1. Ingredients: One fish head, about 20 grams of green onions, about 30 grams of ginger, about 50-80 grams of garlic, a few millet peppers, a few wild peppers, 3 tablespoons of chopped peppers, yellow lanterns 2 tablespoons of pepper, 2 tablespoons of oyster sauce, 2 tablespoons of steamed fish soy sauce, 1 tablespoon of white vinegar, about 50 grams of lard, about 30-40 grams of onions, 2 tablespoons of oyster sauce, and an appropriate amount of salt.

2. Wash and drain the fish head and set aside.

3. Apply 2 tablespoons of oyster sauce evenly to the fish head and marinate.

4. Shred the onion, slice 2/3 of the ginger, chop 1/3 into minced ginger, and mince all the garlic into minced garlic.

5. Spread all the onion shreds, ginger slices, and 1/4 of the minced garlic on the steaming plate.

6. Place the fish head.

7. Chop the millet pepper and wild mountain pepper.

8. The brand of seasonings used does not matter, anything similar will do.

9. Put 50 grams of lard in the pot. If you don’t want lard, you can use salad oil instead. It will be more delicious if you use lard.

10. Add the minced garlic, chopped ginger, millet, pepper, and chopped wild mountain pepper and stir-fry for 1-2 minutes. Add the chopped pepper and stir-fry for another 1-2 minutes. Keep the heat low throughout.

11. Finally add the yellow bell pepper.

12. After adding all the chilies, stir-fry for 2-3 minutes. Add a small spoonful of sugar and turn off the heat. After turning off the heat, add a little and mix well.

13. Pour the steamed fish soy sauce onto the fish.

14. Pour in a spoonful of white vinegar. If you don’t have white vinegar, you can use apple cider vinegar instead. Never use aged vinegar.

15. Finally, spread the fried chili sauce evenly on the fish head.

16. Add appropriate amount of water to the steam pot.

17. Turn on high heat until the water boils. After turning on the steam, start counting for 7 minutes.

18. When the time is up, open the pot and sprinkle with chopped green onion.