1, usually steamed with bighead carp fish head and chopped pepper as the main materials, with soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.

2. Cut a few knives on the prepared fish head, cut the onion and ginger into sections, put them in a bowl, add cooking wine, grab the onion and ginger juice by hand, and pour the juice evenly on the fish head.

3. Sprinkle with salt and pepper, spread evenly by hand and marinate for 20 minutes. Heat oil in a pan, add chopped green onion and Jiang Mo, stir-fry until fragrant, then add bean paste and chopped pepper.

4. Add light soy sauce and chicken essence, stir-fry for 5 minutes, then serve out, spread evenly on the fish head, put it in a pot for cooking 10 minute, and sprinkle with chopped green onion after steaming.