Fresh fish head onion ginger garlic skin salt sugar soy sauce yellow wine white pepper

Heat on medium heat. After 70% heat, put the oil in the fish head, fry for one minute, then add the ginger slices and fry for about five minutes. Don't burn them, then turn over and continue. The pan is completely heated to smoke. Cook the fish head until it is half cooked, then put in oil, then adjust the heat slightly to keep the temperature, and fry on both sides for about five minutes.

Put fish head ginger and scallion in warm water, open the lid and cook for half an hour, then add yellow wine to low heat, cover with salt and sugar soy sauce and cook for one and a half hours.

Stir-fry garlic paste in hot oil until golden brown, pour it into fish soup, add a few drops of soy sauce, continue to cook for half an hour on medium heat, add vermicelli, and cook for 10- 15 minutes according to your taste. Don't forget to pick up the onion knot and sprinkle with chopped green onion and white pepper.

skill

Wipe the bottom of the pot with ginger and pour some oil before frying the fish, so that the fish will not touch the bottom easily.

Don't turn it over in a hurry when frying. Turn one side golden and fry the other side. If you are afraid of fishy smell, add a spoonful of cooking wine and a few drops of vinegar after frying, cover it for a few seconds and then open it to remove fishy smell. )

When adding water, be sure to add enough boiling water at a time. The soup must be heated before it turns white and thickens.