How to scald winter bamboo shoots and fish head

1 fresh silver carp head (600g), 75g of water-blanketed winter bamboo shoots, 1 teaspoon of rice wine (5ml), 1 teaspoon of vinegar (5 ml), 2 slices of ginger, 2 segments of green onions, 1/2 teaspoon of sugar (3 grams), 1 teaspoon of pepper (5 grams), a little coriander, 500 ml of stock or water, 1 tablespoon of oil (15 ml)

Method:

1. Wash the fish head, split it in the middle, then chop it into several large pieces, and use a kitchen towel to remove the water.

2. Wash and slice the bamboo shoots and ginger.

3. Heat a wok over high heat, add oil and fry the fish head pieces in the pan for 3 minutes. After the surface is slightly browned, add soup (or water) and bring to a boil over high heat.

4. After the water boils, add vinegar and rice wine. After boiling, add green onion slices, ginger slices and bamboo shoot slices, cover the pot and simmer for 20 minutes.

5. When the soup becomes milky white, add salt and sugar, add white pepper and coriander segments.