Three chub fish heads (about 1000 grams), 100 grams of Huo Xiang. 10 grams of ginger, 20 grams of green onion, 15 grams of cooking wine, 12 grams of salt, 20 grams of bean curd, 50 grams of salad oil, 8 grams of ginger rice, 8 grams of garlic rice, 6 grams of chicken essence, 3 grams of sugar, 5 grams of wet starch, 10 grams of chicken oil, and 100 grams of fresh soup.

Making:

1, Huo Xiang wash, chop the leaves into fine powder.

2, fish head cut in half, cleaned with ginger, green onion, salt, cooking wine code flavor, marinate for 20 minutes standby.

3, the marinated fish head into a plate drizzled with chicken oil on the cage on high heat steaming for 8 minutes after taking out.

4, the pan into the salad oil, burned to seventy percent of the heat into the beans, ginger rice, garlic rice stir-fry aroma over low heat, and then add fresh broth, chicken essence, sugar, boil over high heat into the wet starch thickening, put into the end of the Huo Xiang mix evenly dripped in the head of the fish that is complete.