【Haichuan Delicacies * Do It Yourself】009 Sauce Fish Head

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The last edit to this post was made by Desert Fish on 2017-5-16 at 12:45. Continuing from the previous post: cut more sections from the bottom of the fish’s head, and sever the tail； Add a little oil to the pot along with Sichuan peppercorns and dried red peppers; sauté them until fragrant. Add water and bring it to a boil. Place the fish heads and tails in the pot, then add cooking wine and ginger slices. Cover the pot and simmer over low heat for seven to eight minutes. Add the sauce and bring it to a boil again. The type of sauce used varies from person to person; I use soybean paste diluted with water. Reduce the heat to a gentle boil, and continuously pour the broth over the fish heads and tails using a spoon so that they get infused with the flavor. Before serving, sprinkle in cilantro and chopped green onions. It’s a matter of personal taste; one can adjust the ingredients to suit their preferences.