Chopped Pepper Fish Head

Name: Chopped Pepper Fish Head
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Bighead carp head; 30g Chop peppers; A tablespoon oil; A pinch salt; 2 tablespoons Cooking Wine; 2g White pepper

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This is a very delicious New Year's dish. The most important thing for Chinese New Year is auspiciousness. Fish is an indispensable item in the New Year's dishes. The whole fish head is served on the table with brightly chopped peppers. The red is very festive.
The hot and spicy chopped peppers, covered with white and tender fish heads, braving the hot aroma and the temptation of the spicy flavor of Hunan cuisine, are perfectly embodied on the chopped pepper fish heads. The dishes are bright and red in color, and the meat is tender, spicy and tender. .
Bighead carp is a low-fat and high-protein fish, which has a certain protective effect on the human cardiovascular system. Bighead carp has a higher brain marrow content than ordinary fish, and has more phospholipids and pituitary gland. Regular eating can refresh the brain. Improve people's memory.

Ingredients

1 piece Bighead Carp Head
30g Chop Peppers
A tablespoon Oil
A pinch Salt
2 tablespoons Cooking Wine
2g White Pepper

Chopped Pepper Fish Head

1. Wash the fresh peppers, remove the stalks, and dry until there is no water on the surface

2. After chopped, add salt, mix well, marinate overnight and serve

3. After removing the gills of the fish head, rinse it well. You must use this fish head to make chopped pepper fish head, which is large, thick and plump.

4. Combine salt and white pepper. Spread 10 grams of minced ginger on the inside and outside of the fish head, spread evenly, and drizzle with cooking wine to remove fishy

5. Boil water in a steamer, take appropriate amount of green onion and ginger, and place it on the bottom of the plate

6. Put the fish head on it, so that the fish head can be further removed, and the fish head can be overhead, which is more conducive to neat circulation.

7. Put half a pot of water in the casserole and put seaweed

8. Put the fish heads in a steamer and place them on a casserole. Steam the fish heads on a high fire for about 3 minutes. Since salt was applied before, some water will be deposited in the fish heads, and the water will be removed.

9. Spread the chopped pepper evenly on the fish head, then sprinkle with minced ginger and minced garlic, steam for 7 minutes on high heat, and then out of the pot

10. Sprinkle the green onion on the steamed fish head

11. Boil the oil in a pot until it is ripe

12. That is, when you can see obvious oily fumes, pour hot oil on the fish head to further let the aroma of onion, ginger, garlic and chopped peppers come out.

Tips:
1. Chop chili peppers can be made more at a time, stored in a sealed container for a long time, and take it out with a non-soaked spoon when eating.
2. Spread the fish head with some seasonings in advance, which can not only remove some peculiar smell, but also give the fish head a basic bottom taste. In addition, the chopped pepper must be finely chopped when making it, and the taste will be better.