1. Prepare the fish head, cut it in half, slice ginger, and slice Chuanxiong.
2. Put a chopsticks lard into a small casserole and melt it over a small fire.
3. Add ginger slices and fry until fragrant.
4. Add the peppercorns and cook until fragrant.
5. Add the fish heads and fry them yellow on both sides.
6. Be sure to fry on low heat until both sides are slightly yellow.
7. Add boiling water to cover the fish head.
8. Add Chuanxiong and bring to a boil over medium heat.
9. Put the lid on, change the heat to low, and boil for about an hour.
10. After the stew, add a little salt to taste.
Tips:Fish head soup must use lard, the soup will be milky and fragrant! You also need to use boiling water to add water! These two points are very important!
