Half a big fish head, 1 white radish, 1 mung bean vermicelli, white pepper, coriander, cooking wine, pork suet (optional).

working methods

1, choose bighead (bighead, one head is as big as a pot).

2. When the pot is hot, add pork plate oil or common cooking oil. When the oil is hot, fry the fish head in the pan.

3. Pour the cooking wine on the fish head, and the fishy smell will evaporate with the wine.

4. Pour in ginger slices, and then pour in water (the amount of water is according to personal preference, I usually fill it with water).

5. Add pepper and white radish slices.

6. After the water is boiled, cover the lid after 5-6 minutes, which can give off some fishy smell.

7, about 20 minutes, the white radish is also transparent, pour in the vermicelli, cook for 2 minutes and turn off the heat.

8. Add pepper, then add salt and sprinkle with coriander.

skill

1, frying fish with pork plate oil can remove the fishy smell very well.

2, the white radish should be cut thicker, not too thin, too thin and tasteless.

3. If you like clear soup, you should keep a small fire so that the boiled soup is transparent. If you like milky white, you need medium heat, so that you can cook the protein.

4, peppers don't have to worry about getting angry, it will lead to fire. It is recommended to have a wood grinding rod. Now it is more fragrant after eating it, because some of the peppers bought are mixed with starch or peppers, which are not very pure and the aroma has evaporated.

The purpose of frying fish with fire is that the skin of fish will shrink quickly after being heated, and it won't stick to the pan, but it will be on fire after frying for a while, otherwise it will be burnt.