To be steamed

1. Tear off the black film inside the fish head and rinse the inner cavity carefully with water.

2. Use a knife to cut open the fish from its belly to its mouth, and then cut it with a knife so that the fish head can be spread out flatly into a straight line.

3. Rub the fish head with salt, cooking wine and pepper and marinate it for about half an hour to remove the fishy smell.

4. Spread the sliced ??ginger and green onions on the bottom of the plate.

5. Spread the marinated fish heads flat on the plate.

6. Cover the fish head with chopped pepper.

7. Add an appropriate amount of water to the pot. After the fire is heated, add the fish head and steam it.

8. Steam for about 20 minutes, when the fish eyes are bulging and protruding, it is cooked. Turn off the heat and simmer for another two minutes.

9. After opening the lid, pour away the steamed soup in the plate.

10. While the fish is steaming, chop the ginger, onion, and garlic into small pieces and set aside.

11. Put an appropriate amount of tea oil in the pot and heat it up.

12. Spread the minced onion, ginger and garlic on the fish head, and quickly pour the burned oil evenly on the fish head.

13. When eating, mix the onion, ginger, garlic and chopped pepper evenly.