原料:胖头鱼头1个(2斤),食用油10克,姜、葱、胡椒粉、剁椒、鸡精、高汤适量,糖少量。做法:1.将鱼头洗净,去鳃,去鳞,从鱼唇正中一劈为二,撒盐急腌大概20~30分钟,浇少许黄酒,撒上生姜末、胡椒粉、糖和鸡精;2.热锅下油,放鱼头,用慢火煎至微黄色,盛起; Raw materials: 1 head of fat head (2 pounds), 10 grams of cooking oil, ginger, onion, pepper, chop pepper, chicken, broth amount, a small amount of sugar. Practices: 1. Wash the head, to the gills, to the scales, cut from the middle of a fish split into two, salty salt pickling about 20 to 30 minutes, pour a little yellow rice wine, sprinkle with ginger, pepper, sugar and chicken ; 2 hot pan under the oil, put the fish head, with a slow fire until yellowish, Sheng;