1. Chop the fish head in the middle, wash and put it in the dish, set aside.
2. Slice pork, peel off the green onion, ginger and garlic, and pat; cut red pepper, coriander, and shallots into sections and set aside.
3. 3 tablespoons of yellow sauce, 1 tablespoon of bean sauce, add a little water and stir well.
4. Put the pork on the fire and stir-fry until the oil is obtained. Saute the shallots, ginger, garlic and star anise.
5. Pour in an appropriate amount of broth and bring to a boil over high heat.
6. Put in the processed fish head and skim off the foam.
7. Add the sauce, soy sauce, and dark soy sauce to low heat, cover and simmer for 20 minutes.
8. Add appropriate amount of salt and continue to simmer for 10-15 minutes on low heat.
9. Go to high heat to collect the juice.
10. Fry the white pie in the pan until slightly crispy and cut into pieces.
11. Put the fish head on the plate, put in the cake, green onion, coriander, pour the fish soup and enjoy it on the table.
Tips:1. Adding pork (pork belly) can remove the earthy smell of freshwater fish, increase the fragrance of the fish, and is not greasy.
2. The fish head must be cleaned up before making, especially the fish gills, where the fishy smell is all there.
3. If you are making soup, cook it on high heat for 15 minutes before the soup becomes thick and attractive.
