1. 1 fish head, 5 red peppers, 1 handful of green onion, appropriate amount of coriander, appropriate amount of cornstarch, half onion, appropriate amount of cooking wine, appropriate amount of salt, 5 slices of ginger, 6~8 pieces of garlic, A little soy sauce, right amount of sugar, right amount of vinegar.

2. Chop the fish head into pieces, add appropriate amount of salt and cooking wine and marinate for 10 minutes, then mix well with cornstarch.

3. Cut the other ingredients and set aside. Cut the onion into cubes, cut the shallot into sections, cut the red pepper into sections, peel the garlic cloves, slice the ginger, and cut the coriander into sections.

4. Pour oil into the wok until the oil is hot, add red pepper, garlic cloves, ginger slices and onions and stir-fry together. At the same time, place the casserole on another stove to heat.

5. After the ingredients in the wok are fragrant, pour the ingredients into a casserole, spread out the ingredients, and add the fish head

6. Pour the soy sauce, sugar, and vinegar into the sauce Put it into a casserole, pour the soup onto the fish head with a spoon (operate multiple times), and cover the pot.

7. After the fish head is cooked, put it on a plate and sprinkle with green onion and coriander segments.