Seasonings: garlic, chopped pepper, ginger, green onions, thirteen spices, cooking wine, MSG, cooking oil

1. Clean the fish head, sprinkle a little salt on the inside and outside of the fish head, marinate for about 10 minutes, add a small amount of water, and place it head up on a plate; purpose: to make the fish head salty;

2. Cut the chopped green onion into sections, about 3CM; cut the ginger into shreds; smash the garlic;

3. Place the chopped green onion under the fish head; purpose: to allow the fragrance of green onion to penetrate into the fish during the steaming process;

4. Spread some shredded ginger on the fish head

5. Add a few drops of cooking oil, 2 tablespoons of cooking wine, and a small amount of Sanxiang to the fish head;

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

7. Add an appropriate amount of chopped pepper (depending on personal taste) and a little chicken essence (MSG);

8. Continue steaming the fish head for 3-5 minutes.