Cut off the flat knife with the fish head, take a small part of the fish body, remove the gills and wash it, and then cut off the mouth of the fish.

Marinate the fish head with cooking wine, chopped green onion, ginger slices, garlic slices, sesame oil, monosodium glutamate and refined salt to make it tasty. The pickling time should not be less than two hours, and it is better to marinate it for half a day. Attention, when pickling, the utensils should be sealed tightly.

After pickling, take out the fish head, remove the old onion, put in the ginger and garlic slices, throw them away or keep them, and put in some chopped green onion, ginger and garlic slices again.

Steam the salted fish head in a pot, and the steamer used must be tight. Steam until 15 to 20 minutes, take out the pan, and steam the hairtail head.

This steamed hairtail is delicious and refreshing. Although it is slightly strong, it does not hide the unique taste of marine fish.