Ingredients: fish head

Accessories: onion, ginger and pepper.

Seasoning: salt, monosodium glutamate, white vinegar, cooking wine, soy sauce and pepper.

Cooking method:

1. Cut the fish head from the middle and put it into a plate, pour a little white vinegar, soak for 2 minutes and then wash it for later use;

2. Sprinkle a layer of salt on the washed fish head, add ginger slices, steam in a pot for 10 minutes, take out the steamed fish, take out the ginger slices and soup, pour in soy sauce, cooking wine, shredded onion and ginger, and shredded red pepper, and pour them on the fish head after frying in oil.

Features: Full of umami flavor, tender, smooth and refreshing.

Boiled fish practice:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.

It's simple. I made it at home. It tastes very fresh. Personally, I prefer to eat fish, so I will give you all the cooking methods of fish!