Braised Fish Head with Chopped Pepper
1.
The fish head is cleaned and cut in half from the middle. Heat oil in a pan, add ginger slices and fry until fragrant.
2.
Add the fish head and fry it until it turns yellow. Turn it over and continue frying.
3.
Pour the cooking wine on the fish head, immediately cover the pot and simmer for a while (half a minute). This step will simmer the wine in the pot, which is more conducive to removing the fishy smell and lifting the fresh fragrance of the fish. Add 1 tablespoon of Pixian red bean paste, 3 tablespoons of chopped pepper sauce, and white sugar to the fish.
4.
Pour in an appropriate amount of water, it is appropriate that most of the fish head is submerged in the water.
5.
Cover the pot, turn to medium heat and continue to simmer for seven or eight minutes. The fish head in my main picture is not too big. If the fish head is bigger, the braising time should be extended appropriately.
6.
Open the lid of the pot and collect the sauce over high heat. In the process, you can use a spatula to continuously scoop up the soup on the side of the pot and pour it on the fish head. You don't need to turn it over, just sprinkle garlic leaves or chopped green onions.
