Ingredients: 2 silver carp heads, pickled peppers, cooking wine each 10g, bean paste 25g, salt 2g, soy sauce, chicken essence, aniseed, rice wine 5g, onion, ginger, garlic 20g, chicken soup 20g and salad oil 50g (actual dosage 10g).

Method:

1. Wash the head of silver carp and marinate it with salt, chicken essence, cooking wine and sliced onion and ginger. Fry in a 70% hot oil pan until crisp and golden, then remove the oil control.

2. Leave the bottom oil in the pot, stir-fry onion, ginger, garlic, aniseed, bean paste and pickled pepper, add yellow wine, soy sauce, chicken soup and fried fish head, cook until the soup is almost dry, and pick out onion, ginger and aniseed. Collect the juice with a big fire.