1. Use kitchen paper to absorb water for the fat head fish, heat the pan to boil oil, put a little salt in the oil, and fry the fish head over high heat.
2. Fry until golden brown and drizzle a circle of white vinegar along the side of the pan to remove the fishy.
3. Add boiled water over the fish head.
4. Add salt and ginger, cover and cook on high heat for 8 minutes.
5. The soup is milky.
6. Add green and red pepper rings.
7. Add minced garlic.
8. Add dark soy sauce, light soy sauce, and perilla leaves.
9. Just sprinkle with chopped green onion.
Tips:Use kitchen paper to absorb water for the fish head to prevent sticking to the pan and oil explosion.
