Fried Fish Head with Green Pepper

Fried Fish Head with Green Pepper

1. The bighead carp head is chopped into pieces (the size can be any size, the large pieces are more enjoyable, the small pieces are more delicious) The chopped fish heads are marinated with salt, cooking wine, pepper, starch, and ginger for a quarter of an hour; the green and red peppers are washed clean Oblique slices, garlic into large pieces, ginger slices

2. Put oil (a little more) in the pan and cook until 90% hot. Add the fish head and fry until golden brown. Don't turn it randomly. Fry one side and then fry the other side. This will ensure that the fish head will not be broken; Put the fish head out and set aside

3. Heat the oil in another pot, the five is good, add garlic and ginger over medium heat and sauté fragrant; then add green and red peppers and stir fry together; add the fried fish heads, don't turn them too frequently

4. Add Laoganma and steamed fish soy sauce, stir and stir quickly evenly over high heat

5. Just sprinkle some chopped green onion before serving