Ingredients: snakehead 1 strip (about 750g), 2 tomatoes, appropriate chopped green onion, appropriate chopped green onion, appropriate ginger slices and appropriate garlic slices.

Exercise:

1. First, separate the black fishbone. Slice the meat, and break the fish bones and fish heads for later use;

2. Put an appropriate amount of cooking oil into the pot, heat the oil temperature to 70%, and add chopped green onion, ginger slices and garlic slices to stir fry;

3. Add fish bones and fish heads and stir fry. Add rice wine and stir fry until there is no soup in the pot.

4. Pour the fried fish bones, fish heads, onions, ginger and garlic into the casserole, and add appropriate amount of water to stew;

5. Stew for about 30 minutes, add tomato slices and continue stewing for 10 minute;

6. Pour in the black fish fillets and salt and mix well. Cook the fish fillets and sprinkle with chopped green onion.

Black fish tofu soup

Ingredients: 1 snakehead, 1 tofu, a little onion ginger, oil, salt, pepper, cooking wine and chicken essence.

Exercise:

1. Scaled snakehead, wash the internal organs, shave off the head and bones, cut into fillets, and marinate with pepper, salt and starch for 20 minutes to make the fish tender and smooth.

2. Blanch onion ginger, fish bones and fish heads in hot oil for a few minutes, and add cooking wine.

3. Put 4-5 bowls of boiled water and tofu pieces for stew 10 minutes.

Season with salt and chicken essence and sprinkle with chopped green onion.

Black fish medlar soup

Ingredients: snakehead 1, tea oil, ginger, salt, monosodium glutamate and Lycium barbarum.

Exercise:

1. Pour proper amount of tea oil into the pot, add ginger slices, and when the oil is heated to 70%, add washed fish (cut into pieces).

2, stir-fry until half-cooked, add the right amount of boiling water, and the milky soup will come out.

3. After boiling 10 minutes, add about ten medlars and cook on low heat.