1. Fish head, green and red chopped peppers, ginger, green onions (I planted in a flower pot, malnutrition, relatively thin), garlic, spare.
2. Wash the head of the fish and cut it from the abdomen with the skin on the back. (I cut a bit crooked)
3. Add a little shredded ginger and green onion, add a little salt and cooking wine to spread evenly, marinate for half an hour.
4. Cut ginger into shreds, slice green onions, garlic and rice, and prepare green and red chopped peppers.
5. Spread some shredded ginger on the bottom of the plate.
6. Put the fish head on the plate, and add some shredded ginger and green onion on top. Spread the green and red chopped peppers evenly on the left and right sides.
7. Boil water in the pot and let the water open into the fish head.
8. Steam for about 10 minutes. (The specific time depends on the size of the fish head.)
9. Remove the steamed fish head, remove the excess soup, and add a little steamed fish drum oil.
10. Then sprinkle garlic and chopped green onion evenly.
11. Heat the oil in the pan.
12. Heat it until it smokes, and then evenly pour it on the fish head.
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