1. One fish head, clean and chop small pieces
2. After washing the pickled potherb mustard, soak it in water for 1-2 hours
3. Slice ginger, star anise, dried chili and set aside
4. Heat oil in a non-stick pan, fry the fish head until both sides are browned, then add salt, light soy sauce, balsamic vinegar, dried chili, and star anise
5. Add appropriate amount of water and sugar
6. Pour into the potherb mustard
7. Simmer on medium heat for 15-20 minutes
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