Step 1: buy fathead fish on the market, the stallholder will help deal with, clean up the fish scales, the fish head to chop open.

Step 2: we feel that doing fathead fish is more trouble, mainly because the fish head is too big, the size of the frying pan at home is limited. Generally with a diameter of 30-32 cm frying pan, stewed fathead fish within 4 pounds is no problem.

Step 3: I think the fish head is better processed by cutting it vertically than horizontally, so that the fish head will not be too bulging, and the two pieces of fish head can be laid flat in the pot, the soup does not need to be put too much, and the stewing time of the fish does not need to be too long.

Step 4: fried fish head also do not have to be demanding fish skin integrity, and put too much cooking oil, is to put a moderate amount of oil heat, the fish head fried more fixed shape can be.

Step 5: Cut the appropriate amount of green onion ginger garlic cloves, prepare 4-5 dry chili, anise and sesame leaves also come some. Add a tablespoon of cooking wine, then add the fried fish head.

Step 6: Stewed fathead fish want soup mellow, fish tender, add a can of beer and a few tablespoons of soy sauce is the key to a longer stew, add beer can not only go to the fishy gas to increase the freshness, but also let the unique aroma of hops into the soup.

And adding soybean paste will give the soup a thicker, richer flavor, which makes the soup delicious to eat with biscuits.

Step 7: Then pour a small spoon of old pumpkin coloring, moderate amount of soy sauce seasoning, and then pour will not be over the ingredients of the warm water. Here I did not put salt, soybean paste is relatively salty, and put the old soy sauce and soy sauce, high heat to boil and then turn to low heat, cover and simmer for about 40 minutes. Stew 40 minutes, the soup will remain more than 1/3, so you can turn off the fire .