1. Heat oil in a pot, sauté ginger, garlic, and scallion;
2. Put in fat fish head, fry on both sides, slightly burnt on the surface;
3. Pour in boiling water, level with the fish head;
4. Add light soy sauce, dark soy sauce, cooking wine, sugar, salt, chicken powder;
5. Cover the pot and burn it on high heat, while pouring the soup on the surface of the fish head at intervals;
6. Finally, to see that the soup is almost burned, turn off the heat. Garnish with chopped green onion on the plate.
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