The recipe for making fish head pancakes

Ingredients and materials

One fish head

Moderate amount of pancake

Moderate amount of scallions

Moderate amount of ginger slices

Moderate amount of garlic

More than ten Sichuan peppercorns

Three dried chili peppers

Two fragrant leaves

Two spoons of light soy sauce

A spoonful of braised soy sauce

Salt in moderation

Two pieces of rock sugar

Moderate amount of cooking wine

Listen to beer

A spoonful of soybean paste

Half Fermented bean curd

A small spoonful of white pepper powder

Moderate amount of flour

Two spoons of vinegar

The recipe for making fish head pancakes

1. Split the fish head in the middle, but do not break it

2. Marinate ginger slices, scallions, cooking wine, white pepper, and soy sauce for 20 minutes

3. Picking up the pickled fish head and ginger slices with scallions, evenly sprinkle the flour, pour the bottom oil into the pan, fry the fish head, fry it until golden on both sides, add pepper particles, garlic, onion ginger, dried chili, fragrant leaves, two spoonfuls of vinegar to cook incense, pour in two spoonfuls of soy sauce, one spoonful of braised soy sauce, half of Fermented bean curd, one spoonful of soybean paste, rock sugar, and one can of beer. If the beer does not miss the fish head, add a little more water, boil it over the fish head, add salt, and boil it down for 25 minutes

4. Cut the pancake into small pieces

5. Boil the fish head on low heat for 25 minutes, then turn to high heat and slightly reduce the soup. When the soup thickens, it can be taken out of the pot

Tips

The soup can't be all dried up, just thick enough

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