1. Wash the fish head and cut the green onion and ginger.
2. Add appropriate amount of purified water to the casserole, add green onion and ginger, and add white wine to remove the fishy
3. Put in astragalus.
4. Cover and stew.
5. Fry the fish head until slightly yellow on both sides.
6. Put it in a casserole and continue to cover and simmer for 15-20 minutes.
7. Add salt, pepper, milk and continue to simmer for 10 minutes
8. Prepare hot pot garnishes and dipping ingredients.
9. Add a little oil to the mandarin duck hot pot, add green onion and ginger
10. While adding tomato base, add spicy base and stir fry until fragrant.
11. Add the cooked fish head soup.
12.
Put in the ingredients and cook.
For a pot together, Xiabuxiabu Yuanyang hot pot base is the first choice.
Tips:To make fish head soup, it is best to use big silver carp head to taste better.
