Cooking Steps

1. 

   Step1:Leave half ginger and cut the other half. Cut garlic and dice pork.

2. 

   Step2:My mother taught me how to chop peppers. I made them myself. It's authentic Hunan flavor.

3. 

   Step3:The scale is like this.

4. 

   Step4:I didn't buy fatty head fish. Carp went to the fishy tendon and blood water. I cleaned it repeatedly. Put ginger slices in it. Sprinkle salt on it. Pour in Erguotou (I think it's better to go to the fishy smell of white wine than cooking wine. We'll clean it later, so don't worry about the taste of wine) and marinate it for 1015 minutes.

5. 

   Step5:Cool oil in a hot pot. It can be a little more oil. (it's used to steam fish directly.) Add ginger. Stir fry diced meat for one minute.

6. 

   Step6:Finally, add the minced garlic. Stir fry the minced meat with chopped chili until it is slightly yellow. Chop the chili without drying. The process is about 1 minute. (be sure to stir fry the ginger and minced meat in this order. Finally, put the garlic and chopped chilli. In this way, the stir fried and chopped chilli will not dry. Moreover, the minced meat is slightly yellow. When steaming fish, the fragrance can be released to the greatest extent.

7. 

   Step7:Fish head should be rinsed with water again. Wash off wine and excess salt. Put some ginger slices under the fish head. Spread the stir fried chopped chilli on the fish head. Sprinkle with a little salt and sugar.

8. 

   Step8:I steam it in a pressure cooker. Water it. Steam the fish and the plate together in high heat for 15 minutes. Turn off the heat and keep it stuffy for 5 minutes. Steam for 20 to 30 minutes in a steamer.

9. 

   Step9:In 20 minutes, put the fish out of the pot. Pour in the vitamine (about 35 tablespoons). Or steam the fish and soy sauce. Put the minced green garlic on the fish. At this time, heat some hot oil in another pot. Pour it on while it's hot.

10. 

    Step10:Yes. It's delicious.