1. Materials: 2 fish heads, oyster sauce 1 tablespoon, soy sauce 1 tablespoon, steamed fish soy sauce 1 tablespoon, seafood soy sauce 1 tablespoon, ribs sauce 1 tablespoon, soy sauce 3 tablespoons, and appropriate amount of liquor.

2. Carefully clean the sole head and make sure to remove the black film.

3. Soak the washed sole head in salt water for one hour to remove the fishy smell.

4. Chop the fish head into small pieces, marinate the plaice head with Chinese liquor for 5 minutes, wash it again, and then use absorbent paper to absorb the surface moisture.

5. Add appropriate amount of soy sauce, steamed fish black soybean oil, mushroom sauce, soy sauce, oyster sauce, seafood sauce, ribs sauce, white wine, sesame oil (sesame oil), a little pepper, a little salt, sprinkle with corn starch and marinate for more than 20 minutes.

6. Add the base oil to the casserole, then add more onions, ginger and garlic. After frying, put them in the marinated fish head and pour in the excess sauce.

7. Turn the medium fire to low fire, about 15 minutes. Pour the right amount of oil and white wine from the side of the pot and continue for about 5 minutes. I put a lot of fish heads, so it took a little longer.