1. Wash the fish head, wipe both sides with salt, and marinate with cooking wine for 15 minutes. Cut the green and red peppers into pieces, and cut the onion, ginger and garlic.
2. Heat the pot with vegetable oil, and add the oil to 70% heat and fry the fish head on both sides.
3. Remove the fried fish head from the colander.
4. Use the remaining oil in the pot to fry a ginger, garlic, fennel, cinnamon, and peppercorns to give a fragrance. Add a little bean paste and stir-fry evenly.
5. Pour in the cooking wine, add the clear soup, add a little soy sauce, sugar, vinegar, (the salt has been wiped before, and the bean paste is salty, so you can keep it or put it less) to a boil. Simmer for two minutes.
6. Put the fish head into the boiling soup and simmer for 8 minutes on medium heat.
7. Turn the fish head over and continue to simmer for 10 minutes to allow the soup to fully absorb.
8. Sprinkle the green and red peppers on the fish head and collect the juice over high heat.
9. Sprinkle with chopped green onion and serve.
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