2, preparation: fish head scaling, gill cleaning, from the fish brain at the knife cut into two halves, drain the water with the old soy sauce and marinate for about 15 minutes.
3, the iron frying pan is hot, put the lard melted, burned to seventy percent of the heat under the fish head on both sides of the frying until slightly yellow.
4, pour the appropriate amount of water in the pot, add wine, salt, ginger, soy sauce, large fire boil with a small fire simmer until the soup thick.
5, put sugar to refresh the flavor, large fire juice can be out of the pot on the plate.