1. Spread salt, cooking wine, and steamed fish soy sauce on the fish head and marinate for half an hour.
2. Ready to chop chili and tempeh
3. Prepare minced ginger and garlic.
4. Put the chopped chili, tempeh, minced ginger, minced garlic, and steamed fish soy sauce into a bowl and mix well.
5. Put the green onion and sliced ginger on the plate.
6. Put the fish on a plate and smear the chopped peppers in the bowl. After the water is boiled, put it in the pot and steam for 10 minutes. Turn off the heat and simmer for 5 minutes. (My fish is bigger, so I steamed it for 10 minutes, and the smaller one is 7 or 8 minutes.)
7. Heat oil in another pot.
8. Sprinkle the steamed fish with chopped green onions and small red peppers, and pour hot oil.
9. The hot and fragrant chopped pepper fish head is ready! It's delicious with rice or noodles!
Tips:The real Xiangcai chopped pepper fish head does not add steamed fish soy sauce, but I think it’s better to add steamed fish soy sauce. If you don’t like it, you don’t need to add it.
