1. Wash the fish head and set aside.
2. Ginger, garlic, bay leaves, pepper, star anise, soy sauce, cooking wine, salt, sugar, prepare.
3. Spread the fish head with salt, add some ginger, garlic, soy sauce, cooking wine, and marinate for 30 minutes. This step is mainly to remove fishy. After marinating, rinse the fish head slightly with tap water to wash away the blood and mucus from the marinating. Use kitchen paper to absorb the water on the fish head and let it fry.
4. Heat oil in a pan, add pepper, ginger, garlic and stir fry until fragrant (Although I like the pepper flavor, I don’t like to bite the pepper. For me, a southerner, it’s too numb, so I drain the freshly fried ingredients Yes, the oil left is very fragrant).
5. Add the fish head and fry on both sides until golden.
6. Pour the cooking wine and soy sauce. Add ginger, garlic, bay leaves, star anise, salt, sugar, water, and water to cover the entire fish head. After the high heat is boiled, let it boil on medium heat for 20 minutes. When the juice is almost harvested, it is ready to be cooked.
Tips:When frying the fish, fry it more so that the fish is not fishy, of course, under the premise of not frying.
