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1. Cut some minced ginger and garlic (for marinating fish), sliced ginger and garlic (for the bottom of the pot), shredded green onions, and paprika.
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2. Ask the store to help split the fish heads when you buy them, and wash them after taking them home. Add 2 spoons of cooking wine, half a spoon of salt, pepper, minced ginger and garlic, and marinate for about 15 minutes.
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3. When the fish head is marinated, don't care about it, just soak the fans in blisters.
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4. Shred the onion. (After cutting the onion in half, soak it in water to make it less spicy.)
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5. Pour a little more oil in the pan, drain the marinated fish and fry it in the pan. (If the novice is afraid of sticking to the broken skin, you can pat the upper layer of powder on the fish head).
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6. Fry it into golden brown and it can be out of the pot to control the oil.
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7. Take a clean bowl and add 2 tablespoons of cooking wine, half a tablespoon of vinegar, 1 tablespoon of soy sauce, half a tablespoon of salt and sugar, chili powder, a little chicken powder, and mix thoroughly.
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8. Add half a spoon of oil to the inner pot of the rice cooker to moisturize the pot, and then put the sliced ginger and garlic in.
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9. Also put in the chopped onion.
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10. Put on the fried fish head.
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11. Remove the vermicelli soaked in the water and drain the water, cover it on the fish head, pour the mixed sauce on it, cover it, and cook for about 8 minutes. (The specific time depends on the size and power of the rice cooker in the children's shoes).
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12. When there is a crackling sound in the pot, cook for about 1 minute before unplugging the power, then put the green onion in and close the lid. Then simmer for about 5 minutes, and you can take it out for serving.
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Tips:Try to turn as little as possible while frying the fish.
