Main ingredients:
Fat fish head: 750g; green chili pepper: 200g; red chili pepper: 20g; coriander: 2 pieces; scallion: 1 piece; garlic: 8 cloves; ginger: 6 pieces.
Auxiliary materials:
Vegetable oil: 20g; salt: 8g; balsamic vinegar: 1 tablespoon.
Taste: super spicy; cooking method: boiled; time-consuming: half an hour; difficulty: advanced.
Detailed Steps for Cooking Boiled Fat Fish Head
Mouth-watering
Ingredients are ready
Heat the pan and use ginger slices to wipe the pan several times. This way, the fish won’t stick to the pan. Be careful not to burn your hands!
Put ginger slices and garlic cloves in vegetable oil and stir-fry until fragrant
Pat dry the fish head and fry it over high heat
Fry both sides until golden brown
Add boiling water, half of the garlic cloves. It must be boiling water, so that the fish meat is tender and the soup is milky white. This is what it looks like after boiling for five minutes over high heat
Choose green chili peppers that are as thick as your finger. They are the spiciest and most fragrant. Cut the chili peppers into small pieces, not too small
Add green and red chili pepper pieces, garlic cloves, and ginger shreds
Add salt, more than usual when stir-frying vegetables, to make it more flavorful
Add light soy sauce and dark soy sauce
Add coriander, scallion, and a little balsamic vinegar
The chili peppers are still bright green
It’s delicious
The soup is nutritious and delicious with rice
