1. A live fish of silver carp weighing about six catties in the vegetable market is best if you can choose the fish from Qiandao Lake here in Shanghai; I usually buy a whole fish, the fish head is made of chopped pepper fish head, and the fish body is made of boiled fish. The fish head is trimmed in the early stage, the black film is removed, the knife is cut, and the fish head is marinated with salt and cooking wine for 15 minutes.
2. Prepare green onion, ginger and garlic, sliced.
3. Lay the green onion, ginger, garlic, and perilla on the bottom of the plate. The perilla is the best fresh one. You can only use dried perilla instead.
4. Chopped pepper is bought on the market, wash it with water, strain out the chili seeds inside, and drip dry; light up the fire, preheat the salad oil, introduce chopped pepper, a little chopped green onion and minced garlic and fry until fragrant.
5. Place the fish head evenly on the plate where the green onion, ginger, garlic and perilla have been spread; evenly spread sugar, chicken essence and a little light soy sauce on the fish, and then spread the fried chopped peppers evenly on the fish head.
6. After steaming on high heat for 12-14 minutes, you can uncover the pot, sprinkle with chopped green onion, and serve;
Tips:1. The steaming time should not be too long, the taste will be a bit worse when it is old;
2. You can put a pair of chopsticks under the fish head to support the fish head, so that it will cook faster and the steaming time can be slightly shortened.
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