Step 1: When you buy chubby head fish in the market, the stall owner will help you deal with it, clean the scales and chop up the fish head.

Step 2: Everyone thinks it is more troublesome to make fat fish, mainly because the fish head is too big and the size of the wok at home is limited. Generally, it is no problem to stew fat fish within 4 kg in an iron pan with a diameter of 30-32 cm.

Step 3: I think it's better to cut the fish head vertically than horizontally, so that the fish head won't be too bulging. Just lay the two fish heads flat in the pot, and don't put too much soup or stew for too long.

Step 4: Because the integrity of the fish skin is very high, it is not necessary to put too much cooking oil when frying the fish head, just add a proper amount of oil and heat it to fry the fish head into a relatively fixed shape.

Step 5: Cut an appropriate amount of onion, ginger and garlic cloves, and prepare 4-5 dried peppers, star anise and fragrant leaves. After frying, add a tablespoon of cooking wine, and then add the fried fish head.

Step 6: stew the fat fish. You want the soup to be mellow and the fish to be tender and smooth. Adding a can of beer and a few tablespoons of soybean sauce is the key. Adding beer to the stew for a long time can not only remove the fishy smell and increase the freshness, but also make the unique hops aroma into the soup.

The addition of soybean sauce can make the soup rich in flavor, richer in flavor and delicious.

Step 7: Then pour in a teaspoon of soy sauce for color matching and a proper amount of soy sauce for seasoning, and then pour in warm water without ingredients. I didn't put salt here, but soy sauce is salty, so I put soy sauce and soy sauce. After the fire boils, turn to low heat, cover and stew for about 40 minutes. Stew for 40 minutes, and the soup will remain more than 1/3, so you can turn off the heat.