Seasoning: garlic, chopped pepper, ginger, onion, thirteen spices, cooking wine monosodium glutamate, cooking oil.

1. Clean the fish head, sprinkle a little salt on the inside and outside of the fish head, marinate for about 10 minute, put a little water, and put it on the plate with its head up; Objective: to make the fish head salty;

2. Cut the chopped green onion into sections, about 3CM; Shred ginger; Garlic is smashed;

3. Put the chopped green onion under the fish head; Objective: To make the onion fragrance permeate into the fish during steaming.

4. Spread some shredded ginger on the fish head

5. Drop a few drops of cooking oil, 2 teaspoons of cooking wine and a small amount of thirteen spices on the fish head;

6. Put it into the steaming layer of a rice cooker and steam for 10- 15 minutes;

7. Add a proper amount of chopped pepper (depending on personal taste) and a little chicken essence (monosodium glutamate);

8. Steam the fish heads for 3-5 minutes.

note:

Do not put chopped pepper and chicken essence in advance, otherwise the fish head will not be fresh and tender; 　　

Because the average family will not be equipped with kitchen utensils such as steamer, and this method uses rice cookers,

It should be said that the practice is closer to our real life, simple and easy to operate.