微略炒，倒入炸好的魚頭，加入調味料及適量的清水，燜至5分鐘，試味即可。。。。。。。。。。
Method：
1) Mix fish head with 1 tbsp shaoxing wine and salt, marinate for 30 minutes.
2) Heat up oil for deep-frying, deep-fry fish head until golden brown and cooked, dish and drain.
3) Heat up 2 tbsp oil, saute ginger, onion and garlic, add in preserved mustard stir-fry until fragrant.
4) Add mushroon, green brans and sliced carrot and stir-fry evenly, add in fried salmon head, seasoning and water, slimmer at low heat for 5 minutes, tastes and serve.
