Steamed Fish Head with Chopped Chilies

Thoroughly clean the Bighead Carp Fish Head, removing any scales and gills. Halve the fish head lengthwise and make several shallow diagonal scores on the flesh to allow flavors to penetrate.

Pat the Bighead Carp Fish Head dry with paper towels. Rub it all over with Shaoxing Wine and White Pepper. Place 50g of the sliced Ginger and white parts of the Scallions on and around the fish head. Let it marinate for 15 minutes.

In a bowl, combine the Fermented Chopped Red Chilies, finely chopped Fresh Red Chilies, 30g of the minced Ginger, and minced Garlic. Stir well.