If the head of grass carp is prepared at home, you can cut it back a little. After all, the head of grass carp is not very big, so you can bring more fish in it by cutting it back. Next, we began to prepare other ingredients: appropriate amount of minced onion and garlic, 3 slices of ginger, 2 tablespoons of fermented soybean oil, 2 tablespoons of soy sauce, and 200g of chopped pepper (the amount of ingredients should be increased according to the size ratio of the fish head, so if the fish head prepared by ourselves is about 600g, it is just right to prepare 200g of chopped pepper), appropriate amount of pickled pepper, 2 tablespoons of carved wine, a small amount of white sugar and appropriate amount of oyster sauce.
Prepare the above ingredients, then clean the prepared fish head, then split the fish head with a knife in the middle, and cut the meat behind the fish head twice with a knife. The reason for this is that it is convenient to taste. Then put three pieces of ginger on the plate, put the fish head on it, evenly pour 2 spoonfuls of carved wine on the fish and marinate for 20 minutes.
Next, boil the oil, stir-fry the chopped green onion and garlic, add the prepared chopped pepper and pickled pepper and stir-fry until fragrant, and then add a small amount of white sugar and oyster sauce in turn. After two minutes of stir-frying, spread the sauce on the fish head (remember to pour a proper amount of douchi oil and soy sauce on the fish head before spreading the sauce), then put it in a steamer for eight minutes to eat, and sprinkle some chopped green onion before serving.
That's all about the topic of this issue. I wonder if you have any other tips and opinions? Welcome to leave a message in the comments below and share the discussion with you.