2. Chop garlic, ginger, lobster sauce and pickled pepper, and stir fry in the oil pan.
3. Mix the sauce with soy sauce, umami juice, sugar and chicken essence, pour it on the fish plate, and sprinkle with fragrant garlic and chopped pepper.
4. After the water is boiled, steam over high fire for 8 minutes and sprinkle coriander on the pot.
Fish head, salt, cooking wine, ginger, garlic, onion, lobster sauce, oil, chopped pepper, chicken powder.
1. Clean the fish head, divide it in two from the middle of the fish lips, evenly dip it in a little salt and cooking wine, and marinate for about 10 minutes.
2. Chop the ginger and garlic and cut the onion into small rings; Soak black beans in water and drain for later use.
3. Add a small amount of oil to the wok, saute the minced ginger and garlic, add lobster sauce and saute, and leave the fire.
4. Mix 3-4 tablespoons chopped pepper into it, add a little chicken powder to refresh and mix well.
5. Add a little onion and ginger slices to the bottom of the plate, put them in the fish head, and spread the mixed chopped pepper on the surface of the fish head.
6. Add water to the steamer to boil, add the chopped pepper fish head and steam for 10 minute; Sprinkle chopped green onion, steamed fish and soy sauce, and finally boil 1 tbsp hot oil over it.