As a fish head fanatic, the two fish head recipes I particularly like to make on weekdays are fish head tofu soup and fish head with chopped pepper.

The preparation of fish head tofu soup is relatively simple. You can buy fish heads from the vegetable market. Generally speaking, they are bighead carp heads, also called fat-headed fish heads. For this kind of fish heads, , is relatively large, and the fish head has more gelatinous tissue, making it very tasty and tasty.

After buying the fish head, you need to cut it in the middle. You can ask the fish stall owner to help you. Then wash the blood inside, and then marinate it with cooking wine. This part is very important, as it can remove the fishy smell. You can also cut a few slices of ginger and pickle them together.

After marinating for a while, heat the pan and add oil, then add the fish head to the pan and fry until both sides turn white, then add water, which will probably submerge the fish head. Then bring to a boil over high heat and then simmer over medium heat. At this time, you can see that the fish soup gradually turns milky white, which proves that the fish soup you made is more than half successful.

Then cut the tofu into small pieces, put it in the fish soup and continue cooking. The umami flavor of the fish will permeate into the inside of the tofu through the soup, giving the tofu a fragrance of fish. This is a kind of soup that I like to drink very much.

Another way to make it is to chop the fish head with pepper.

The way to make pepper fish head is to wash the fish head first, chop it into two halves, then place it on a plate and steam it in a steamer. The steamed fish head will be distributed. A burst of fragrance comes out.

Then start to heat the pan and make chopped peppers. Chop the red and yellow pickled peppers, then fry them in the pan, pour them with the hot oil on the fish head, and chop them together. The pepper fish head is ready.