1. The fish head is neat and open.
2. Wipe the salt, the mousse powder, and the oil for use.
3. Cut all the raw materials for later use, and soak the Agaricus blazei in hot water.
4. Heat a little oil, ginger, Agaricus blazei and garlic to sauté fragrant.
5. Add dried chili, green onion, star anise, cinnamon, cloves, bay leaves and saute.
6. Fry the fish head slightly.
7. Add light soy sauce, dark soy sauce, sugar, cooking wine, water, vinegar and boil for a while, cover the pot and simmer slowly.
8. When the fish head is cooked and tasteful enough, add pepper, green onion leaves, and sesame oil directly out of the pot.
