pork belly

80 grams

Home-cooked pancakes

500 grams

condiments

Welsh onion

Proper amount

energy

Proper amount

garlic

Proper amount

pepper

Proper amount

Thick bean paste

2 tablespoons

Sichuan pepper

1 spoon

Eight angles

2 capsules

Cooking wine

Proper amount

pepper

Proper amount

salt

Proper amount

sugar

Proper amount

soybean

Proper amount

chicken essence

Proper amount

vinegar

Proper amount

coriander

Proper amount

step

1. Wash the fish head, divide it into two connected pieces from the lower jaw, add a little onion ginger, cooking wine and pepper and marinate for 20 minutes; Slice pork belly; Pixian bean paste

2. Heat the wok, add a little oil, and fry the fish head on both sides.

3. Add oil to the wok and fry the pork belly slices until they change color.

4. Add onion, ginger, garlic and dried Chili, stir-fry together and set aside.

5. Add Pixian bean paste and stir-fry until fragrant.

6. Stir-fry the red oil and add enough water or broth.

7. Add the fried fish head and bring to a boil. Add cooking wine and a little sugar to taste.

8. After the soup turns white, simmer for about 20 minutes, add chicken essence, then put the pan on the plate and sprinkle with parsley.

9. Cut the home-cooked cake into blocks, which can be wrapped around the plate or served separately.