Fish head foam cake

Fish head foam cake

Ingredient:  Half of head of big-head fish
400g pancake
1 scallion (only scallion bulb)
1 piece of ginger (size as half of egg)
1 part of cinnamon (size as thumb)
2 bay leaves
2 aniseeds
20 grains of Sichuan peppers

 Flavorings: 2 teaspoon salt (10g)
2 teaspoon dark soy sauce (10ml)
3 teaspoon sugar (15g)
3 teaspoon vinegar (15ml)
1/2 teaspoon sesame oil (3ml)
         
Directions:
1. Cut apart the fish head (chub), and take out the gill. Clean the fish head and dry it with kitchen towel.

2. Cut scallion and ginger into 2mm thick piece.

3. Wipe the pot with ginger. Heat the pot up on high. Add oil into pot. When the oil turn to 70% heat, put into the fish head to fry over a low flame. When the fish head turn into a golden yellow color on both sides, pick it out. (Note: Fry one side well, and then stir it to fry another side.)

4. If not use non-sticky fry pan to fry fish head, the bottom of the pot will stick with paste. It is advised to clean the pot before the next step.

5. Pour oil into the clean pot, and heat up on high. When the oil turn to 40% heat, add cinnamon, bay leaves, aniseeds and Sichuan pepper. When the smell waft up, add scallion and ginger to fry, and then pour into hot water (over 2/3 of fish head). Put into the fried fish head and flavor with dark soy sauce and sugar.

6. Cover the pot and stew over medium heat for 15 minutes when the water in the pot is boiling. Then flavor with vinegar and sesame oil. Cut pancakes into small pieces and dip in the soup to eat.