Duo jiao yu tou

Method

1. 1 Cut the carp head in half lengthwise, wash thoroughly and pat dry, then rub with Shaoxing wine and ginger.
2. 2 Place the fish head-down on a deep plate, and line the bottom with a few slices of ginger.
3. 3 Sauté minced garlic and fermented soybeans in hot oil for 1 minute, then mix with ground chili and pickled salt.
4. 4 Cover the fish completely with the chili mixture and steam over high heat for 15 minutes.
5. 5 Drain off excess steam, drizzle with soy sauce and hot oil, sprinkle with chopped scallions, and serve immediately.

With an appliance

• Oven 40 min

  Replace step 4: cover the fish head plate tightly and bake at 180°C on the middle rack for 15 minutes, rotating the tray at the 8th minute; step 5 remains unchanged.