Fish head hot pot originated from the famous Sichuan dish casserole fish head, from which it developed, and it is widely spread in the western region of Sichuan. Chub fish head with a variety of auxiliary materials cooked from the meat tender soup dishes in one, fresh and flavorful, all seasons, the elderly winter consumption is better.

Fish head hot pot practice

Prepare the ingredients, fish head wipe salt marinade for a while, ginger shredded, dried chili pepper cut into sections, green pepper cut into pieces (green pepper depending on the taste of whether to put or not), radish cut into strips.

pot of oil, oil can be a little more, the oil temperature to seventy percent, into the fish head and fish pieces, note: fish head first fried surface. Like in the picture.

Fry the fish head on medium heat until the surface is golden brown, then turn the head over. Keep frying for a little while.

Separate the two sides of the fish head a little bit, leave a space to put in the seasoning, stir fry a little bit or just fry it, and then put in the bean paste to taste, I put in two spoons.

Add pepper

Add balsamic vinegar

Add soy sauce

Add a bowl of water

Spread the radishes in strips on the bottom of the pan. Among them you can also spread your favorite side dishes.

Serve the fish head from the wok into the hot pot. Continue cooking over medium heat.

Finally add a little chicken essence to refresh.

The job is done.

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