2, fish head can choose silver carp head or bighead fish, cut in half, rinse clean. Marinate with ginger slices, onion, cooking wine, salt and a little spiced powder for half an hour.
3, black fungus with warm water, a small bowl or so.
4. Wash the yellow flowers for later use.
5, hot pot cold oil, oil can be a little more, heated to about 50% heat, put the fish head up in the pot and fry for a while. The role of frying can make the fish head smell fishy, and it is easier to produce milky soup when retting the soup, which is also more fragrant. You can scoop up the oil in the pot with a frying spoon and splash it on the surface of the fish head.
6, fry until the edge below the fish head is slightly burnt, add hot water, the water can be a little more, because the fire will be cooked. Then add the right amount of salt, a little white pepper and a section of onion.
7. Cover the pot and continue to stew for 15 minutes. Add fungus.
8. Stew over high fire for about 20 minutes and add yellow flowers. Yellow flowers are perishable and can be cooked in about ten minutes after being put into the pot.