This world has no chili peppers.
But there are Sichuan and Chinese prickly ash peppers, and the technology to pickle sour vegetables has existed since ancient times.
As a food enthusiast, Wang Chen's Sumeru Ring was naturally stocked with various seasonings and ingredients he had found, allowing him to cook the food he wanted even in the harshest environments.
The black fish head was split in half, its blood and fishy parts removed, then marinated with salt and cooking wine for a little under two hours.
The marinated fish head was rinsed clean, placed on a plate, covered with ginger and garlic paste, and then a layer of chopped peppers was spread on top.
The fish head was put into a pot and steamed for the time it takes an incense stick to burn.
Once cooked and out of the pot, boiling hot oil was poured over it, and with a sizzle, the fragrant aroma burst forth!
