Home cooking method of fish head bubble cake is as follows:

Main ingredients: chub fish head, handmade cake.

Accessories: green onion, ginger, garlic, dried chili peppers, salt, peppercorns, star anise, soybean paste, panko, soy sauce, vinegar, cooking wine, dark soy sauce, sugar, pepper, coriander.

1, 650g or so of chub head, cut in half, the middle does not cut the section, wash off the head of the mucus, tear off the black fascia, with salt, pepper, green onions, ginger, cooking wine marinade for more than 30 minutes.

2. Slice the scallions into pieces, cut the ginger and garlic into large pieces, and prepare about 50g of pancetta.

3, the pan to the bottom of the oil, add the pork sautéed fat, this step will make the whole dish flavor increase. Pour in green onions, ginger, dried chili peppers, peppercorns, star anise, a spoonful of soybean paste stir fry flavor.

4, the marinated fish head buckle in the fried head, add two spoons of soy sauce, two spoons of vinegar, two spoons of cooking wine, a spoonful of dark soy sauce, a spoonful of sugar, a spoonful of pepper, pour the water and fish head flush, high heat for 5 minutes, then simmer on a low heat for 15 minutes.

5, simmering fish, put the hand pancake in the pan frying both sides of the golden brown slightly charred, fried and cut into small pieces.

6, fish head stewed for 20 minutes, retaining the soup, do not need to collect dry, the soup should be reserved for soaking the cake with, hot pot of boiling oil burst fragrant dried chili, dripping on the fish head, the fried cake spread around the fish head.

7, plus parsley segment garnish, on the table.