The fish head is rich in nutrients. I like it whether it is braised or stewed. Of course, the favorite is this fish head. It is not enough. The soup is so delicious.
The fish head is cut open from below. When you buy it, you can call it directly to cut the fish. Place it on a plate and use a special plate that directly steams the fish head.
Add the ginger and minced garlic with pepper and a little white sugar and mix well until ready. You can fry it more fragrant with the conditions. The fish head is topped with cooking wine, evenly spread the pepper before cooking, put a little lard. Spread a few ginger slices and put a few shallots
Put a proper amount of boiling water in the steamer and steam for about 18 minutes. The fisheye can be basically removed. After the pan is out, remove the ginger slices and shallots. Use a small spoon to gently pour the soup four times and evenly pour it on the surface of the fish. Sprinkle with chopped green onion and pour a little sesame oil.
It is best to stir-fry the pepper to make it more fragrant. Try it in the process of frying. You can add salt in moderation. Because the pepper is originally salty, you can't put too much salt and it will be added later. Ha (^_^) on