Ingredients: bear fish head, tofu, Chinese cabbage, green onion, pickled ginger, ginger, garlic, millet, green pepper, dried pepper, bean paste, small hot pot bottom material.
Prepare:
1. Wash the fish head (carefully remove the black fish film and gills to avoid fishy smell), drain the water, add a spoonful of pepper, a spoonful of salt and a little high-alcohol liquor, knead and marinate for 20 minutes.
2. Ginger and garlic are spicy, pickled peppers, ginger, green onions and green peppers are diced, and tofu is diced for use.
Exercise:
1. Heat oil in a pan, add pickled pepper, ginger, garlic and ginger, two spoonfuls of bean paste and small pieces of chafing dish bottom material, stir-fry red oil, and add 800g purified water to boil.
2. Cook the tofu for one minute, add the fish head, continue to cook for three minutes, and then add the cabbage and seasoning.
3. Boil the oil, smoke, add green peppers and dried peppers, and immediately pour the oil into the cooked fish head soup noodles.