Fish head has always been a favorite food for people. Old people say that eating fish head regularly can make people smarter. In fact, I don’t know whether it is smart or not, but it is true that it tastes delicious.

Prepare the required ingredients: one fathead fish, sliced ??green onion, sliced ??ginger, appropriate amount of garlic cloves, 3 star anise, 3 bay leaves, 5 dried chili peppers, a can of beer, 4 tablespoons of soybean paste, and cooking oil , cooking wine, dark soy sauce, light soy sauce, sugar.

Step 1: If you buy fat-headed fish at the market, the stall owner will help with the processing, cleaning the fish scales and cutting the fish head into pieces, so you can save a lot of worry when you come back and process it yourself.

Step 2: Everyone thinks that making fat-headed fish is troublesome, mainly because the fish head is too big and the size of the wok at home is limited. Generally, it is no problem to use a wok with a diameter of 30-32 cm to stew fish weighing less than 4 pounds.

Step 3: I think cutting the fish head lengthwise is easier to process than cutting it horizontally, so that the fish head will not be too bulging. The two pieces of fish head can be laid flat in the pot, and there is no need to add too much soup. It doesn’t take too long to stew the fish.

Step 4: When frying the fish head, you don’t need to put too much cooking oil in order to ensure that the fish skin is intact. Just add an appropriate amount of oil and heat it, and fry the fish head into a more fixed shape.

Step 5: Cut an appropriate amount of green onions, ginger slices, and garlic cloves. Prepare 4-5 dried chili peppers, some star anise and bay leaves. After sauteing, add a tablespoon of cooking wine and then add the fried fish head.

Step 6: If you want to stew fat-headed fish with a mellow soup and tender fish meat, adding a can of beer and a few tablespoons of soybean paste is the key. For longer stews, adding beer can not only remove the fishy smell but also increase the fishiness. It is fresh and allows the unique hop aroma to be integrated into the soup.

The addition of soybean paste can give the soup a thicker texture and richer taste. This kind of soup will make the cakes delicious.

Step 7: Then pour a small spoonful of dark soy sauce for coloring, an appropriate amount of light soy sauce for seasoning, and then pour in warm water to cover the ingredients. I did not add salt here, soybean paste is relatively salty, and I added dark soy sauce and light soy sauce. After boiling on high heat, turn to low heat, cover and simmer for about 40 minutes.

After simmering for 40 minutes, more than 1/3 of the soup will remain, so you can turn off the heat. After all, the fish is delicious when soaked in the soup. This delicious stewed fish head is ready. It is really delicious to eat. It tastes very fresh, is nutritious, and is easy to make. Friends who like it should try it now.

I don’t know how everyone feels about fish head soup, but I still like it. Sometimes I stew it at home. I remember that when I stewed it for the first time, I was very familiar with the preparation method. Not very understanding. The fish soup that comes out of the stew has a very strong fishy smell and tastes very bad. But with a few tricks, you won't be afraid that the stew will taste bad.