1. Clean up the fat head fish
2. After washing, cut into flower knives
3. Pour the cooking wine
4. Sprinkle with salt
5. Spread evenly on the inside and outside, marinate and taste
6. Wash the scallions, ginger, and garlic and cut into sections and slices.
7. Pickled pepper and cowpea chopped and set aside
8. Chopped green onion leaves into chopped green onions
9. Put the starch in a bowl, add an appropriate amount of water and mix well to form starch water, set aside
10. Wash and drain the marinated fish
11. Put the pot on the fire, add cooking oil
12. Add green onion, ginger, garlic slices and sauté
13. Add fat head fish and fry on both sides
14. Put in balsamic vinegar
15. Put in soy sauce
16. Put the right amount of water in, then spread the pickled pepper and cowpea on the pantou fish and bring it to a boil
17. Skim the scum, cook on medium heat for 20 minutes, turn over once in the middle
18. When the water is dry, add MSG
19. Add pepper, mix well and collect the juice on high heat
20. Put the whole fat head fish into the plate, and keep the soup in the pot
21. Pour the adjusted starch water into the pot to thicken
22. Add light soy sauce and mix well
23. Drenched on the fat head fish
24. Finished picture
Tips:Fathead fish needs about 2 jin. It is too big to make, because the pot at home is not big and needs to be marinated to taste so that it won't break up during frying.
