Ingredients: chubby fish head, half pancake, 400g scallion, 1 root (only scallion), ginger, 1 block (half the size of an egg), cinnamon, 1 segment (about the thumb length), 2 fragrant leaves, 2 aniseed and 2 pepper, about 20 tablets.

Seasoning: 2 teaspoons of salt (10g), 2 teaspoons of soy sauce (10ml), 3 teaspoons of sugar (10g), 3 teaspoons of vinegar (15ml) and 3 teaspoons of sesame oil1/2ml.

Exercise:

1) Cut the chubby fish head, remove the gills, wash your hair and drain the water. It is best to use a kitchen paper towel to press off the water on the surface to avoid the oil spots bursting when frying the fish head.

2) Cut the scallion and peeled ginger into large pieces with a thickness of about 2mm for later use.

3) Wipe the inner wall of the pot with ginger first, then sit the pot on the fire and heat it with strong fire. After the heat, pour the oil into the pot, and when the oil is 70% hot, put the fish head in.

Change to medium-low heat and fry the fish head on both sides until golden brown. Set aside. Fry one side and turn the other side to prevent the fish head from rotting.

4) When frying fish heads, if you don't use a non-stick pan, there may be some paste at the bottom of the pan. It is recommended that you clean the pot before proceeding to the next step.

5) Pour the base oil into a clean pot and heat it with high fire. When the oil temperature is 40% hot, add cinnamon, fragrant leaves, aniseed and pepper. After smelling the fragrance, add onion and ginger slices and fry until cooked.

When it is fragrant, pour in hot water (the amount of water can be less than 2/3 of the fish head), and add soy sauce, sugar, salt and fried fish head.

6) After the water in the pot is boiled, cover the pot and stew for 15 minutes. Add vinegar and sesame oil before stewing. When eating, cut the pancake into small pieces.

Put it in the soup.