2, Accessories: 150g of Northeast Sauce, 50g of green onion, 50g of cooking wine, 25g of soy sauce, 50g of rice vinegar, 20g of rock sugar, 10 peppercorns, 1 daikon, 3g of salt, 50g of ginger, 50g of garlic.

3, the fish head is split in two.

4, soak in water for ten minutes to remove blood.

5, to a bowl of juice, soy sauce, rice vinegar, rock sugar, salt, Northeast sauce, cooking wine, pepper, dashi.

6, frying pan put cooking oil, hot, burst onion ginger garlic, down into the bowl of juice, add boiling water, down into the fish head. Stew for five minutes and then move to the casserole, and then stew for one and a half hours, out of the pot sprinkle parsley garnish.