Actually, it's not difficult to do it, because it is also a home-cooked dish. First of all, the fish head must be fresh. A fish that has been dead for a week is definitely not allowed to make instant rice. In addition, the taste must be heavier. Why don't you make a fish head and tofu soup for a meal? Must be strong enough, fresh enough, fragrant enough, and then bring it back to sweet. Finally, the rice has to be braised first. The best temperature is higher than the fish soup, so that it won't cool down when mixed in, and it won't smell fishy if it doesn't cool down, so it will be happy to eat.

here's a brief talk about how to make rice with fish heads at home. I won't talk about how to stew rice, but it's best to stew rice hard, and soft and rotten rice can't be eaten again.

forget it. I'd better talk about it. I'm not at ease. Soak the rice for one hour after washing, and it will not rot or be raw after absorbing enough water. Then stew half the water you usually cook in. Roughly speaking, if your rice has a strong draught, you can put less water appropriately.

let's talk about fish head soup. Generally, what we often eat is braised and pickled cabbage. Among them, it is best to braise with a little bacon. It is best to put some Huang Gan pepper from Hengyang in sauerkraut, and that sour and spicy taste is authentic. The first one: the practice of braising fish heads. At least you have to choose a two-catty fish head. If it is smaller, there will be no meat. Just ask the boss to split it for you, and don't split it. After taking it back, rinse it repeatedly with clear water, and then soak it in clear water for half an hour to soak off part of the bloody smell. Then pick up salt, pepper and cooking wine for water control and marinate them for 2 hours to make them fully tasty. Slice onion, ginger and garlic, cut dried Chili, Pixian bean paste and spicy girl sauce are ready. A small bag of wild pepper is prepared, and the bacon (preferably fat) is washed and sliced. Cut the green and red peppers into sections. Add more than half lard and half rapeseed oil into the pot, heat it, and then fry the bacon slices first. Add ginger and garlic slices and stir-fry dried Chili until fragrant. Then add spicy girl sauce, Pixian bean paste and stir-fry red oil and fragrance. Stir-fry the wild pepper until it smells sour, then put it in the fish head and fry it slightly on both sides. Cooking cooking wine enhances fragrance and removes fishy smell. Pour in water or broth and bring to a boil. Season with salt, soy sauce, soy sauce, pepper, oyster sauce and a little sugar. Simmer for 1.5 minutes. Because the fish head has been marinated, it won't take long. When the soup becomes thick, sprinkle chopped green onion and coriander, and you can eat it. Eat fish first, and then soak rice in fish soup. The second type: the practice of sour soup fish head. The fish head treatment is the same as the first one, so I won't say much. Shredded sauerkraut, soaked Huang Gan pepper and cut into sections, sliced onion, ginger and garlic. Chop the sour radish, chop the wild pepper, chop the soaked ginger, and prepare the lantern Chili sauce. Add half lard and half rapeseed oil to the pan, then add chopped sour radish, aged wild pepper, soaked ginger, stir-fry in lantern Chili sauce, add a little water to boil and stew for 5 minutes before serving. Wash the pan, add oil, stir-fry chives, ginger and garlic, and slice Huang Gan pepper. Add the fish head and fry it slightly on both sides. Pour boiling water or broth to boil. Pour in the fried sour pepper. Add salt, sugar, monosodium glutamate, chicken essence and pepper to make up the taste. At this time, you can also add fish balls with Hubei characteristics, simmer for 1.5 minutes and sprinkle chopped green onion and coriander to eat.