Ingredients

1 fish head

125g shrimps

125g clams

Seasoning

Table salt

1 spoon

Ginger

1 piece

Garlic

3 petals

Perilla

1 handful

Nine-story pagoda

1 handful

Scallions

Yellow wine

1 spoon

Steamed fish soy sauce

1 spoon

White pepper

A little

Tea oil

1 spoon

How to make fish head seafood pot

1. Fish head Use white pepper, salt, rice wine and ginger slices to marinate for at least half an hour (the key is to remove the fishy smell from wild fish heads, cooking wine can also be used if there is no rice wine)

2. After marinating, take out the fish heads and dry them Water (the water used to pickle fish is fishy, ??so be sure to remove it)

3. Set up a pot and boil water. After the water is hot, put the fish into the pot and steam it for five minutes (you don’t need to steam it until the fish changes color)

4. Pour out the water used to steam the fish, move the fish head into the pan, pick out the ginger slices on top, add shredded ginger again, and set aside the perilla

5. Start again Heat a pot, add tea oil, ginger and garlic, stir-fry until fragrant, then add the clams that have spit out sand (the clams will spit out sand after buying them for half a day, and the water should be changed frequently in the middle)

6. When the clams are fried, add the shrimps with heads and devein removed. When the shrimps change color, add the nine-story pagoda. When the flavor is fragrant, add a little first-class fresh fish, steamed fish soy sauce, and a little water (just half a bowl is enough). Bring to a boil and pour in the steamed fish beforehand. Put the good fish head on top and stew it over high heat until the flavor is gone

7. Saute some shallot oil and pour it over, sprinkle some green pepper shreds and heat up to reduce the juice, then you can eat