1. Ingredients: 300 grams of silver carp head. Accessories: 50 grams of red pepper. Seasoning: 10 grams of shallots, 5 grams of oyster sauce, 7 grams of salt, 8 grams of white sugar, 5 grams of white vinegar, 10 grams of starch (peas), 10 grams of cooking wine, 3 grams of MSG, 10 grams of green onions, 20 grams of ginger, 5 grams of garlic, 5 grams of tempeh.

2. Make the pepper sauce in advance: remove the stems of the peppers, wash them, and dry them with kitchen paper. Chop 10 grams of pepper, ginger, and 10 grams of garlic, put it into a container, add 3 grams of salt, 5 grams of tempeh, and 3 grams of sugar, and mix well. Put the mixed chopped pepper into a glass bottle, add two layers of plastic wrap to the mouth of the bottle, and cover tightly. Leave it for about 7 days before eating.

3. Clean the fish head, split it in half with a knife, and connect the back of the fish head. Take half a basin of water, add white vinegar and refined salt, and soak the fish in the basin to remove the fishy smell. Take out the fish head, apply oyster sauce on the cut surface, and evenly sprinkle with MSG, starch, refined salt, cooking wine and sugar.

4. Place the fish head on the plate, coat with chopped pepper sauce, place onion, ginger and garlic underneath, steam in a pot over medium heat for 20 minutes. Take out the steaming plate, sprinkle chopped chives on the fish head, pour in hot oil and serve.