1.

At present, the head of silver carp is slaughtered from the back, the scales, black membrane, fish teeth and their connecting tissues are removed by picking gills, and the fish body is punched with a flower knife to wash away the blood.

2.

Marinate the cleaned silver carp head with Erguotou, salt and freshly ground white pepper 15 minutes.

3.

Put the marinated fish head into the fish head plate with ginger slices at the bottom.

4.

Chop red pepper and millet, cut ginger and garlic into rice, soak black beans and perilla.

5.

Heat oil in a pot, saute the combination of millet, spicy ginger, garlic, lobster sauce and perilla, add steamed fish and lobster sauce to boil, and spread on a fish head.

6.

Heat the oil in the pan, stir-fry the combination of red chopped pepper, ginger, garlic, lobster sauce and perilla, add steamed lobster sauce to boil, and spread it on another fish head.

7.

Put the stock in a large pot and bring it to a boil. After SAIC, put the fish head in the pot cover and steam for 10 minutes. Turn off the heat and steam for 2 minutes.

8.

Sprinkle chopped green onion on the fish head, and stir-fry the hot oil in the pot.