1. Chopped green onion, green onion, slice ginger, mince garlic and set aside.
2. Remove the fish head from the scales, remove the fish cavity and no debris, remove the black film, and throw it away from the mouth as shown in the figure. The black film on the inner wall of the oral cavity must be removed, otherwise the fish will have an earthy smell. After cleaning, a little salt, cooking wine, and light soy sauce are marinated for 15 minutes, then take out and rinse with water. This step is to remove the fishy smell.
3. Take a clean plate and spread ginger slices and green onions on the bottom of the plate.
4. Put the fish head on top, top with steamed fish soy sauce, cooking wine, a little vinegar, top with sugar, minced garlic, and chopped pepper. The dosage is according to personal taste.
5. Bring water to a boil in the steamer, add the fish heads, and steam for 12 minutes on high heat, turn off the heat and simmer for two minutes. The steaming time depends on the size of the fish head. The water must be boiled before adding it.
6. Sprinkle the shallots out of the pan, add oil to the wok, add the peppercorns and fry them to get the fragrance, remove the peppercorns, pour the oil on the fish head and you're done.
7. It was on the table, a very gorgeous dish, and it was salivating.
