1. Dad sent 2 processed fish heads, divided into 4 and a half
2. Spread some salt on the surface, add cooking wine, ginger, and marinate for 20 minutes
3. Wash the Chinese cabbage leaves and set aside
4. Put 2 times the usual cooking oil in a flat-bottomed non-stick pan, heat it up, and fry the next fish head (2 and a half) and 2 fish maws
5. Fry the golden brown one side and turn it over
6. Fry the other side and turn it over again, so that the meaty part of the fish head is facing down, separate the two halves of the fish head to the sides of the pan, and place the green onion and ginger slices in the middle of the oil and sauté
7. Add light soy sauce, vinegar, sugar, salt, cooking wine
8. Add hot water to half the depth of the fish head, and then toss in two dried red peppers. After the soup is boiling, taste the salty taste. The saltiness is not enough to add some salt to taste.
9. Spread the cabbage leaves on the fish head, do not need to stir, cook slowly over a medium and small fire, observe from time to time to prevent it from drying out
10. Cook until the cabbage becomes soft and absorbs the soup to taste, and there is not much left in the soup. Turn off the heat
11. Sprinkle some chives and Thai pepper, and serve. It's old and delicious 😍
Tips:You can save more soup to make it more flavorful. I made this today, but the soup is less, and it is still delicious. Add some cabbage leaves when stewing fish, it is very delicious.
