Materials: grass carp (big fish) head 1 piece, Pleurotus ostreatus 20g, Ligusticum chuanxiong 6g, Radix Angelicae Dahuricae 10g, Rhizoma Gastrodiae 10g, 2 slices of ginger and 4g of salt.

Exercise:

1, some grass carp heads, garlic leaves, Pleurotus ostreatus, ginger onion, pepper, cooking wine, boiled water and meat oil;

2. Put the meat oil in the pan, add a small amount of shredded ginger, add the head of bighead carp after the oil is hot, and fry it with slow fire;

3. After one side of the fish head is slightly yellow, turn the fish head over, add a little meat oil, fry with slow fire, add cooking wine until the other side of the fish head is slightly yellow, and then add a proper amount of boiling water to make soup;

4. Boil the soup with high fire first, then switch to low fire, simmer the soup slowly until the soup is pink and white, and then add some pepper;

5. Take it out and add garlic leaves and onions.