1. Remove the scales and gills of the bought big head fish, cut in half, brush the black film on the belly of the fish, and cut off the head and tail separately
2. Soak the clams twice in clean water, then add two spoons of salt to soak for about 2 hours
3. Put oil in the pan to heat up, put the fish head and tail down and fry until both sides are browned
4. Put about 6 bowls of water in the soup pot, discard the flattened ginger, pour in the rice wine and boil
5. Throw the fried fish heads together and cook for about 1 hour (medium heat)
6. You can put down the clams at this time
7. Keep on high heat and cook for about 6 or 7 minutes, the clams are crackling in the pot, and all the shells burst open.
8. Scoop up the clams with a net spoon and serve with your favorite dipping sauce
9. The tender clam meat is very delicious
10. Finally, add salt, chicken powder, and pepper to the soup, stir well and serve.
Tips:The fish head is fried and then the soup is beautiful in color. The rice wine and ginger help to remove the fishy and freshness. The clams do not need to be cooked in the soup for too long. The taste is woody and old after a long time. If you like the green onion, you can sprinkle a little before serving. taste.
