Silver carp head 1 onion, ginger and garlic

20 Zanthoxylum bungeanum seeds and 2 aniseed seeds.

Pepper 1 soybean sauce a spoonful.

Most of the dried yellow sauce was spoonful of bean paste before.

Cooking wine, two spoonfuls of white pepper

Two crystal sugar

Steps of making cakes with home-cooked fish heads

1.? Buy a lively big silver carp, cut it off in front of the fish dorsal fin, wash it carefully, and remove the gills and teeth. It will be easier to cut the fish head and cut the fish head from the fish brain.

2.? Fine salt, ginger, cooking wine, pickled into flavor. There is less salt, and this dish is only salted this time.

3.? Cut ginger and garlic into pieces. More garlic, stewed after oil, garlic will be soft and sweet.

4.? The taste of fish head cake depends not only on the fresh flavor of fish head, but also on sauce. I like three-in-one sauce, which has a richer taste. Soybean sauce, a spoonful.

5.? Half a spoonful of bean paste, be sure to chop it up.

6.? Dry yellow sauce, half a spoonful. This humble dried yellow sauce is an absolute artifact. Without it, Zhajiang Noodles will be happy.

7.? Melt with cooking wine and mix well with the three sauces. It's all salty, so you don't need to put any more salt.

8.? Cold pot cold oil, pepper aniseed slow fire fried incense. The aniseed is picked up in oil for later use, and the pepper is fried to taste and then removed.

9.? Fried garlic. There should be onions here, but not at home.

10.? More than half of the sauce is fried in the oil pan. Keep the fire small.

1 1.? Fry the fish head and fry it slowly.

12.? Pour boiling water, put two crystal sugar, and reconcile the taste of various seasonings.

13.? Press a clean plate to ensure that the fish head is pressed in the soup. Let's stew on medium heat, starting in half an hour.

14.? Collect the juice and take it out of the pot.