This dish has basically become the signature dish of Hunan cuisine. Unfortunately, as a girl from Hunan, she didn’t eat this dish until she was in College for the first time. Before her marriage, she never thought that she would be able to make such a big dish one day. It’s not so difficult to make it in practice.


500g fish head
3 tbsp peanut oil
1 / 2 tsp salt
1 small piece of ginger
5 cloved garlic
1 teaspoon cooking wine
5 chives
4 tbsp chopped pepper


Step 1
Wash fish head and set aside. Cut scallion into sections and ginger into slices( Garlic is not needed. The garlic in the picture is in disorder. Please ignore it.)

Step 2
First, evenly spread cooking wine on the fish head, then evenly spread a layer of salt, and then marinate with onion and ginger for 10 minutes( Curing time can be longer. After curing, you can prepare other dishes or cook a meal. This time is flexible

Step 3
Scoop out chopped peppers, mix well with high alcohol( I bought the Red Star Erguotou in the market

Step 4
Cover the fish head with chopped peppers, boil the water in the pot, and put the fish plate into the pot when there is steam.

Step 5
Steam for 10 minutes, then remove and sprinkle with scallions (or coriander powder if you like). Heat the oil in another pan and pour the oil over the chopped peppers and scallions.