How to make fish head in dry pot

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  1.Prepare ingredients.Remove the gills of the fish, scrape the surface of the fish head and the black membrane inside the abdomen with a knife, wash and dry.

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  2.Cut green onion, ginger and pork belly into small pieces, flatten garlic, and remove seeds from millet and pepper..

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  3. After fluffing the ginger, squeeze the ginger juice onto the fish and then add the green onions., 20 grams of cooking wine, a little light soy sauce, pepper, half a spoonful of sesame oil, a little salt, a little oyster sauce, mix it with your hands and marinate for half an hour to add the flavor.(I forgot to take the picture)

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  4.Put oil in the pot, and put it in when the oil temperature is 60% hot Fry the fish head until golden brown on both sides and serve.Fry the fish head cut surface to remove the fishy smell.

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  5.Leave a little base oil, first add the pork belly and stir out the oil.

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  6.Add onion, ginger, garlic and dried chili pepper to spread the fragrance.

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  7. Add light soy sauce, oyster sauce, balsamic vinegar, sugar, cooking wine, and dark soy sauce, Add star anise, cinnamon, white pepper, and 2 cups of water to a boil.Add the fish head and simmer the soup over low heat for half an hour.Turn over halfway through.

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  8.Finally, use high heat to collect the juice, and pour the thick soup on the fish head while collecting.Color.Turn off the heat when there is a little thick juice left in the pot.

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  9.Pour the remaining soup onto the fish head and sprinkle with a little coriander.Can.