This dish is fresh, tender, fat, fragrant, light and delicious. Rich in high-quality protein, fat, calcium, phosphorus, iron and zinc, it is a good tonic for pregnant women.

material

Ingredients: 1 grass carp head, 50g water-borne fungus, 50g rape, 100g wax gourd, 100g cooked lard, salt, monosodium glutamate, sugar, pepper, cooking wine, onion, ginger slices and peanut oil.

working methods

1. Scrape the fish head, remove the gills, wash it, cut two sides of the neck meat, put it in a basin, and smear it with salt.

2. Slice the wax gourd, slice the rape and wash the fungus.

3. When the wok is on fire, pour a little oil into the wok, add 100g lard, put the fish head along the edge of the wok, fry until both sides are yellow, bring the cooking wine to a boil, cover the lid for a little stew, add sugar, salt, onion, ginger slices and water, bring it to a boil with high fire, cover the lid, and simmer for 20 minutes with low fire until the fish eyes are raised and the fish skin is wrinkled.