花鲢鱼头有很多种做法,不过喜欢浓油赤酱的上海人,还是喜欢红烧。而且绝对要用炆火将鱼头焖透,使汤汁的味道完全进入鱼头中。等到整个房间都充斥着红烧的香味,汤汁也变得浓稠,这就是地道的外婆家味道。 There are many ways to manage head of silver carp, but Shanghai people like thick red sauce still like braised pork. And absolutely must use the fire to stew the head, so that the taste of soup into the fish head. Wait until the whole room is full of braised scent, the soup has become thick, this is the authentic grandmother taste.