Main Ingredients:
Carp fish head: as needed.
Additional Ingredients:
Potatoes: as needed; Carrots: as needed; Beer: as needed; Starch: as needed.
Seasonings:
Chicken bouillon: as needed; Salt: as needed; Garlic: as needed; Pixian Doubanjiang (broad bean chili paste): as needed; Sichuan peppercorns: as needed; Dried red chilies: as needed.
Flavor: Spicy; Cooking Method: Boiling; Cooking Time: One hour; Difficulty: Advanced.
Detailed Steps for Cooking Boiled Fish Head
One carp fish head, wash and drain.
Marinate with a little salt, starch, and beer for fifteen minutes.
Prepare potatoes, carrots, and other ingredients.
Cut dried red chilies into small rings, use an appropriate amount of Sichuan peppercorns, and garlic greens.
Cut potatoes and carrots into large dice, boil in a pot until partially cooked.
Remove and drain, then transfer to a pot suitable for an electric hot pot.
Stir-fry Pixian Doubanjiang in oil until fragrant.
Add an appropriate amount of water and bring to a boil.
Once the water is boiling, add the fish head, season with salt and chicken bouillon.
After seasoning, pour into the pot with the potatoes, and let it simmer slowly in the electric hot pot.
Sprinkle with shredded garlic.
Heat oil in a pan, stir-fry Sichuan peppercorns, dried red chilies, and garlic greens until fragrant.
Pour over the fish head, let it simmer slowly, and enjoy the delicious dish with tender potatoes and sweet carrots.
