• 

  1

  Remove the scales and wash the fish

• 

  2

  Cut the fish head, cut it in half, wash it, it is too big, otherwise it will be difficult to load the pot

• 

  3

  Preparation

• 

  4

  Add ginger slices, cooking wine, green onion segments, and a little salt to the fish head and marinate for a while

• 

  5

  Pour a little oil into the iron pot and fry the fish head

• 

  6

  until golden on both sides

• 

  7

  Add a small amount of pickled peppers and shredded radish, stir-fry together until fragrant (you can omit the 丿 if you don’t like it

• 

  8

  Then add appropriate amount of water and bring to a boil

• 

  9

  Transfer to casserole

• 

  10

  Put in the yam

• 

  11

  Wolfberry and green onion segments

• 

  12

  Simmer with a little salt over low heat for about half an hour

• 

  13

  Too fresh~

Tips

1. The casserole will be more fragrant. Bring to a boil over high heat and then simmer over low heat
2. Pickled ginger and pickled pepper can be omitted
3. Fry the fish head until both sides are golden brown and the soup is white~