主料:鳙鱼头8千克,眼球突出,角膜透明,鱼鳃色泽鲜红.调料:盐50克,植物油500克,料酒200克,葱、蒜,姜各50克,剁椒2千克.烹饪流程:1.刮去鱼鳞,剪去鱼鳃,清洗干净,将鱼头劈成两半(不要劈断),在头部背肉各深划两刀.2.葱切成0.2厘米大小的葱花,姜、蒜切成0.2厘米大小的末.3.将鱼头抹上盐,撒上料酒、剁椒、姜末、蒜末,放入蒸柜蒸15分钟至熟,撒上葱花. Ingredients: 8kg head of mandarin fish, prominent eyeballs, transparent cornea, brightly colored gill of fish gills Spice: 50g of salt, 500g of vegetable oil, 200g of cooking wine, 50g of onion, garlic and ginger, 2kg of chop. : 1. scrape the scales, cut the fish gills, clean, cut the head into two halves (do not split), the back of the head in the deep draw two knives .2 onions cut into 0.2-centimeter-sized green onion, Ginger, garlic cut into 0.2 cm size of the end of the 3. Fish head smear salt, sprinkle with cooking wine, chop pepper, ginger, minced garlic, steamed into the steamer 15 minutes to cooked, sprinkled with chopped green onion.