1. All the ingredients are prepared and cleaned. Just chop the fish head from the middle and chop the bones off. The fish meat and the fish skin can still be connected. Then cut the radish and ginger into slices, and the green onion into slices.
2. Put the oil in the pan. After the oil heats up, put the fish head down (to prevent the fish brain from frying) and fry it.
3. After the bottom of the fish head is fried, use a spatula to push it to the side of the pan to expose the bottom oil, put the ginger slices in the oil and fry it
4. Put a spoonful of bean paste and fry it until fragrant
5. Then put a spoonful of cooking wine
6. Push the fish head back to the middle of the pot, pour a tablespoon of rice vinegar, a tablespoon of light soy sauce, and a tablespoon of braised soy sauce (to add color), and simmer for about a minute on the lowest heat.
7. Pour in water that can completely submerge the fish head, and boil it over high heat
8. After the heat is boiled, add a teaspoon of salt, add the white onion, add the radish, cook the radish until it is broken, and pour it into the hot pot
9. Add seafood mushrooms and oiled tofu while cooking, and you can enjoy it in a pot of delicious hot pot.
Tips:One tablespoon equals 15 ml, one medium spoon equals 5 ml, and 1 teaspoon equals 1.25 ml. Light soy sauce and bean paste are all salty, so you don’t need to add too much salt, and the hot pot will cook as the water evaporates Saltier
