Exercise:

Prepare ingredients

Tear off the black membrane inside the fish head and wash the inner cavity carefully with water.

Cut the belly of the fish to the mouth with a knife, and then cut it with a knife, so that the fish head can be laid flat and spread out in a straight line.

Rub the fish head with salt, cooking wine and pepper for about half an hour to remove the fishy smell.

Spread ginger slices and shredded onion on the bottom of the plate.

Spread the salted fish head flat on the plate.

Cover the fish head with chopped peppers.

Add appropriate amount of water to the pot, add fish head, add gas to the fire and steam.

Steam for about 20 minutes, the fish's eyes will pop out, and then turn off the fire and cook for another two minutes.

After opening the lid, pour out the soup steamed from the plate.

In the process of steaming fish, cut ginger, onion and garlic into powder for later use.

Put a proper amount of tea oil in the pot and heat it.

Spread the minced onion, ginger and garlic on the fish head, and pour the cooked oil on the fish head quickly and evenly.

Mix onion, ginger, garlic and chopped pepper when eating.