Half a big head of fish, 1 white radish, 1 handful of green bean vermicelli, white pepper, coriander, cooking wine, lard (can be used with or without)

Practice

1, choose the head of bighead fish (also known as bighead carp head, the individual is relatively large, a head of fish is as big as the pot)

2, the pot is hot, put the lard or ordinary cooking oil, wait for the oil to heat up. When the oil is hot, put the fish head into the pan and fry it over high heat.

3, pour the cooking wine on the fish head, the fishy smell evaporates with the wine.

4, pour ginger, then pour water (the amount of water according to personal preference, I usually fill up the water)

5, add pepper, add the white radish cut into strips.

6, wait for the water to boil, 5-6 minutes later, and then cover the pot, so that can emit off, some fishy gas.

7, about 20 minutes or so, white radish is also transparent, pour into the fans, cook for 2 minutes off the fire.

8, once again add pepper, then add salt, sprinkle parsley segments can be.