The steps are as follows:

Step 1: When you buy chubby fish in the market, the stall owner will help you to clean the scales and chop the fish heads.

step 2: everyone thinks it is more troublesome to cook fat fish, mainly because the fish head is too big and the size of the wok at home is limited. Generally, it is no problem to stew fat fish within 4 kg in a wok with a diameter of 31-32 cm.

step 3: I think it is better to cut the fish head vertically than horizontally, so that the fish head will not be too bulging, and two fish heads can be laid flat in the pot, without putting too much soup and taking too long to stew the fish.

step 4: you don't need to put too much cooking oil in order to demand the integrity of the fish skin, just add a proper amount of oil to heat it and fry the fish head into a relatively fixed shape.

Step 5: Cut appropriate amount of onion, ginger and garlic cloves, prepare 4-5 dried peppers, star anise and fragrant leaves. After saute, add a tablespoon of cooking wine, and then add the fried fish head.

Step 6: Stewed chubby fish wants the soup to be mellow and the fish to be tender and smooth. Adding a can of beer and several tablespoons of soybean sauce is the key. Adding beer to the stew for a long time can not only remove the fishy smell and enhance the freshness, but also make the unique hops aroma integrated into the soup.

The addition of soybean sauce can make the soup taste rich and richer, so that the soup can be made into cakes.

step 7: then pour in a teaspoon of soy sauce to color and a proper amount of soy sauce to flavor, and then pour in warm water that will not pass the ingredients. I didn't put salt here, but soybean sauce was salty, so I put soy sauce and soy sauce. When the fire boils, turn to low heat, cover and stew for about 41 minutes. Stew for 41 minutes, the soup will be more than 1/3 left, so you can turn off the fire.