Materials fish head 1 (about 1100 grams) radish 6 (about 700 grams) 2 spoons of cooking wine 3 spoons of soy sauce Ginger 5 slices of scallions 6 Salt moderate garlic 5 cloves Chicken essence moderate amount of dry chili pepper moderate pepper moderate

Fish head stewed radish

materials (fish head washed and cut in half, radish washed and sliced)

Pot add the oil, high heat hot (a little more oil than usual frying)

Fry the fish on both sides until golden, frying fish three steps of fire: the first large fire hot oil; oil hot, then turn to a low fire, into the fish; oil does not splash when the turn to medium fire to continue to fry until golden

Fish frying, add ginger with the oil in the pot of incense, add wine

continue to add dry chili peppers, garlic cloves stir-fried aroma, add boiled water (be sure to add boiled water, this is to ensure that the fish soup is an important step) fish soup white an important step)

boiling water continue to add to not more than 4/3 position of the head of the fish, high heat, simmering head of the fish, add onion knots, peppercorns; continue to simmer

toward the pot of broth to only half of the head of the fish, add slices of white carrots, cover the lid of the pot, continue to cook on high heat

cooked to the broth to close dry and thick (as shown in the picture), add soy sauce, chili pepper, before leaving the pot, add chicken essence, sprinkle of pepper, and then add a small amount of chicken sauce. Before leaving the pot, add chicken essence, sprinkle chopped green onion to enhance the aroma

Fragrant fish head stewed radish, poured into the electric hot pot, gurgling all the time bubbling hot, and even the soup can be eaten a bowl of rice