1. Thaw the plaice head.
2. Split to remove fish gills.
3. Wash and put in a deep dish.
4. Cut the lamb into peanut-sized cubes.
5. Stir the scallion, ginger and garlic rice into the above sauce. Stir-fry the diced lamb evenly and add 20 grams of clear broth, 3 grams of monosodium glutamate, 3 grams of chicken essence, and 3 grams of sugar.
6. Pour the fried diced mutton on the fish head, put it on the steamer, boil the water and steam for 15 minutes, then take it out of the pot.
7. Just sprinkle with chive froth.
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