Chopped Pepper Fish Head

Name: Chopped Pepper Fish Head
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Fish head; 15g Cooking Wine; 50g Red chopped pepper; 30g Doubanjiang; 15g Tempeh; 30g Scallions; 20g chopped green onion; 20g Sliced ginger; 2g salt

by Xiaoyuan Review

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

★★★★★

Xiaoyuan Review

Menu

This is a simple Hunan dish with all colors, fragrances and flavors.

It is very suitable for family banquets and treats. Fast hands are not easy to fail.

★★★★★

Creativity Index

Chopped Pepper Fish Head

Ingredients

Chopped Pepper Fish Head

1. 1 fish head, 15g cooking wine, 50g red chopped pepper, 30g bean paste, 15g tempeh
30g chopped green onion, 20g chopped green onion, 20g sliced ginger, 2g salt

2. Marinate the taro with a little salt and cooking wine for 5 minutes

3. Stir red chopped pepper, bean paste, and tempeh in the pot and stir fry until fragrant. Transfer to a bowl for later use

4. Spread ginger and green onion on the bottom of the bowl, and cover the fish head

5. Spread the fried chopped pepper sauce evenly on the fish head

6. Transfer to the steamer and boil for 8 minutes

7. Sprinkle with chopped green onions

8. Don't say it, start now!

Tips:
1. The fish head with chopped pepper is most suitable to be made with the fish head of the pantou fish. The meat of the pantou fish is tender and has no smell, and is very fragrant.
2. Do not steam the fish head for too long, as the time will affect the freshness and tenderness of the fish head.