Wash the fish head and cut it in half. Add ginger slices, cooking wine, soy sauce, salt and pepper for pickling (preferably 1 hour or more) to remove the fishy smell.

Step 2

Prepare side dishes: peel the garlic and cut the potatoes into pieces (the side dishes can be potatoes, onions or celery, according to your own taste. Personally, I feel that it is better with onions, because it was not available at that time, so I used potatoes instead).

Step 3

Before cooking, dilute the starch with water, then add the egg white and spread it evenly on the fish head.

Step 4

Heat the oil to 60% or 70% heat, carefully put the fish head into the hot oil, pay attention to the oil temperature is not too high, fry for 2 to 3 minutes, then pick it up and put it on a plate for later use.

Step 5

Fry potatoes in the hot oil after frying fish, and put them in a stew pot to lay the bottom with garlic (or you can lay the bottom directly without frying). PS: The pot for stewing fish can be a casserole or an ordinary ear pot.

Step 6

Put the fish head in, add some scallions (preferably green onions), pour some soy sauce for coloring, and pour in the used oil for frying fish to avoid the bottom of the pot being too dry. Cover the pot and stew for 15-20 minutes.