Chopped Pepper Fish Head

Name: Chopped Pepper Fish Head
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 (about 470g) Fish head; 150g Chopped pepper; 50g garlic; 5 slices Sliced ginger; 20g Cooking Wine; 20g Steamed Fish Soy Sauce; 1 shallot; 10g Peanut oil

by An Yisheng

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Chopped pepper fish head is a traditional dish in Hunan Province. It is one of the top ten classic dishes in Hunan. It is usually made with bighead carp fish head and chopped pepper as the main ingredients, and steamed with soy sauce, ginger, onion, garlic and other auxiliary materials. to make. The dishes are bright red in color, strong in flavor, and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.

This time, the chopped pepper fish head is made with a relatively large head fish. One is that the meat is full, and the second is that the big head fish is tender. It is often cooked in the Canton area by stewing and steaming with chopped pepper and other materials. , You can combine different tastes of cooking.

Ingredients

Chopped Pepper Fish Head

1. Wash the fish head and drain the water. Spread the cooking wine evenly.

2. Place the ginger slices on the bottom of the plate and add the fish heads.

3. Mix chopped pepper, minced garlic, and peanut oil in a small bowl and spread them evenly on the fish head.

4. Put it in the middle of the steaming oven without preheating, start the pure steaming mode, and steam at 100 degrees for 15 minutes.

5. Take out the fish head and discard the fishy water.

6. Drizzle some soy sauce, put on the green onions, and finally drizzle the fish head with boiling hot oil.

Tips:
On the whole, this fish head with chopped pepper is not very spicy, and most people can eat it. If you like a heavier taste, you can add a little chili oil to season it.