200 grams of chopped pepper

2~3 small red Sichuan peppers (can increase the spiciness of chopped peppers, and don't use them if you don't like them too spicy)

Onion 1

Garlic 8 petals

30g ginger

2 tablespoons cooking wine

1 teaspoon vinegar

Proper amount of salt

2 tablespoons soy sauce

A little sugar (fresh)

1 tbsp sesame oil

2 tablespoons salad oil (if you like something more spicy, you can use Chili oil)

2 teaspoons of oyster sauce or steamed fish and soy sauce.

20 pepper

Illicium verum 1 capsule

The practice of chopping fish head with pepper

Remove the gills of the fish head, remove the scales of the next fish, and remove the impurities left in the fish cavity, especially the black film, which must be removed.

Then split the fish head vertically into two halves from the chin side of the fish, put it into the pot, pour in 1 spoonful of soy sauce, one spoonful of cooking wine, one spoonful of oyster sauce and a proper amount of salt, and marinate it for more than 10 minutes to make it taste initially.

Take a large plate and spread the ginger slices into the large plate.

Then spread the fish head on the ginger.

Put the chopped peppers in a big bowl.

Add chopped onion, ginger and garlic.

According to the salinity of chopped pepper, add oyster sauce or steamed fish soy sauce, 1 tbsp light soy sauce, 1 tbsp cooking wine, a little sugar, 1 tbsp white vinegar, a little pepper and a little salt and mix well.

Spread the mixed chopped pepper on the fish head on the plate, and then steam it in a steamer filled with boiling water for 10~ 12 minutes (depending on the size of the fish head).

Take out the steamed fish head and sprinkle with chopped green onion.

Add salad oil to the wok (you can use Chili oil if you like spicy food), then add pepper and star anise to make it fragrant, then take out pepper and star anise, then pour sesame oil and heat it, and pour it on chopped green onion while it is hot.