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.

Exercise 3

Put a little salt and chicken essence inside and outside the fish head, not too much salt and chicken essence, just the right amount. Put it on a plate, pour a little cooking wine, put ginger slices, chop up two small red peppers and sprinkle them on the fish head, spread a layer of "red sky" (I use 1/3 bottles of red sky), and then start steaming. After steaming, pour the hot salad oil on it and serve. It tastes good. Give yourself full marks.