1. Clean the fish head, evenly rub salt, pour in cooking wine and marinate for about 10 minutes.

2. Chop garlic, ginger, edamame and pickled pepper, and saute them in a frying pan.

3. Make a sauce with soy sauce, fresh flavor juice, sugar and chicken essence, pour it on the fish plate and sprinkle with pesto and chopped pepper.

4. When the water boils, steam over high heat for 8 minutes, sprinkle parsley on the pan.

Fish head, salt, cooking wine, ginger, garlic, green onions, black beans, oil, chopped pepper, chicken powder.

1. Clean the fish head, split it in half from the center of the lips, dip it evenly in a small amount of salt and cooking wine, and marinate for about 10 minutes.

2. Chop ginger and garlic, and cut green onions into small rings; soak black beans in water, drain and set aside.

3. Add a small amount of oil to a frying pan, sauté the chopped ginger and garlic, add the black beans and sauté, then remove from the heat.

4. Mix 3-4 tablespoons of chopped chili peppers into it, add a little chicken powder to refresh and mix well.

5. Add a little green onion and ginger slices to the bottom of the plate and place in the fish head, spreading the mixed chopped peppers over the surface of the head.

6. Steamer pot with water to boil, put chopped pepper fish head, steam for 10 minutes over high heat; out of the pot sprinkle with chopped green onion, drizzle with the appropriate amount of steamed fish and soy sauce, and finally boil 1 tablespoon of hot oil poured on top.