1. Split the fish head down the middle from inside.Fish tail and backbonecut into pieces;Peel and wash the yam, then cut into chunks;Chop the cilantro into small segments, mince the ginger, and smash the garlic cloves.

2. In a wok, pour in oil, add fish head and fish pieces, fry both sides until done, then remove.

3. Flip over.

4. In the same wok with some remaining oil, once hot, add the karamata seeds, broken dry chili peppers, doubanjiang, minced ginger, minced garlic, and white parts of cilantro; stir-fry till fragrant.

5. Add water and a little rice wine, bring to a boil.

6. Place the fried fish head, fish pieces, and yam into the pot, season with appropriate amounts of salt and chicken essence.

7. Boilover high heatfor a while then reduce to medium heat and simmer until the yam is soft and tender, add cilantro leaves before serving.