materials

half a big fish head, 1 white radish, 1 handful of mung bean vermicelli, white pepper, coriander, cooking wine, and pork suet (optional)

1. Choose the head of bighead fish (that is, bighead carp, which is as big as a pot)

2.

3. Pour the cooking wine on the fish head, and the fishy smell will evaporate with the wine.

4. Pour in ginger slices, and then pour in water (I usually fill it with water according to my personal preference)

5. Add pepper and sliced white radish.

6. When the water boils, cover the pot after 5-6 minutes, so that some fishy smell can be released.

7. After about 2 minutes, the white radish is transparent. Pour in the vermicelli and cook for 2 minutes. Turn off the heat.

8. Add pepper again, then add salt and sprinkle with parsley.

tips

1. frying fish with pork plate oil can remove the fishy smell very well.

2. The white radish should be cut coarsely, not too fine, because it is too fine and has no taste when cooked.

3. If you like clear soup, keep it on low heat, so that the boiled soup is transparent. If you like milky white, you need a medium fire, so that you can cook protein.

4. Don't worry about getting angry with pepper, it can bring fire back to its original state. It is recommended to have a wood grinding stick and twist it out now, which is more fragrant, because some of the pepper you buy are mixed with starch or pepper, which is not very pure and the aroma is also volatilized.

5. The purpose of frying fish with high fire is that the skin of fish will shrink quickly after being heated, and it will not stick to the pot, but it will be medium-heated after frying for a while, otherwise it will be burnt.