No need to go anywhere to learn, you can do it at home.

Main ingredient

Chub head? (appropriate amount) white skin cake yellow sauce soybean paste soy sauce soy sauce soy sauce octagonal onion ginger garlic cloves coriander ? Pork

Kitchenware ? Wok

Methods

1. Chop the fish head in the center and wash and put it on a plate for use.

2. Pork sliced, onion, ginger and garlic peeled and slightly patted; red pepper, cilantro, small onion cut into sections to be used.

3. 3 spoons of yellow sauce, 1 spoon of bean paste, add a little water and stir well.

4. pan on the fire into the pork sautéed oil, burst incense onion, ginger, garlic, star anise.

5. Pour in the appropriate amount of stock, high heat and cook until boiling.

6. Put in the processed fish head, skim off the foam.

7. Season with sauce, soy sauce, soy sauce to low heat, cover and simmer for 20 minutes.

8. Add the right amount of salt and continue to simmer for 10-15 minutes over low heat.

9. Turn to high heat to collect juice.

10. White crust cake into the pan fried until slightly crispy, cut into pieces.

11. Fish head into the plate, code into the cake pieces, green onion, cilantro section, pour fish soup can be served to enjoy.

Tips:

1, add pork (pork) can remove the earthy flavor of freshwater fish, increase the flavor of fish, and not greasy.

2, the fish head must be cleaned before making, especially the gills, the fish fishy flavor all there.

3, if you are making soup, use high heat to cook for 15 minutes, the soup will become thick white and attractive.