1. Prepare a chub head, first cut from the center, scrape off the black membrane inside, which can reduce the fishy flavor.

2. Then wash the fish head, make a flower knife on both sides, and put it into a basin to make it easy for the fish head to be flavored.

3. Next, marinate the fish head, add 1 gram of salt, 1 gram of pepper in the basin, and moderate amount of cooking wine to remove the fishy odor.

4. half a large onion cut into diagonal slices, ginger a piece cut into ginger slices, and onion together in the fish pot.

5. Then evenly spread the seasoning on top of the fish head, and then put the onion and ginger inside the fish head, put aside to marinate for 12 minutes, so that the fish head slowly flavored.

6. Start a pot of boiling water, put on the grate and cover the pot with a lid.

7. While waiting for the water to boil, lay the marinated fish heads flat on a plate and top with sliced green onions and ginger.

8. When the water boils, put on the marinated fish head, cover the pan with a lid, and turn on high heat to steam continuously for 8 to 10 minutes.

9. Remove the center of the green onion, then cut into shredded green onion and put it into a small pot. Cut a piece of ginger into shredded ginger, half a slice of red bell pepper into shredded red bell pepper, put it together with shredded green onion and ginger, and add water to soak, which will make the side dishes more crispy.

10. Prepare a small piece of cilantro cut into segments, together in a pot standby.

11.8 minutes later, with chopsticks can easily penetrate the head of the fish on it, take out the control of the soup inside the plate, pick out the green onion and ginger, and then put the appropriate amount of green onion and ginger, red pepper and cilantro segments standby.

12. Add a tablespoon of cooking oil to another pot, turn off the heat when the oil is 7% hot, and splash the hot oil on top of the fish head to stimulate the scallion flavor.