Unlike most other economic fish, the head price of chubby fish is much more expensive than that of other fish. This is mainly because the fish brain of chubby fish contains the fish oil we need, which contains a lot of unsaturated fatty acids, and what we commonly call brain gold DHA, which can improve our memory, improve brain function and make us smarter and smarter.

As a veteran foodie, we will inevitably choose fish heads when choosing ingredients, so that we can appreciate our precious taste buds.

Braised fat fish in brown sauce is good, but I have a special liking for stewed fat fish, because it not only retains the original delicious taste of fat fish, but also meets the needs of our taste buds. Let me briefly talk about my method:

material preparation

Half a chubby fish, appropriate amount of pigskin, appropriate amount of peanut oil, appropriate amount of dried pepper, one slice of ginger, shredded onion, two garlic cloves, one star anise and appropriate amount of pepper.

Fire cooking

Step 1: Add pepper, pepper, star anise, shredded onion and shredded garlic into hot oil, and then add pigskin to stir fry.

Step 2: Pour in soy sauce, soy sauce and add some sugar.

Step 3: Add a little water and put the prepared fish head (split in the middle) into the pot.

Step four, add water just before fattening the fish.

Step 5: Bring boiling water to high fire, then turn to medium fire, stew for about 20 minutes, add appropriate amount of fine salt (adding salt too early will affect the taste of fish), and then turn to high fire to collect juice.