Chopped Pepper Fish Head

Name: Chopped Pepper Fish Head
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fish head; 3 tablespoons Peanut oil; 1/2 teaspoon salt; 1 small piece ginger; 5 cloves garlic; 1 teaspoon Cooking Wine; 1 teaspoon Fish sauce; 5s Chives; 4 tbsp Chopped pepper

by Duoyun 3602

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Chopped pepper fish head belongs to Hunan cuisine and is a famous dish in Hunan. The "salty" and "spicy" of chopped peppers are used to pour into the fish head, which has a unique flavor. The dishes are bright red in color, strong in flavor, and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy. The best way to make this dish is to use homemade chopped peppers, which are fragrant and spicy enough.

Ingredients

500g Fish Head
3 tablespoons Peanut Oil
1/2 teaspoon Salt
1 small piece Ginger
5 cloves Garlic
1 teaspoon Cooking Wine
1 teaspoon Fish Sauce
5s Chives
4 tbsp Chopped Pepper

Chopped Pepper Fish Head

1. Wash the fish head, remove the gills and scales. Prepare homemade chopped peppers and ginger, onions, and garlic

2. Add shredded ginger to fish head

3. Add the right amount of salt

4. Add cooking wine, marinate well for 20 minutes

5. After marinating, cover the fish head with homemade chopped pepper

6. Put in hot water and steam on medium heat for 10 minutes

7. Chop the shallots and garlic when steaming the fish

8. Sprinkle the green onion and garlic evenly on the fish head

9. Put a tablespoon of oil in another pot and cook until it smokes

10. Pour the hot oil evenly on the fish head

11. Finally, add a little fish sauce to enhance the flavor

Tips:
1. Fish heads should be large fish heads, like grass carp, crucian carp, carp fish heads that are not suitable for making this dish;
2. Chopped pepper itself is salty, so add salt when pickling fish head;
3. In the end, burning oil and pouring on the fish can enhance the aroma of the chopped pepper. The oil must be burned until it smokes. If there is tea oil, it is best to use tea oil, which tastes better.