No water evaporating pepper fish head

There's a classic "Pipper Head" in the Hunan restaurant. I'll go to the Hunan restaurant every time I order, but every time I go there at least seven or eight times, the red peppers are covered in the head of a young fish, and I look like I'm going to eat the whole fish head. I'm going to light another one with the rest of the soup and pepper. I like it, but I've never done "precious fish head" on my own, and I'm always worried that it won't work out, that it's old or that it won't taste good. In Shenzhen, there are plenty of Hunan restaurants that can eat at any time, and even in my country, there are several Hunan restaurants around which the taste is normal, but when they are lazy, they solve the problem. I can't even talk about being a fishhead. I was a volunteer last month, I was a cook at the Net Forum, Sister Rainwood, and I've been poaching her under the cover of her dinner, and I've been watching the pickle head for the first time, but I've never learned anything. Because of the size of the work done that day, 12 of them were in the form of professional steam cabinets, and time was in the hands of the kitchen masters, which was different from the fact that we were doing it at home with steam pans. Last weekend, I had another fish addiction, and if I had gone out to eat, I would've made my own food, had my stomach been eaten, and decided to make it myself. I'm not sure how long I'm going to be in trouble before it's evaporated. Remembering what I saw on the Internet, I decided to use the cast pan to steam the fish head, and since someone said I could use the cast pan for 10 minutes, I could use the cast pan for 10 minutes. Before I put my head into the cast iron, I painted a layer of tar, laid a layer of onions and a little ginger before putting it on the head, put it on a small fire for 10 minutes, and once the fragrance of the cap was spilled, the fish head's "fresh" and pepper's "spicy" merged. It seems to be better than the traditional "precious fish head" with a cast iron pan, which keeps the fresh smell of the head better in the flesh, and the smell of the pepper just right into the fish, which is soft and thin, and the entrance with a spicy spicy onions, and even the onions that are laid on the bottom of the pot because of the inhaling of the steamed fish are very good, and I'm going to get another shallow cast iron pan to make fish without water. Who says we like to eat fish