Preparation materials: grass carp head 500g, pickled bamboo shoots 150g, appropriate amount of oil, salt, chives, ginger, cooking wine and pepper.

1. Heat the oil in the pan, put the oil in the fish head and heat it, and fry on both sides.

2. Stir-fry onions, ginger and garlic.

3. stir-fry sour bamboo shoots.

4. Add a little cooking wine to stink.

5. Add appropriate amount of boiling water, cover and cook for 10 minute, and then turn to low heat for 20 minutes.

6, sour bamboo shoots are salty, add appropriate amount of salt to taste.

7. Add some pepper.

8. Add chopped green onion and bring to a boil.

9, out of the pot.