1. Ingredients. The fish head let the store help cut it continuously.
2. Wash the fish head and remove the black film from the belly. Marinate for half an hour with salt, cooking wine, light soy sauce, pepper, ginger, chicken essence, and tempeh.
3. Half of the ginger, garlic, and green onions are minced and half are sliced.
4. Heat the pan with cold oil, add the minced ginger and half of the minced garlic and sauté until fragrant.
5. Add chopped pepper and Laoganma tempeh and stir-fry until it is fragrant and set aside.
6. Place ginger, garlic, and green onions on the plate.
7. Arrange the marinated fish heads and spread the sauteed chopped peppers evenly.
8. Steam the steamer for 15 minutes after boiling. (Depending on the size of the fish head)
9. Spread the remaining half of the minced garlic and green onion on the steamed fish head.
10. Heat oil in the pot.
11. Just pour it on the fish head.
Tips:Two tips:
1. The chopped peppers and condiments are both fried in the pot, and the aroma will be better when steaming.
2. Laoganma tempeh is more delicious when marinating and frying.
