Double Pepper Wuhan Flavor Fish HeadHeadThe ingredients:Bighead carp head (with a little body)Cut into two along the back, and make large slashes in the meaty parts of the backbone.Fermented chili pasteDried red chilies, yellow lantern chilies, wild mountain peppers, chopped green onionsMinced ginger,Monosodium glutamate (MSG)SugarOyster sauceBeerHow to make double pepper Wuhan flavor fish head:

Step 1) Clean the bighead carp: Remove the gills, gently scrape off the black membrane inside the abdomen, clean thoroughly. Split the head open along the back and cut it into two halves. Make large slashes in the meaty parts of the backbone.

Step 2) Rub both sides of the fish head with oyster sauce and MSG for 3 minutes.

Step 3) Use chopsticks to place the fish head on a plate.

Step 4) Mix the fermented chili paste with some minced ginger into one bowl, mix the remaining chili peppers and a little yellow lantern pepper into another bowl.

Step 5) Heat oil in a pan until it is about 70% hot and smoking, then pour over both bowls of sauce. Stir each bowl of sauce thoroughly.

Step 6) Sprinkle a little sugar on the fish head. Arrange the two bowls of sauce evenly on either side of the fish head, ensuring to leave some oil behind for a better texture.

Step 7) Steam the fish head in boiling water for about 10 minutes if using chopsticks, or at least 15 minutes if not.

Step 8) Garnish with chopped green onions. Heat the oil until it is smoking hot and pour over the green onions to release their aroma. Be careful of the high temperature as it can make the greens wilt quickly.

Boil water in a pot.Place the fish head on a plate and put it into the boiling water, cover with a lid and cook over high heat.Steam for 10 minutes. If no chopsticks are placed under the fish head, steam for at least 15 minutes.  

Once cooked, sprinkle chopped green onions on top of the fish head. Heat oil in a pot until it is 70% hot and steaming, then pour over the green onions. Be careful with the temperature; too low will not bring out the aroma of the onions, nor produce sizzling sounds, while too high will wilt them.Do not use excessively hot oil as it may burn the green onions.