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Stewed Sutchu Fish Head Fish head The ingredients: Sutchu fish head,ginger slices, garlic cloves, perilla leaves, spring onion, fermented black beans, rock sugar, rice wine, soy sauce,sesame oil, black pepper powder Stewed Sutchu Fish Head method:

1. Cut the fish head in half but do not sever completely;

Cut the spring onion into 5 cm segments and keep ready.2. Heat a pot with oil, fry the ginger slices until golden brown, then remove and drain the oil.

3. In the same pot, stir-fry garlic cloves and spring onion segments until fragrant, then add the fish head, water (to cover the fish head), fermented black beans, 1 tablespoon of rice wine, soy sauce, rock sugar, cover with a lid and simmer for 5 minutes until the sauce thickens.

4. Just before serving, add perilla leaves, sprinkle with black pepper powder, 3 tablespoons of rice wine, and sesame oil.

4. Finally, add the nine-layered basil just before removing from heat, sprinkle with black pepper, 3 tablespoons of rice wine, and some sesame oil.