Raw materials: 350g salted fish head, 0/00g mustard/kloc-,0/0g ginger/kloc-,5g pepper, 0/50g clear water/kloc-. Seasoning: chicken essence 4g, sugar 5g.

working methods

1. Blanch salted fish head and cut into pieces, cut mustard into sections and slice ginger for later use.

2, put the net pot on the fire, add water, adult fish head, ginger slices, pepper granules, simmer for 25 minutes, and then stew for 20 minutes with mustard.