Ingredients: silver carp head 1000g, ginger, garlic, half a bowl of pickled mountain pepper (about 200g), Vitex negundo, millet, 6 onions, salt, cooking wine 1 spoon, 2 tablespoons of steamed fish and black soybean oil, 4 tablespoons of sugar 1 spoon, and cooking oil.
1, and the preparation materials are shown in the figure.
2. In an empty bowl, add half a teaspoon of salt, 2 teaspoons of steamed fish black soybean oil, 1 teaspoon of cooking wine, 1/2 teaspoons of pepper, 1/4 teaspoons of white sugar and a little chicken essence, and stir well to make fish head marinade.
3, fish head shop, evenly drenched with marinade on both sides, marinated for more than 20 minutes, the bigger one will be delayed. It's best to turn the fish head over half and massage it a little.
4. Shred half of ginger, chop half, chop chopped green onion, and chop the remaining chopped green onion, garlic, pickled pepper and red flail.
5. Enlarge ginger, garlic, mountain pepper and red pepper into a large bowl, add a spoonful of salt and mix well in a small bowl of mountain pepper water.
6. Take a large soup plate and put it at the bottom of onion and ginger.
7. Add marinated fish heads.
8. Spread the chopped pepper evenly on the fish head.
9. Heat enough water in the wok, put it in the steamer, put the fish head in, cover it for 20 minutes, turn off the fire and simmer for another three to five minutes.
10. If there is too much steamed fish head soup, take out some. Heat the oil in another pot and pour it on the fish head.