Lazy version of fish head puff pastry

Overview

The fish head in this dish is salty and slightly spicy, tender and rich in flavor. The pork belly is oily but not greasy. The salt pancake is crispy and soft and delicious after dipping in the soup. The sauce is rich in flavor. It is served with noodles and soaked in soup. You can eat two dishes in one dish.

Tags

• hot dishes
• amount of water
• aniseed
• chili
• fish head
• garlic
• green onions
• liquor
• oil
• old soy sauce
• pork belly
• soybean paste
• zanthoxylum bungeanum
• cake
• ginger
• salt

Ingredients

Steps

1. 1 Remove the gills from the fish's head, rinse away the black membrane and blood from the fish's belly, and split it open from the middle of the head with a knife;

   

2. 2 Pork belly slices;

   

3. 3 Add oil to the pot, place the meat slices underneath, then add other seasonings, processed fish heads and water; (Put the fish scalp side up in the pot)

   

4. 4 Cover the pot and activate the [Cross Carp Soup] function;

   

5. 5 After the cooking is completed, take out the fish head, pour the soup on it, cut the peppers, sauté with oil until fragrant, and pour on top;

   

6. 6 Tear the bread apart, place it on the edge of the plate and eat with the soup.