Ingredients: silver carp head

Accessories: onion, ginger, garlic, chopped pepper, cooking wine, soy sauce, steamed fish and soy sauce, salt, chicken essence and monosodium glutamate.

1. First, remove the gills and the black film from the fresh silver carp head, clean it with clean water, and then cut it in two with a knife, but it must be connected together.

2. Then put the fish head in a container, and add cooking wine, salt, chicken essence, monosodium glutamate, raw ginger and onion, and appropriate amount of water. The water must overflow the fish head to have the pickling effect. Take it out after pickling for one hour, and don't rinse it, otherwise it will easily dilute the taste.

3. Then prepare a bowl, peel ginger and cut it into shredded ginger, and peel garlic and cut it into minced garlic. It is best to cut the raw ginger and onion to look better, so that it will look better when cooked later. Wash shallots and cut them into chopped green onions. Chop the peppers and put them in a bowl.

4. Turn on the fire and play. Pour an appropriate amount of cooking oil into the pot. When the oil temperature is slightly hot, add Jiang Mo, minced garlic and chopped pepper and stir-fry until fragrant. Then add a little salt to the pot to taste, stir well and pour out.

5. The last step is simple. Pour the fried chopped pepper evenly on the surface of the marinated fish head, then pour in a proper amount of steamed fish soy sauce, steam it in a steamer for 15 minutes, sprinkle chopped green onion on the surface, and fry it with high oil temperature, and the fragrance will come to the nose.