Grandma's Fish Head Stew
Old Mother Fish Head Stew
First, thoroughly clean and prepare the large carp head. Then, heat a small amount of vegetable oil in a pan and sear the fish head over low heat until the color turns golden brown. Next, add ginger slices, garlic cloves, doubanjiang (fermented broad bean paste), Sichuan peppercorns, and bell pepper chunks and continue to cook until fragrant. Add the broth and season with salt, MSG, white pepper, and cooking wine. Simmer for two minutes before serving in a clay pot. Finally, sprinkle with scallion flakes to finish.
Source: Zhejiang Cuisine
Was this article helpful?
