1. Material: 1 fish head, 20g onion, 30g ginger, 50-80g garlic, a little millet pepper, a little pepper, 3 tablespoons chopped pepper, 2 tablespoons yellow pepper, 2 tablespoons oyster sauce, 2 tablespoons steamed fish black soybean oil, 1 tablespoon white vinegar, 50g lard and 30 tablespoons onion.

2. Wash and drain the fish head for later use.

3, 2 tablespoons of oyster sauce evenly spread on the fish head for pickling.

4. Shred onion, 2/3 slices of ginger, 1/3 chopped into Jiang Mo, and all garlic chopped into minced garlic.

5. Spread all shredded onion, ginger slices and 1/4 minced garlic on the steaming tray.

6. Put the fish head.

7. Chop the millet pepper and pepper.

8. The brand of seasoning used doesn't matter, almost.

9. Put 50 grams of lard in the pot. If you do not eat lard, you can use salad oil instead. If you use lard, it will be more delicious.

10, add minced garlic, chopped Jiang Mo millet pepper and chopped wild pepper, stir-fry for 1-2 minutes, add chopped pepper, stir-fry for 1-2 minutes, and keep the fire low.

1 1. Finally, add yellow pepper.

12. After adding all the peppers, stir fry for 2-3 minutes, add a spoonful of sugar, turn off the heat, and then mix the next bite.

13, pour the steamed fish sauce on the fish.

14, pour a spoonful of white vinegar. No white vinegar can replace apple vinegar. Never use old vinegar.

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

16. Add a proper amount of water to the steamer.

17, turn on the fire until the water boils, and start counting for 7 minutes after SAIC.

18, time is up, bring the pot to a boil and sprinkle with chopped green onion.