1. Fish head choose fresh fat head fish, this one weighs 2 catties and a half, wash and drain.
2. The ginger + spring onion + cooking wine is made into juice with a food processor, and the fish head is marinated for 15 minutes by touching it.
3. Stir-fry ginger and garlic in vegetable oil until fragrant, add red pepper and stir-fry over high heat. Add tempeh and a little sugar.
4. The green pickled peppers are also fried well.
5. Shake off the excess ingredients on the fish head, and spread the fried chili on the fish head.
6. Add green onion knots, shredded ginger, top with steamed fish soy sauce, balsamic vinegar and light soy sauce.
7. Put the cooking wine and pepper in the water and bring it to a boil. Put the fish head on the high heat and steam for ten minutes. Turn off the heat and simmer for 2-3 minutes.
8. Choose ginger and green onions for the steamed fish head.
9. Sprinkle with chopped green onions.
10. Scented!
