Chopped Pepper Fish Head

Name: Chopped Pepper Fish Head
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Silver carp head; 50g Wild Sansho; 50g Chopped pepper; Some garlic; 1 tablespoon salt; 1 tablespoon Cooking Wine

by Teacher Kong teaches cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Chopped pepper fish head is a famous dish in Hunan. The steaming method keeps the fresh fragrance of the fish head as much as possible within the meat quality. The hot and spicy red chopped pepper is covered with white and tender fish head meat, braving the hot and fragrant aroma, and the taste of the chopped pepper is just right. Penetrating into the fish meat, the fish head is waxy and soft, fat but not greasy, salty and slightly spicy. The entrance is delicate and crystal clear, with a gentle spicy taste, you will fall in love with it once you eat it!
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Ingredients

1 piece Silver Carp Head
50g Wild Sansho
50g Chopped Pepper
Some Garlic
1 tablespoon Salt
1 tablespoon Cooking Wine

Chopped Pepper Fish Head

1. Cut the fish head in half, wash and put salt in a container, pour in cooking wine and marinate for 30 minutes.

2. Put oil in the pot and heat to 7 minutes, then sauté the garlic.

3. Pour in wild mountain pepper, chopped pepper, and add a small amount of water.

4. Boil until the moisture is reduced and the spicy oil is poured out.

5. Spread the marinated fish head in half, place it on the steaming dish, and drizzle the boiled chopped pepper sauce.

6. Put it in the steamer, start the steaming mode, and steam for 10 minutes.

7. It can be eaten after steaming.

Tips:
1. There is no steaming box at home, you can put it in a steamer and boil it for 10 minutes.
2. Garlic is a spicy material that matches the taste of fish, which removes fishy and enhances the taste. The garlic after being oiled and sautéed has a reduced pungent taste and a more intense fragrance. It is steamed with fish head and chopped pepper to make the flavor more unique.