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1. Prepare ingredients: Fathead fish, chopped pepper, cooking wine, shallots, chopped green onion, ginger, garlic, millet pepper, chili, sesame oil, pepper and sesame pepper (Huawei varies from person to person)
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2. Wash the fish head and remove the scales with a spatula.
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3. The black part can be hung up with a steel ball.
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4. Marinate the fish head with green onion, ginger, garlic, cooking wine and salt for half an hour to remove the fishy smell.
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5. Coat the body of the fish head with chopped chili (according to the amount of taste), boil the hot water and steam it on the pot. Use two chopsticks to support the fish head to make the bottom of the fish head evenly heated. Steam for 10-12 minutes (measure the time according to the fish head) ).
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6. After being out of the pan, heat the sesame oil in a dry pan, drizzle with shallots, pepper and sesame (according to the taste, not Hunan cuisine) and fry the aroma.
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Tips:1. The black part inside the fish head can be removed with a steel wire ball. \n2. Two chopsticks can be placed under the steamed fish head to heat the bottom of the fish head evenly. \n3. After being steamed and out of the pot, you can drizzle onion, pepper, sesame, tempeh and other flavors you like with hot oil according to your taste.
