1. Prepare ingredients.
2.
Cut the fish head from the back, remove the gills, scales, black film, and teeth, and clean it.
Marinate the fish head with cooking wine, salt, white pepper and ginger for 15 minutes.
Place the sliced ginger onion on the bottom of the plate. Place the fish head.
3.
Heat oil in a pan, add minced ginger and garlic and saute until fragrant.
Add chopped pepper and stir well.
4. Add light soy sauce, oyster sauce, cooking wine and salt and stir-fry evenly.
5. Cover the fish head with the fried chopped pepper.
6. Put water in a pot and boil, put the fish heads in, cover and steam for 8 minutes.
7. Take out the fish head, sprinkle chopped green onion, and pour hot oil to stimulate the fragrance.
Tips:1. The gills, teeth and black membranes on the abdomen are the most fishy, so they must be cleaned up.
2. Steamed fish heads must be boiled and steamed in a pot, so that the steamed fish heads will be tender and juicy.
