Chopped Pepper Fish Head

Chopped Pepper Fish Head

1. The gills in the fish head are cleaned and rinsed with clean water to remove fish blood and impurities.

2. Cut the fish from the mouth to the abdomen in the middle, but do not cut.

3. Wash green onion and ginger and cut into strips.

4. Put the fish head into the container and pour cooking wine, oyster sauce, steamed fish soy sauce, and salt.

5. Various massages on the fish head evenly spread the seasoning on the fish head, add ginger and spring onion and simmer for 30 minutes.

6. The simmering fish heads are placed on the plate, but you must first press the green onion and ginger shreds under the fish heads so that the steamed fish heads have a richer taste.

7. The even size of chopped peppers is set aside on the upper part of the fish head so that the appearance is higher.

8. Put the chopped pepper fish head into the steamer and steam for 15 minutes.

9. The steamed fish head is full of fragrance and the soup is poured into a bowl, and the noodles can be reserved for eating.

10. Pour an appropriate amount of oil into the pot, heat it and fry the peppercorns until fragrant.

11. Sprinkle the chopped pepper on top with chopped green onion and hot pepper oil and pour on it while it is still hot.

12. You're done with the delicious to bursting chopped pepper fish head.

13. The nutritional value of fish head is very rich. This way of eating is my favorite.

14. Have a special taste for a cup of small white roast.

15. The entrance of the fish head is so delicious that it is memorable.

16. Chopped pepper fish head is a must-have specialty dish for banquet guests.

Tips:

Fish heads are the heads of various fishes distributed all over the world. It has high nutrition, good taste, and is rich in lecithin and unsaturated fatty acids which are essential for human body. It is good for lowering blood lipids, strengthening the brain and delaying aging, helping to enhance male sexual function, reducing blood lipids, strengthening the brain and delaying aging, and so on. There are many methods, such as fish head pot with pepper sauce, fish head pot with casserole, fish head pot with egg and so on.
1. Lower blood lipids. Modern scientific research has found that there are two types of unsaturated fatty acids in fish, namely 22 carbhexaenoic acid (DHA) and 20 carbpentaenoic acid (EPA). These two kinds of unsaturated fatty acids are very good for clearing and softening blood vessels, reducing blood lipids and strengthening the brain. The content of DHA and EPA in fish oil is higher than that in fish meat, and fish oil is relatively concentrated in the fish head. The content of DHA (22 carbhexaenoic acid) and EPA (20 carbon pentaenoic acid) in the fish head is higher than that in fish meat.
2. Warm the stomach and invigorate the deficiency of edible fish head has the effect of warming the stomach and invigorating deficiency, as described in the "Compendium of Materia Medica"-it can relieve dizziness, benefit the brain, and the elderly are suitable for phlegm and asthma. For people with thin bodies and poor appetite, fish heads are tender but not greasy, and can be appetizing and nourishing.
3. Bu Nao Jian Nao fish head is delicious. It is rich in collagen and DHA, which can promote human metabolism, help repair human cell tissue, and enhance the vitality of the body, especially to keep the growth and development of nerve cells in a good state. It can also delay mental decline.