Ingredients

One silver carp head

A small piece of ginger

An appropriate amount of dried chili pepper

Garlic seeds One

An appropriate amount of fresh chili

2-3 parsley roots

An appropriate amount of rapeseed oil

Method/steps

1

Wash the fish head and drain the water. Slice ginger and garlic, chop dried and fresh chili peppers, and cut parsley, and pack separately for later use.

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2

Heat the pot, pour in the rapeseed oil (put a little more), and let the rapeseed oil burn more After some time, put the fish head in.

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3

After putting the fish head in, don’t move it and let it fry in the oil. When one side is golden, Gently turn the fish over and fry the other side.

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4

When the other side of the fish is also fried to golden brown, add ginger, garlic slices and dried chili, and fry briefly After a while, when the fish head begins to burn, pour in cold water. It is better to submerge the fish head in cold water.

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5

Do not cover the pot, let it boil until it boils, add fresh chili pepper, parsley, salt and cooking wine , the amount of chili pepper depends on personal taste.

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6

Cook again until the fish soup is milky white, then remove from the pot. A big bowl of fragrant and delicious fish head soup is ready.

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END

Notes

The amount of chili pepper depends on personal taste.

When cooking fish heads, add cold water, and add enough at one time, do not add water halfway.

When cooking fish heads, I personally think it is better to open the lid and cook.

If you like to eat bean paste or vermicelli, you can add it when the soup just boils