1. Fry both sides of the fish head with a little oil until golden brown, and then pour in boiling water.

2. Boil the peanuts and jujubes soaked in advance in a pot.

3. After the water is boiled, skim off the floating foam, and then pour the materials into the casserole.

4. Cook with slow fire 1 hour, add a few drops of Shao wine soaked in yuba in advance, and continue to cook 1 hour.

5. Finally, add salt to taste, adjust the taste and put it into a cabbage.

6. Turn off the fire and serve with the casserole.