呢個一定要介紹比大家,以前媽媽多數買大魚頭蒸或炆,但因我哋個個太愛食魚頭邊邊(唔記得乜名),好滑滑部份,有次係中山姑姑叫了個煎焗魚頭,我以為係大魚頭,原來係鯇魚頭最滑部份,嘩不得了,我自己都食咗4個魚頭,佢整得好好食,但自己當然不懂煎啦,咁我係街市問魚老闆要了份鯇魚頭,唔係成日有架,要之前講定留比我,我用鹽,蒜粉,蛋黃,生粉醃,若有最好加蛋黃醃,因煎起嚟真係好金黃同食落有份香鮮味架,先煎焗魚頭約20分鐘,唔可以急,唔係唔熟架,包仔豆腐煎定金黃,魚頭吸油份,鑊中落煎香蒜片,葱段,薑片,芹菜,面放回魚頭同豆腐,灑酒,回汁:400上湯內加蠔油,生抽,糖,中大火煮約5-8min,試味同試吓魚頭係咪你想要淋度,我冇埋芡,因想用佢汁伴飯食,有6個魚頭一人有一個唔洗淨食啦,呢度都係25元,底食...成煲最快ko晒,我好開心,佢哋話又香又好味,我就最愛食豆腐,超好味...............
ps:汁唔好落太咸,因魚頭己醃,最尾唔咸先加鹽,太咸冇得補救架.
