There are 3 silver carp heads (about 1000g) and agastache rugosa 100g. 10g ginger slices, 20g onion, 15g cooking wine, 12g salt, 20g watercress, 50g salad oil, 8g ginger rice, 8g garlic rice, 6g chicken essence, 3g sugar, 5g wet starch, 10g chicken oil and 65433 fresh soup.

Making:

1. Wash Pogostemon cablin and chop the leaves into fine powder.

2. Cut the fish head in half, wash it, season with ginger, onion, salt and cooking wine, and marinate for 20 minutes.

3. Put the head of pickled fish in a dish, pour chicken oil on it, steam in a cage for 8 minutes, and take it out.

4. Add salad oil into the pot, add watercress, ginger rice and garlic rice and stir-fry until 70% heat, then add fresh soup, chicken essence and white sugar to boil, add wet starch to thicken, add Pogostemon powder, mix well and pour on the fish head.