1. The fish head is cut inward from the middle, and the fish tail and bone are cut into pieces; Peel taro, washing, and cut into pieces; Chop onion into small pieces, chop ginger and mash garlic cloves.
2. Pour the oil in the wok, throw the fish head and fish pieces in, fry them on both sides and take them out.
Step 3 turn over.
4. Leave the bottom oil in the pot. When the oil is hot, pour pepper, dried Chili (crushed), bean paste, ginger, garlic and scallion into the pot and stir-fry until fragrant.
5. Add water and a little cooking wine to boil.
6. Cook the fried fish head, fish pieces and taro together, add salt and chicken essence.
7. After the fire is boiled, turn to medium heat and stew until the taro is cooked and rotten. Add onion leaves and serve.