Steamed Fish Head with Chopped Chili

Method

1. 01

   Step 1

   Prepare all ingredients according to the required amount.

   

2. 02

   Step 2

   First, prepare the fish head. Cut it open in the middle, remove the gills and black membrane, wash it, and place it on a plate to drain.

   

3. 03

   Step 3

   Next, add salt, cooking wine, pepper, and oyster sauce, mix well, and marinate 15 minutes.

   

4. 04

   Step 4

   Finely chop scallions and garlic, peel and shred ginger, and cut scallions into sections.

   

5. 05

   Step 5

   Take a large plate, put scallion segments at the bottom of the plate, put the marinated fish head in the plate, brush a layer of lard on the surface, and then put a layer of ginger shreds on top.

   

6. 06

   Step 6

   Then spread a thick layer of Guizhou-style chili oil over the entire fish head and steam it in a steamer with boiling water.

   

7. 07

   Step 7

   Steam over high heat for 15 minutes, then turn off the heat and let it sit 2 3 . Remove the fish and squeeze out the steaming broth (use a small bowl to collect the broth for thickening later). Sprinkle with minced garlic and chopped scallions.

   

8. 08

   Step 8

   Heat the pan and pour in some oil, then drizzle it over the fish head.

   

9. 09

   Step 9

   Then, put the broth squeezed out from steaming the fish into the pot, thicken it with an appropriate amount of cornstarch, stir until it bubbles, and then pour it over the fish head before serving. (Thickening the steamed fish broth and pouring it over the fish head preserves all the essence of the fish, so none of it is lost.)

   

10. 10

    Step 10

    The fish head is soft and tender, with a savory and slightly spicy flavor—it's incredibly delicious and satisfying.