Dongting fish head is made of bighead carp naturally grown in Dongting Lake, with chopped pepper, yellow pepper, red pepper, Liuyang lobster sauce and other ingredients. The prepared materials are: 2000g of bighead carp, 200g of garlic, 0/00g of onion/kloc, 0/00g of ginger/kloc, 0/5g of salt/kloc, 5g of monosodium glutamate, 50g of linseed oil, 0/00g of carved wine/kloc and 0/00g of oyster sauce/kloc. Wash the head of bighead carp, chop the jaw into a big fan shape with a knife, put it in a basin, add fish juice and marinate it with onion and ginger for 2 hours; Put the fish scalp down in the baking tray, add garlic cloves, bake in the oven for 10 minute, take out and brush with fish juice and green pepper oil; Slow fire 15 minutes, take out and brush with fish juice and oil, then turn the skin up, and then bake it with low fire 10 minutes until cooked; When the surface is golden red, take it out and put it into a large plate. Sprinkle garlic cloves around the fish head and serve with vinegar ginger juice, garlic juice and pepper oil juice.