Half a big head fish head, Japanese grilled sauce, fish sauce, salt, 1 green pepper, 1 red pepper, 1 small teaspoon of kouji sauce, oil, sugar, sesame oil, light soy sauce, garlic , pepper, all-purpose fried powder, ginger, green onion, cooking wine

1. Chop the garlic, mince the ginger, cut the green onion into sections, wash the fish head, remove it, add a little light soy sauce, salt, oil, Marinate with cooking wine, mixed garlic and ginger for half an hour.

2. Remove the seeds from green and red peppers, wash them and cut them into pieces. Add a little light soy sauce, 1 teaspoon of koji juice, appropriate amount of sugar, water, cornstarch, and a little sesame oil to half a bowl of grilled juice and mix well. Make into sauce and set aside.

3. Mix an appropriate amount of all-purpose fried powder with a little salt and stir evenly. Coat the fish head evenly with the fried powder and fry until golden brown. Drain and set aside.

4. Saute the garlic and ginger until fragrant, add the two peppers, a little cooking wine and a little salt to the pan and stir-fry for a while. Pour in the fried fish pieces and stir-fry for a while. Pour in the sauce and green onions and stir-fry evenly. Serve until the flavor is absorbed and the juice is reduced.

1 fish head, 1 piece of vermicelli, 3 slices of ginger, 1 head of garlic, 1 egg, 2 mushrooms, 6-8 bean sprouts, 1/2 broccoli, seasoning: 1 tablespoon bean paste, salt and A little each of light soy sauce

(1) Soak the vermicelli and mushrooms until soft and cut into small pieces for later use.

(2) Cut the fish head into two parts, marinate with a little light soy sauce, wine and pepper, dip in eggs and cornstarch, and fry in a wok until golden brown.

(3) Boil the broccoli and scoop it up, then use the soup to cook the bean curd and vermicelli for about one minute.

(4) Return the fish head to the pan and add three tablespoons of water and seasonings and simmer for one minute.

(5) Put the broccoli, vermicelli and bean sprouts into the bottom of the casserole, then add the fish head and simmer over medium heat for two to three minutes.