Ingredients: 500g dragon head fish; Accessories: appropriate amount of pepper, ginger, garlic, onion, salt, cooking wine, boiling water 1, removing head, tail and viscera. Cut into sections. Wash pepper, ginger and garlic for later use. 2. Hot pot. Pour in a little oil, add ginger, pepper and garlic and saute until fragrant. 3. pour in the washed and cut water, sprinkle with a little salt and chicken essence, and stir-fry slightly. 4. Pour in cooking wine and soy sauce, stir fry slightly, sprinkle with some water and cover the pot. 5. Sprinkle chopped green onion when collecting juice quickly, turn off the fire and simmer for a while. Tips When the dragon head fish is tender than tofu, you must be careful. Don't stir fry, push slowly. In order to keep the meat tender, it is not advisable to cook it for too long.