Fat head (silver carp) fish head 1 one (net weight: about 1000g) red pepper 250g garlic 2 teaspoons (10g) dry starch 1 spoon (15g) dry red pepper 20 Sydney. Teaspoon (5ml), 2 teaspoons of salt (10g), white sugar 1 tablespoon (15g), chicken essence 1/2 teaspoons (3g), 2 bowls of oil (500ml, 25ml actually consumed).

method of work

Wash the fish head and chop it into palatable small pieces. After absorbing the surface moisture with a kitchen paper towel, put it in a container, add dry starch and grab it evenly. Clean fresh red pepper with pedicels removed, chop into small pieces, and cut dry red pepper into several sections. Peel and core Sydney, chop it into small pieces and drain. Mix garlic, red pepper, Sydney, dried red pepper, fish sauce, rose wine, salt, white sugar and chicken essence. When the oil in the frying pan is heated to 80%, put the fish head pieces. When frying in medium heat until golden and dry, remove and drain the oil. In addition, take a clean wok, heat 2 teaspoons (10ml) of oil on high fire, stir-fry the mixed pepper and Sydney and other seasonings. Then add the fish head pieces and stir-fry for about 3 minutes, when all the ingredients are evenly tasted. Tips

Fish heads with fat heads (i.e. silver carp) can be purchased separately in fish stalls to avoid wasting fish flesh. In the process of frying fish heads, we should try our best to avoid them from breaking. You can buy chopped peppers in bottles with better flavor. But at the same time, reduce the use of salt in dishes. Fish sauce and rose wine can be bought in the condiment section of large vegetable markets. It can also be replaced by osmanthus wine or white wine.