1. Clean the head of the fish, cut it from the middle of the fish’s lips to the back of the two, evenly touch a small amount of salt and cooking wine, and marinate for about 10 minutes
2. Mince ginger and garlic, and cut green onions into small rings; soak the tempeh in water and drain for a while
3. Add a small amount of oil to the wok, sauté ginger and minced garlic, add tempeh, stir fry until fragrant
4. Stir 3-4 tablespoons of prince chopped pepper into it, then add a little chicken powder for freshness, mix everything well
5. Add a little green onion and ginger slices to the bottom of the plate, add the fish head, and spread the mixed chopped pepper on the surface of the fish head
6. Bring water to a boil in the steamer, add the chopped pepper fish head, and steam for 10 minutes on high heat; sprinkle with chopped green onion, drizzle with a proper amount of steamed fish soy sauce, and finally boil 1 tablespoon of hot oil on top.
