Personal practice:

Ingredients: garlic rice, bighead carp, coriander, chopped pepper, tea oil, Laoganma, ginger, cooking wine and vinegar. A little salt (because chopped peppers are salty). Do not use monosodium glutamate. Eat less monosodium glutamate, vinegar can bring out the fresh flavor of the fish head itself.

Practice: Wash the fish head, find a big plate, put the fish head in the plate and add seasoning. Garlic rice should be chopped first and then steamed in a pot for 30 minutes. Then add Laoganma, add vinegar and cooking wine, continue steaming for more than 65,438+00 minutes, then add coriander (to taste the taste of coriander) and cover it for one minute. This is purely a personal problem. I like to do it myself. If there are any shortcomings, please give me some suggestions.