500g of chub head, 25g of ham, 10g of pea shoots, 1 scallion, 1 small piece of ginger, 30g of cooking oil, 3 tsp of chicken fat, 1 tbsp of cooking wine, 1 tsp of salt, 0.5 tsp of monosodium glutamate (MSG)

How to do it

1.1.clean the chub head by digging out its gills, split it into two pieces with a knife, scalded them in boiling water, and then removed them from the water; slice the ham, wash the pea shoots; cut the scallions into pieces; wash and then cut them; wash and then cut the ginger and then beat them loose. Wash and cut sections; ginger wash and pat loose;

2. pot of oil, hot, into the chub head fried to yellow on both sides, add wine, shallots, ginger, water, large fire after boiling, cover and cook for another 10 minutes, burned to the head of the fish is crispy, broth milky white when the head of the fish fish into the bowl of soup, put on the pea shoots;

3. the soup in the original pot to boil, fish out the scallion and ginger, add monosodium glutamate and refined salt, pour into the bowl of soup. Fine salt, pour into the soup bowl, put on the ham slices, drizzle with chicken oil can be.