1. Wash the fat fish (not too big) and let it dry for a while. ?

2. Cut the ginger slices and onion segments, and peel the garlic for later use. ?

3. Pour water into the pot (more water will take a long time to burn) and light it. ?

4. Cook the fish, ginger, garlic and a little salt in the pot.

5. After boiling, scoop out the "bubbles" in the pot with a spoon and try to avoid "bubbles". Fish has a boiling taste, which is more fragrant when cooked for a long time in medium fire.

6. It takes about 20-30 minutes to cook. Add a little salt according to your taste. Finally, put the onion, cooking wine and monosodium glutamate into the pot. ?

Other production methods are as follows:

Chop the fish head and cut it in half. ?

2. Separate the two large pieces of fish and steak horizontally with a knife. And cut the fish into pieces of appropriate size. ?

3. Fish head and steak are reserved. Put an egg white in the fish fillet, add a little salt, dried starch, cooking wine and chicken essence, and grab it evenly with your hands. ?

4. Put the prepared salad oil, pepper and dried pepper into the pot and stir-fry slowly on low heat. After discoloration, half of the oil, pepper and pepper are put out for use. ?

5. Turn on the fire, add garlic cloves, stir-fry ginger slices, and pour in fish head steak and stir-fry a few times. Pour in a small bowl of cooking wine, about 5g salt and 750- 1000ml boiling water. ?

6. After the fish head soup is boiled and fragrant, put the fish fillets flat in the boiled soup. ?

7. Fish fillets will cook quickly. Add proper amount of chicken essence, white pepper and salt and pepper powder before cooking. ?

8. Be sure to put the baked bean sprouts and mustard tuber in a big enough pot. Pour the fish fillets and soup into this basin. Finally, pour half a bowl of oil on it. Roasted fat fish 1. Chop red pepper; Wash ginger and onion and shred.