1. Material drawing.
2. Wash the fish head with running water, and then use kitchen paper to absorb the water.
3. After the wok moxibustion pot, pour the oil to heat, add the fish head and fry.
4. The fish head is fried on both sides.
5. Prepare ginger slices and green onions and cooking wine.
6. Boil a pot of boiling water, add the fried fish heads after the water is boiled.
7. After the big fire is boiled, turn to a low fire.
8. Stew until the soup is thick and white, season with salt and pepper. I simmered for forty minutes.
Tips:The fish head should be rinsed thoroughly.
Wipe off the water before frying the fish head to avoid frying the pan.
The fish head is cooked in the soup, and the soup will become thicker and whiter after the water is boiled.
You don’t need too many seasonings and flavors, just a few slices of green onion and ginger are enough to remove the smell of cooking wine.
