Handling washed fish
Marinate the fish head by adding cooking wine, salt and ginger
Cut the fish into sections of about 1 to 2 cm, then marinate with cooking wine, salt, white pepper, chicken, and ginger.
After handling the fish, start to prepare the excipients, cut off the pickled peppers, ginger and garlic, and sauté the ginger and set aside. The shallots are diced and set aside, and the tofu is cut into pieces.
Wash the marinated fish head and the fish segment, and use the fish meal on the fish meal.
Hot oil, rapeseed oil plus lard, fried fish head
After a little frying, transfer the fish head to the pot with water to cook the fish, then continue to fry the fish. (Note: when frying the fish, don't just turn over the pan and turn over. The skin is easy to stick to the pan, slow down when turning the fish. Don't break it up)
Control the good fish segment for use, then fry the chopped ginger and pickled garlic into the pan and the bean paste.
Add the water after sauteing, then pour the good fish into the pot
Put the chopped ginger into the fish head soup, then slice the tofu and put it into the fish head soup. You can also add some tofu in the fish pan.
Add a tablespoon of sugar to the fish head soup and the fish, and then add the appropriate amount of salt to the fish head soup according to your own taste. The fish is not salted. The salty taste of the watercress is enough.
Cook for a while, add some milk to the fish head soup when you start the pot, you can make the soup white and delicious, then add the shallots to the fish head soup and the fish pot to get the pot.