1. Wash and cut the fish head, and cut it several times on both sides with a knife to taste. Coat the fish head with cooking wine, salt and pepper, and marinate for 10 minutes.

2. Slice ginger and garlic and shred onion. Heat an appropriate amount of oil on high heat, add half of onion, ginger and garlic, stir fry, then add pickled pepper, pepper, salt and sugar, cover and cook until pickled pepper boils.

3. Pour the boiled pickled pepper juice evenly on the fish head, and prepare to steam the fish. Steam the fish head with high fire for about 10 minutes until it is fully cooked, and take it out for later use.

4. Mix and heat a proper amount of vegetable oil and red oil in an oil pan, add the remaining onion, ginger and garlic, stir-fry until fragrant, and pour on the steamed fish head.