1. The raw material diagram is shown in the figure.
2. Marinate the fish head with salt, pepper and chicken essence for ten minutes.
3. Pat on the starch and fry the golden brown in a frying pan.
4. Shred the bamboo shoots and slice the garlic for later use.
5. Put a little oil in the pot, put a tablespoon of Pixian Douban to saute over low heat, add garlic and ginger slices.
6. Add a tablespoon of light soy sauce, a teaspoon of sugar, add water, fish heads and tails, and bamboo shoots just to be submerged.
7. Bring to a boil, let it boil for five to eight minutes, remove and serve.
8. The remaining soup, add mixed vegetables and boil together, seasoning, add a little water starch to make the soup a bit sticky.
9. Just pour it on the fish.
Tips:When the fish pats starch, the water should be controlled in advance. Will not clump. It is also relatively uniform.
Pay attention to safety when fried.
This method can be used to cook whole fish.
