Remove gill from fish head, wash and drain water, add salt, cook wine and marinate with shredded ginger for about 30 minutes.

Wipe the pan with ginger and fry the fish head until both sides are slightly yellow.

Saute Jiang Mo with the bottom oil in the pan, add the fried fish head, add the minced red pepper, add soy sauce, soy sauce, cooking wine, sugar and pepper.

Add clean water, bring to a boil, and turn to low heat 10 minutes or so.

Stir in oyster sauce, collect juice over high fire and sprinkle with chopped green onion.

When frying fish heads, fry them until they are slightly yellow on both sides as much as possible. If you are not afraid of wasting oil, pat the salted fish head with a thin layer of dry starch and fry it in the pan until the surface is golden, which is better.

No matter in the process of frying or boiling, try to turn the pot as little as possible, turn it to the other side when it is cooked, and just shake the pot from time to time in the middle.

Black herring is mainly produced in the Yangtze River basin, but it can also be cultured artificially. However, due to the limitation of fish food sources, it is rarely raised in the north. Black herring is produced in all seasons, but the most in autumn has the best quality.

Black fish is thick and tender, delicious, rich in fat, with large thorns but few, and it is the top grade of freshwater fish.

Black fish is tender and delicious, and its protein content exceeds that of chicken, so it is the top grade of freshwater fish. Fresh sales are the main products, and smoked products, bad products, canned herring soaked in oil and fried herring in tomato sauce are also very popular. Black herring is an important economic fish in China because of its large size and rapid growth. The meat is tender and delicious, especially in winter.

Black fish is sweet, flat and non-toxic, and has the effects of eliminating dampness, neutralizing the middle energizer, stopping malaria, nourishing the liver, improving eyesight and nourishing the stomach. Indications: beriberi with damp arthralgia, boredom, malaria, bloody stranguria, etc. Its bile taste is bitter, cold and toxic, and it can clear away heat, diminish inflammation, improve eyesight and relieve nebula. It can be used externally to treat red eyes, swelling and pain, conjunctivitis, dysphoria, sudden deafness, malignant sores and alopecia. Oral administration can cure tonsillitis.

Because bile is toxic, it is not appropriate to take it indiscriminately. Excessive swallowing of herring bile will lead to poisoning. After half an hour, people who are mild will have nausea, vomiting, abdominal pain and watery stool. In severe cases, coma, oliguria, anuria, blurred vision and yellow sclera stain after diarrhea, followed by commotion, convulsion, clenched teeth, rigidity of limbs, foaming at the mouth, upward movement of eyes and deep breathing. If treatment is not timely, it will lead to death.

Black herring is suitable for people suffering from various diseases such as edema, hepatitis, nephritis, beriberi, weakness of spleen and stomach, deficiency of qi and blood, malnutrition, hyperlipidemia, hypercholesterolemia and arteriosclerosis.

Black herring is sweet and tonic, but it is not suitable for people suffering from cancer, lupus erythematosus, lymphoid tuberculosis, bronchial asthma, carbuncle, furuncle, skin eczema, scabies and itching.