Cut the fish head. It is easiest to use a butcher’s knife as shown above to split the head in half and lay flat.

The black film on the inside of the fish head is removed, then sprinkle salt, cooking wine on both sides of the fish head. Place some of the ginger on it, and marinate.

The pickled peppers, green onions, ginger, etc. are prepared.

Heat a pan with a bit of oil, add ginger, hunan chili sauce, pickled pepper, dried douchi, miced garlic, a small amount of sugar, and sauté for a few moments until all ingredients are incorporated.

Boil a large pot of water, add the fish head and simmer it until the fish begins to lose its pinkish color.

Put the fish head eyes up in the dish, spread the previously fried ingredients, and then put a little fresh hunan chilies sauce, and finally put some Cellophane noodles (soaked sofunderneath.

Pour the light soy sauce, oyster sauce and cooking wine into a small bowl, mix well and pour over the fish head, then top with sesame oil.

Put the fish in the steamer for 10 minutes. After that point, continue to simmer for 2 minutes.

Sprinkle with chopped green onion. Pour the hot oil over the top. It is now ready to serve!