It’s a famous dish in Hunan Province. Steaming method allows the fresh flavor of fish head to be retained in the meat quality as far as possible. The hot red chopped pepper covers the white tender fish head meat, with the smell of hot and fragrant. The taste of chopped pepper just penetrates into the fish meat. The fish head is waxy and soft, fat but not greasy, salty, fresh and slightly spicy. The entrance is delicate and crystal clear, with a gentle spicy taste, once you eat it, you will fall in love with it!


1 silver carp head
50g wild pepper
50g chopped pepper
Appropriate amount of garlic
1 tablespoon salt
1 tablespoon cooking wine


Step 1
Cut the fish head in half, wash it, spread salt on it, put it in a container, pour in cooking wine and marinate for 30 minutes.

Step 2
Heat the oil in the pan for 7 minutes and saute the mashed garlic.

Step 3
Pour in wild pepper and chopped pepper, add a little water.

Step 4
Boil until the moisture is reduced and the spicy oil comes out.

Step 5
Spread the salted fish head in half, place it on the steaming plate, and pour the boiled chopped pepper sauce on it.

Step 6
Put it into the steamer, start the steaming mode and steam for 10 minutes.

Step 7
Steam and serve.