Detailed home-style recipe for Fish Head Clay Pot with Black Bean and Chili

Main ingredients: 1 large fish head weighing 1 jin (about 640 g), 1 green chili and 1 red chili sliced, 1 tsp minced garlic, 1 tbsp fermented black beans, 4 liang (about 160 g) Napa cabbage, 2 scallions, an appropriate amount of ginger slices.

Seasonings: Marinade: 1/2 tsp each of salt and sugar, 3/2 tsp cornstarch, a pinch of pepper. Sauce: 1/4 tsp dark soy sauce, 1/2 tsp salt, 1 tsp each of sugar and cornstarch, 5 tbsp water.

Method:

1. Remove the gills from the fish head, rinse clean, cut into pieces, pat dry, and mix with the marinade to marinate briefly.

2. Rinse the fermented black beans, drain and chop finely; rinse the scallions and cut into sections.

3. Heat 3 tbsp oil, saute the ginger slices, minced garlic and fermented black beans until fragrant, add the fish head and toss, sprinkle in wine, add a little water, cover, and cook the fish head until 80 percent done; line the bottom with Napa cabbage, pour in the sauce, and when it comes to a boil, add the scallion sections and the green and red chilies.

Note: Choose a large fish head; the fish cheek is smoother and more savory. A fresh fish head has shiny eyes and a plump mouth.