Ingredients: bighead carp, green pepper, red pepper, garlic, ginger, vegetable oil, salt, soy sauce, cooking wine, white vinegar, perilla, celery leaves and chives.

Practice steps:

Step 1, rich in collagen, nutritious and delicious.

Step 2: Prepare the ingredients and marinate the fish head evenly with salt for 10 minutes.

Step 3: Heat the oil to 60% heat in a hot pot, and then put the fish head into the pot.

Step 4, fry both sides until golden brown, add a spoonful of cooking wine and a little white vinegar, cover and stew for a few seconds to remove the fish? 9? 6 fishy smell.

Step five, add boiling water. You can put more soup if you like it. Put the water away at one time, don't add water, it will affect the taste of fish soup. Cook until the soup is thick and milky white.

Step 6, add green pepper, garlic and shredded ginger, add green pepper and cook for 2-3 minutes, otherwise the pepper will turn yellow and taste bad, and the color will not look good.

Step 7: Add salt, soy sauce and soy sauce.

Step 8: Sprinkle perilla, leek and celery leaves.

Step 9: Delicious.

Tips:

1. Drain the fish head with kitchen paper before frying. 2. Wipe the hot pot with ginger, and then pour the oil to prevent the pot from sticking. Don't turn over when frying fish, turn over and fry once and the other side is golden. 4. When you add water, you must add enough boiling water at one time and cook it on high fire, so that the fish soup will be thick and white when it is cooked. I'm afraid that after frying the fish head, I'll drop a proper amount of white vinegar and a spoonful of cooking wine, cover the lid, simmer for a few seconds, and then let go of cooking. 6. The ingredients should be complete, and the green peppers should be long, sharp, fragrant and spicy.