Braised fish head

Arrange the fish heads and set aside.

Clean the fish head, dry it and set aside.

Shred the ginger, slice the garlic, and cut the red pepper into sections and set aside.

Chop green onions and set aside.

Chop the red pepper and set aside.

Heat the pan and pour in oil. The oil temperature must be high. Moisten the pan and add a small spoonful of salt. Then add the fish head and fry until both sides are slightly brown. Add shredded ginger, garlic slices and red pepper segments, stir-fry until fragrant, and add a little Cooking wine is used to remove the fishy smell and add fragrance, a little dark soy sauce is used for coloring, and a little light soy sauce and oyster sauce are used to enhance the freshness. Don't put too much light soy sauce and oyster sauce, otherwise it will be very salty, and don't put too much dark soy sauce, otherwise the color will be very dark. Pour in boiling water and make the fish noodles even.

Cover the lid and simmer the fish soup over high heat until there is a little bit left (during this time, use a spatula to transfer the soup to the fish head), then add a little chicken essence and chili powder to enhance the color, and finally reduce the juice.

Remove from pan and plate.

Garnish with chopped green onion and chopped red pepper.

Finished product picture.

Fresh and delicious.

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