Chopped Pepper Fish Head
by Yufeng Jiuwanli
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. One fish head, clean it.
2. Remove the black film from the belly of the fish.
3. Cut the fish body for four or five knives, and chop the fish heads on both sides, chop them through; chop the ginger, add an appropriate amount of cooking wine, and then put the fish heads in and marinate for ten to fifteen minutes to remove the fishy.
4. Put a few scallions on the bottom of the twelve-inch plate, and then cover the fish head on it.
5. Start to adjust the chopped pepper sauce. Appropriate amount of vegetable oil, 5 grams of high white wine (I used white rum here), 2 tablespoons of chopped pepper, 1 gram of salt, 2 tablespoons of steamed fish soy sauce, mix in a bowl and mix thoroughly.
6. Spread the prepared steamed fish material on the fish head.
7. The fish is steamed in a pot on a high fire. After SAIC, the fish is steamed on a medium heat for 12 minutes. The fish can be easily inserted into the back with chopsticks.
8. Sprinkle with chopped green onion and serve.
Tips:1. The fish head is cooked with chopsticks that can be easily inserted into the thick meat part. If the time is not enough, you can steam it for a while.
2. The amount of salt increases or decreases according to personal taste,
