Spicy fish head with pickled peppers

Thoroughly clean the Bighead Carp head, removing gills and any scales. Pat dry with paper towels. Cut the fish head in half lengthwise.

Place the fish head in a bowl. Add 20g of the sliced Ginger, 20g of Shaoxing wine, 2g of Salt, and 1g of White pepper. Rub all over the fish head and marinate for 15 minutes.

While the fish head marinates, prepare the other ingredients: finely chop the Pickled green chilies and Pickled red chilies. Mince the Garlic. Slice the remaining Ginger. Separate the white parts of the Scallions from the green parts; chop the white parts and finely chop the green parts for garnish.