1. Marinate the fish head with white pepper, salt, yellow wine and ginger slices for at least half an hour
2. After marinating, remove the fish head and dry the water (the water in the marinated fish is more fishy and must be removed)
3. Set the pot, boil water, steam the fish in the pot for five minutes after the water is hot (you don't need to steam it, the fish will change color)
4. Pour the steamed fish water, move the fish head into the pan, pick out the ginger slices on top, and re-sprinkle the ginger shreds and perilla for use
5. In another pot, heat it up, add tea oil, ginger and garlic and sauté fragrant, put in the clams after spitting in the sand (the clams are bought and raised for a long time, and the water should be changed frequently in the middle)
6. The clams are fried, add the sea prawns with the head and the prawn thread, the sea prawns have changed color, add the nine-layer pagoda, and taste, add a little bit of fresh, steamed fish soy sauce, a little water (a small half bowl is enough) to boil and pour it into the steam beforehand On top of a good fish head, stew over fire for a good taste
7. Then sauté some red onion oil and pour it on top, sprinkle some green pepper shreds on the heat to collect the juice and you can start eating
