Ingredients
Fish head ( one ) | Flatbread (appropriate amount ) |
Scallions ( Appropriate amount ) | Ginger slices ( Appropriate amount ) |
Garlic (appropriate amount) | Sichuan peppercorns ( More than ten grains ) |
Dried chili peppers ( three ) | Fragrant Leaves ( Two pieces ) |
Light soy sauce ( Two spoons ) | Braised soy sauce ( One spoon ) |
Salt ( appropriate amount ) | Rock sugar ( Two pieces ) |
| Cooking wine (appropriate amount) | Beer (a can ) |
Soybean paste ( a spoonful ) | Sauce tofu ( Half piece ) |
White pepper ( a small spoon ) | Flour (appropriate amount) |
Vinegar ( Two spoons ) |
How to make fish head cakes
1.fish Split the head in the middle, but don’t break it
2.Use ginger slices, green onion segments, Marinate cooking wine, white pepper, and light soy sauce for 20 minutes
3. Pickled Pick out the green onion and ginger slices from the fish head, sprinkle evenly with flour, pour oil into the pot, fry the fish head until golden brown on both sides, add peppercorns, garlic, onion and ginger, dried chili, bay leaves, and two spoons of vinegar and cook If fragrant, pour in two spoons of light soy sauce, one spoon of braised soy sauce, half a piece of soybean paste, one spoon of soybean paste, rock sugar, and a can of beer.If the beer does not cover the fish head, add a little more water and cook over high heat.Open, add salt, reduce to low heat and simmer for twenty-five minutes
4. Pie cutting Cut into small pieces
5. Boil the fish head on low heat for 25 minutes and then turn to high heat to reduce it slightly.Let the soup cook until the soup thickens.
Tips
The soup should not be completely dry, just thicken it
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