Ingredients? Fresh fish head, onion, ginger, garlic powder, salt, sugar, soy sauce, soy sauce, rice wine, white pepper, heat over medium heat, add 70% oil to the heat, add the fish head, fry for one minute to make sure it is not burnt, add the ginger slices and fry for another five minutes.

Left and right, keep it from burning, then turn over and continue. Heat the pot thoroughly and smoke. Add oil until 6 is cooked and add the fish head. After putting it in the pot, adjust the heat slightly to maintain the temperature. Fry both sides for about 5 minutes each. Pour in warm water.

Fish head, ginger, green onions, open the lid and simmer over high heat for half an hour, then reduce the heat to medium and low, add rice wine, salt, sugar and light soy sauce. Cover and simmer for an hour and a half. Stir garlic paste in hot oil until golden brown. Pour into the fish soup and add a few drops.

Dark soy sauce, continue to cook over medium heat for half an hour, add vermicelli and cook for 10-15 minutes according to taste preference, then serve. Don’t forget to pick up the onion knots and sprinkle with chopped green onion and white pepper. Tips: Use ginger in the pan before frying the fish.

Wipe the bottom once and pour in a little oil so that the fish will not stick to the bottom easily.

Don't rush to flip it over when frying. When one side is golden brown, flip it over and fry the other side.

(If you are afraid of the fishy smell, add a tablespoon of cooking wine and a few drops of vinegar after frying, cover the pot for a few seconds and then open the lid to remove the fishy smell.) When adding water, be sure to add enough boiling water at one time.

The heat must be high so that the soup will be thick and white.