The manufacturing steps are as follows:
1. Preparation materials: 1 chubby fish head, 3g salt, proper amount of cooking oil, a little white pepper, monosodium glutamate, ginger slices, garlic slices, cooking wine, onion slices, a little onion leaves, a little shredded red pepper, 5g light soy sauce, steamed fish sauce 10g.
2. Clean the fish head, drain it and carry it on your back.
3. Sprinkle salt and cooking wine evenly on the fish head, then sprinkle ginger and garlic slices, cover with plastic wrap and marinate for more than 2 hours.
4. Prepare some ginger slices, garlic slices and onion segments, wash the blood-stained head of pickled fish, drain the water, and put it on the plate with the back facing up.
5. Put ginger slices, garlic slices and onion slices evenly on the fish head, and then steam the fish head in a pressure cooker for 8 minutes.
6. Take out the steamed fish head, sprinkle with onion leaves and shredded red pepper, and drizzle with soy sauce and steamed fish sauce.
It should be noted that when steaming fish in a pressure cooker, the water in the pot should be boiled first and then put into the fish head, so as to ensure that the fish is steamed thoroughly. In addition, in the production process, you can add a proper amount of seasoning, such as Chili oil, according to your personal taste.