Split the fish head in half, sprinkle with salt and marinate for about 20-30 minutes. Then pour a little yellow wine, sprinkle with ginger powder (if not, use fresh ginger powder), pepper (must), a little sugar and chicken essence. Then pour Lee Kum Kee's steamed fish soy sauce (soy sauce). Step 3, prepare an oil pan, put chopped green onion and fresh chopped pepper in the pan, and fry the oil until red. It must be full of fragrance at this time. Finally, pour the chopped pepper evenly on the fish head and cook it in a steamer for 30 minutes. It is not advisable to steam for a long time, and the fish will get old.

Practice 2

Raw materials: fat fish head 1 piece (2 kg), Hunan special chopped pepper, 3 g monosodium glutamate, red oil 10 g, ginger 10 g, 8 g onion, and white radish slices 15 g.:

1. Wash the fish head, remove gills and scales, and split it in two from the middle of the fish lips. 2. Spread salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and then apply chopped pepper to the fish head. Put 2-3 slices of ginger and white radish on the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish.

3. Steam in the pan for 15 minutes. After taking out the pan, sprinkle chopped green onion on the fish head, pour the cooked oil, then steam in the pan for 2-3 minutes, and serve.

Practice 3

Put a little salt and chicken essence on the fish head inside and outside, not too much salt and chicken essence, just the right amount. Put it on a plate, pour a little cooking wine on it, put ginger slices on it, chop up two small red peppers and sprinkle them on the fish head, and spread a layer of "red sky" (I used 1/3 bottles of red sky), and then start to steam it. After steaming, pour the hot salad oil on it, and you can serve it. It tastes delicious and you can make it yourself.