raw materials

fresh head of chubby fish (more than 2 kg), fish (fish fillets) and tomatoes.

chafing dish ingredients

aniseed, fragrant leaves, pepper, dried pepper, ginger slices, shallots and garlic cloves.

1. deal with the fish first. Wash the killed fish. When washing fish, remember to rub the black membrane on the abdominal wall, cut off the fins, cut off the fish head and cut the fish head into two pieces.

2. Cut the fish body into three sections close to the fish bone, press the fish section with your hand, and push it close to the upper edge of the fish spine with the other hand, feel the position of the fish bone, adjust the direction of the knife in time, and cut each section into two sides.

3. Put the fish pieces horizontally with the fish skin facing up and the fish skin facing down, and slice them one by one with a knife along the direction from the fish tail to the fish head, each piece is about 5-7mm thick. Otherwise, the cooked fish fillets will be broken!

4. Put the fish into the basin, add appropriate amount of salt, mix well and let it stand for a few minutes.

5. Slice tomatoes, ginger and garlic, and onion.

7. Heat the wok, add cooking oil, and when the oil is 6% hot, add pepper and saute until fragrant, then add fragrant leaves, dried peppers, ginger, onion and saute until fragrant.

8. Pour boiled water into fish head, fish fillets and tomatoes, cook for a few minutes with strong fire, season, and finally sprinkle garlic leaves and coriander to finish the spicy fish head hot pot.