The fish head itself is already very delicious. With the addition of beer, the umami taste of the fish head is once again enhanced, the odor and fishy smell are removed, and the icing on the cake is added to the whole dish.

The perfect combination of beer and fish head makes the whole dish taste tender and extremely delicious. In addition to its unforgettable taste, its rich nutritional value has also won it the favor of many people.

How to make beer-braised fish head:

First chop the fish head into small pieces, dice the onion, mince the garlic and ginger, and shred the red pepper and scallion leaves. Pickled fish head. Sprinkle 1 gram of salt, 20 grams of light soy sauce, 5 grams of dark soy sauce, 15 grams of cooking wine, 2 grams of pepper, and minced ginger and garlic on the fish head, then stir evenly and marinate for 20 minute.

Pour an appropriate amount of cooking oil into the pot. When the oil is hot, add the chopped onions into the pot and saute until fragrant. Place the previously marinated fish heads on top, then pour in the marinated meat sauce, pour half a bottle of beer along the edge of the pot, cover the pot, and simmer over low heat for 20 minutes.

After simmering for 20 minutes, take it out of the pot and pour 10 grams of steamed fish soy sauce, sliced ??red peppers and green onions into the plate.

How to make cured fish:

Wash the middle part of the fish, remove the black film, and drain the water. Cut into thick sections, cut according to the amount used per meal, and after drying, it will fit into one piece per meal.

Put salt and pepper powder in the pot and stir-fry over low heat. You can also grind it with spices such as peppercorns, star anise, cinnamon, etc. to make it more fragrant. Fry until fragrant and turn off the heat. Put the fish segments into the pot and rub salt and pepper on every part, kneading them with your hands as you rub them, so that they can be evenly coated and taste more fragrant.

Put the processed fish segments into a plastic bag, seal it, and marinate it for two or three days. Turn it over every day to make the fish taste more evenly. You can use a jar or glass container. I just use a plastic bag, which is easy to flip.

After marinating, cut a small opening at one end with a knife, tie it with a rope, hang it on the balcony to dry in the sun for a day or two, then move it to a cool and ventilated place to dry for about a week before you can eat it.