Ingredients: bullhead's lower jaw, Shaoxing wine, soy, sugar, gourmet powder, pepper, stock, chive ties, ginger shreds, oil, sesame oil

Recipe:Fry bullhead's lower jaw till golden. Put chives, ginger shreds on the front side of the jaw. Add Shaoxing wine, soy, sugar, chicken essence and stock. After it boils, cover the wok. Stew over an intermediate fire till well done. Take out the gingers and chives. Concentrate the gravy. Turn over the bullhead's lower jaw and put it in a serving dish. Thicken the gravy left in the wok and pour on some done oil. Pour the gravy on the bullhead's lower jaw and serve.