2. Sugarcane juice hangover method: those who are drunk and conscious can chew sugarcane by themselves, and in severe cases, they can squeeze out sugarcane juice to drink and sober up.
3. Preserved eggs to sober up: When drunk, take 1-2 preserved eggs, take them with vinegar and sober up.
4. Cabbage hangover method: cut the Chinese cabbage heart into filaments, add sugar and vinegar and mix well. When cold dishes are served on the table, they have a certain effect on eliminating alcohol break.
5. Raw pears to sober up: eat a few pears or peel and slice pears, soak them in cold boiled water for 10 minutes, eat pears and drink water to sober up.
6. Rice soup sobering up method: drunken people can take thick rice soup, which contains polysaccharide and B vitamins and has the effect of detoxification and sobering up. Adding sugar to drink, the curative effect is better.
1. Boil the pot with clear water, add the washed fish head, half the onion (knotted) and half the ginger (sliced) and cook for about 10 minute. Take out the fish head and remove all the fish skulls while they are hot (try to keep the fish intact) for use.
2. Heat the pot, add cooked lard, fry the boneless fish head meat in the pot for a while, then add cooking wine, refined salt, fresh soup and half a slice of ginger (cut into powder) and simmer for 10 minute, then take out the fish head meat with a colander and put it in a soup bowl.
3. Put the pre-cut shredded tofu, shredded mustard tuber, shredded winter bamboo shoots and shredded mushroom into the original soup to boil, add seasoning, thicken with wet starch, then pour in the broken egg liquid, add red oil, sesame oil and balsamic vinegar, push it evenly, pour it into the fish head soup bowl, and sprinkle with half pepper and onion (cut into powder).
Production key
1. When cooking fish heads, don't cook them too hard or too badly, or they will be easily broken and incomplete when boned.
2. Be careful when removing bones, and move lightly.
3. When frying fish heads, you must first heat the pan thoroughly and fry the pan thoroughly with oil, so that the fried fish heads will not stick to the pan easily.