First choose a good silver carp head. I heard that a kind of fish head called bighead is better. You can pick the fish eye when you buy it, and the reaction is relatively fresh. Go back and cut the fish head in half, sprinkle with salt and marinate for about 20-30 minutes. Then pour in a little yellow wine, sprinkle with ginger powder (if not, use fresh ginger powder), pepper (necessary), a little sugar and chicken essence. Then pour in Lee Kum Kee's steamed fish soy sauce (soy sauce). Step 3, prepare an oil pan, put chopped green onion and fresh chopped pepper in the pan, and fry until it turns red. It must be full of fragrance at this time. Finally, pour the chopped pepper evenly on the fish head and steam it in a steamer for 30 minutes. It is not suitable to steam for a long time, and the fish will get old.

Exercise 2

Ingredients: Feitou fish head 1 piece (2kg), Hunan special chopped pepper, monosodium glutamate 3g, red oil 10g, ginger 10g, onion 8g, white radish slices15g;

1. Wash the fish head, remove gills and scales, and split it in two from the middle of the fish lips. 2. Sprinkle salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and then smear chopped pepper on the fish head. Put 2-3 slices of ginger and white radish at the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish.

3. Steam in the pot 15 minutes. After taking out of the pan, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pan for 2-3 minutes, and serve.