Steamed Deliciousness ~ Home-Style Dish ~ Steamed Silver Carp Head - A Jiangnan Flavor Recipe with Incredibly Fresh Flavor

Instructions: 1. Clean the silver carp head, cut it in half lengthwise from the gills, and make a few cuts on the head to help it absorb the marinade. 2. Place the fish head in a bowl, add salt, white pepper powder, and cooking wine, and rub it evenly over the fish head. Marinate for 60 minutes. 3. Slice ginger into shreds, mince garlic, and chop cilantro and scallions. Place half of the ginger shreds, minced garlic, and chopped scallions on the bottom of a plate. 4. Place the marinated fish head on top of the ginger, garlic, and scallions on the plate, then add the remaining ginger, garlic, and chili peppers. Do not add cilantro yet. 5. Bring water to a boil in a steamer, place the fish head in, and steam over high heat for 20 minutes. After turning off the heat, let it sit for 5 minutes.

6. Remove the steamed fish head, discard the broth in the plate, and remove the scallions, ginger, and garlic. Top with fresh scallion segments, minced garlic, and cilantro, and drizzle with light soy sauce. 7. Heat cooking oil in a pan until it smokes, then pour the hot oil over the fish head.

The moment the steamer lid is lifted, a rich, savory aroma wafts out – carefully selected, plump silver carp heads, steamed to lock in this natural bounty. The snow-white fish meat, soaked in a secret sauce, melts in your mouth, its tenderness complemented by the creamy texture of the fish brain, each bite bursting with the sweetness of the river.