Ingredients: six slices of ginger, four cloves of garlic, appropriate amount of salt, appropriate amount of soy sauce, two spoonfuls of bean paste, appropriate amount of rapeseed oil, one spoonful of lard, 250g of vermicelli/tofu, two spoonfuls of balsamic vinegar, and appropriate amount of thick fish.

Seasoning: chopped green onion.

Practice steps:

1. Cut off the head of the coarse fingered fish (along with some fish).

2. Cut from the top of the fish head with a bone cutter.

3, the fish head changed to a knife.

4. The secret of frying fish without sticking to the pan is to heat the wok on a big fire, immediately wipe the pan with a piece of ginger, coat the pan with ginger juice as much as possible, then pour in rapeseed oil, turn off the fire and let it cool.

5. After cooling, turn on medium heat, so that the fried fish won't stick to the pot.

6. Add the fish head and fry it. It's just that there will be thick milky soup when frying and stewing until the bottom is golden.

7. Turn it over and fry it slightly until it is solidified.

8. After all the fish heads are fried, open a big fire and pour in boiling water that has not touched the fish heads. Add as much water as possible and cook for a long time.

9. After the pot is boiled, continue to boil for about one minute, and the soup is thick and milky white.

10, reduce the heat, add Jiang Mo, one spoonful of lard, two spoonfuls of bean paste, two spoonfuls of balsamic vinegar and appropriate amount of salt, cover the pot and stew. Simmer for about 40 minutes, add minced garlic, add a small amount of vermicelli and sprinkle with chives.