Chopped Pepper Fish Head

Name: Chopped Pepper Fish Head
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Silver carp head; 400g Chop peppers; Some Vegetable oil; Some salt; 2 pieces Green garlic; 15g Soy sauce; 4 cloves garlic; 20g Chaotian Pepper; 20g ginger; 20g Cooking Wine; 20g Pepper oil

by Jiangxia Swordsman

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Fish head with chopped pepper is a classic dish of Hunan cuisine. It is spicy and refreshing, and it is very enjoyable to eat. Spicy is not a kind of taste, but a kind of pain, but it makes people feel very refreshing. The taste of this dish, if summed up by one sentence of lyrics, is "pain and happiness". In Nawei's words, it is "the one who eats goods is called a two."

Chopped Pepper Fish Head

1. Wash the fish head and cut it in half. Spread light soy sauce and a small amount of salt evenly. Marinate for 20 minutes; wash the chili and green garlic, cut into sections, and set aside; wash ginger and garlic, slice and set aside

2. Lift the frying pan, add the fish heads, fry until the fish skin is slightly charred, remove and set aside

3. Heat the pot, add the pepper oil, when the oil is 90% hot, add the ginger and garlic until fragrant

4. Quickly add 200g of chopped peppers and stir fry quickly to get a fragrance

5. Put the fried fish head into the pot, add a proper amount of water until the fish head is over, sprinkle another 200 grams of chopped peppers, cover the pot, boil on high heat, and simmer for 5 minutes on medium heat

6. Add appropriate amount of cooking wine, add the cut green garlic, harvest the juice over high heat and serve

Tips:
1. Do not fry the fish for too long, otherwise it will affect the umami taste of the fish;
2. If you really like spicy food, you can add an appropriate amount of pickled peppers, then this becomes the legendary "double pepper fish head".