1. Drooling
2. Ingredients are ready
3. Heat the pot and turn off the heat. Wipe the pot several times with ginger slices so that the fried fish will not stick to the pot. Be careful not to burn your hands!
4. Vegetable oil with ginger slices, garlic granules and fragrant
5. Dry the fish head and fry it on high heat
6. Fry on both sides until golden brown
7. Add boiling water, put half of the garlic granules, it must be boiling water, so that the fish is fresh and tender, and the soup is milky white. This is what it looks like after being boiled on a high fire for five minutes
8. Choose local green chilies with thick fingers and long chopsticks. This is the most spicy and fragrant. Cut the chilies into small pieces and don’t cut them too much.
9. Add green and red pepper segments, garlic and ginger
10. Add salt, it’s saltier than usual for stir-frying.
11. Add light soy sauce, dark soy sauce
12. Add coriander, chives, and a little balsamic vinegar
13. Chili is still green
14. delicious
15. Soup rice is nutritious and delicious
Tips:The fish head should choose the fat head fish, the scientific name is bighead fish.
Wipe the pot with ginger slices several times, and wipe the fish head with a kitchen paper towel so that it will not stick to the pot.
The fish head is fried until golden brown on both sides so that the fish head is fragrant and the soup is milky white.
Be sure to add boiling water and fire the whole process so that the fish is fresh and tender.
