Chopped Pepper Fish Head

Name: Chopped Pepper Fish Head
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Silver carp head; 1 piece Green Hang Pepper; Some Chop peppers; Some Cooking oil; Some Cooking Wine; 3 pieces Chives; 6 slices ginger; 1 tsp salt

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Speaking of appetizing spicy dishes, one naturally thinks of well-known dishes such as fish-flavored pork shreds, mapo tofu and chopped pepper fish head. The red and bright color and the spicy taste make it very tempting to taste the fresh salty flavor. Although my family is not able to eat spicy food, I like spicy food very much. It can also be said that there is no spicy food, so chili and hot sauce are must-haves at home.
Chopped pepper fish head, I believe many people like me, it tastes spicy and delicious, the fish is tender, fat but not greasy, and the taste is soft and waxy. To make chopped pepper fish head, usually the head part of silver carp (also called bighead carp, fathead fish or bighead fish in many places) is used; it has tender meat, rich nutrition and low fat, in addition to containing protein, calcium, phosphorus, and iron. In addition to many trace elements, it also contains vitamin B1, which is a lecithin that is lacking in fish meat. Regular consumption can enhance memory, thinking and analysis capabilities, and make people smart. In addition, fish heads are also rich in a variety of unsaturated Fatty acids are especially important for the development of the brain. It can make brain cells abnormally active, so it greatly enhances reasoning and judgment; the meat under the gills is transparent and gelatinous, which is rich in collagen, which can resist the aging of the body and repair the body cells Tissue; therefore, eating fish heads often can not only strengthen the brain, delay mental decline, but also have the effect of beautifying and beautifying.
The ingredients and methods of chopped pepper fish head are also extremely simple, but if the fish is not fishy, tender and juicy, it is skillful; cleaning, marinating, and steaming fish must be done in three steps. The first two steps are simple. In other words, the third step is the secret to make the fish mature and tender in the shortest time; this way, the steam generated during steaming can be convectively circulated, which not only shortens the steaming time, but also allows the fish to be heated evenly, so it is steamed. The fish will be more tender and delicious. It is comparable to the steamed fish in the big restaurant, and is comparable to the steamed fish in the big restaurant. If you learn this trick, it will be no problem to steam any fish in the future~~~

Ingredients

1 piece Silver Carp Head
1 piece Green Hang Pepper
Some Chop Peppers
Some Cooking Oil
Some Cooking Wine
3 pieces Chives
6 slices Ginger
1 tsp Salt

Chopped Pepper Fish Head

1. Prepare the ingredients

2. I bought two pieces of fish that day. The sea bass was steamed and presented to my mother. Because I wanted to eat the fish head with chopped pepper, I bought another piece of silver carp, and the fish body was baked.

3. When handling the fish, take care to remove and clean all the black film attached to the belly and head of the fish. Otherwise, it will have a heavy "fishy smell and earthy smell", then drain the water and remove it with a knife. Carefully split the fish head, but do not split it. Marinate it with green onion ginger and cooking wine for about half an hour to further remove the fishy taste and enhance the flavor.

4. Put a pair of chopsticks on top of a large plate, put on the washed green onion and sliced ginger, which also achieves the effect of removing fishy and increasing fragrance

5. Place the marinated fish head face up on the chopsticks and sprinkle some chopped green onions

6. Later, spread the chopped pepper evenly on the fish head with a spoon, and then drip some cooking wine, which can further remove the fishy smell and the peculiar smell produced by the pickled chopped pepper.

7. Put the fish head in the steamer water after boiling

8. Cover and turn on high heat, and steam for about 8-10 minutes according to the size of the fish head

9. After steaming, take out the plate and take out the chopsticks under the fish head. If you think there is more soup, you can pour some out. I like more marinade to taste better

10. While the fish is steaming, wash and cut the pepper and green onion leaves

11. At the same time, heat up the oil in a separate pot, add the chopped green onion and Hangzhou pepper to fragrant, and then pour it on the fish head while it is still hot

Tips:
1. Before steaming the fish, the cleaned fish head can be marinated with a little salt and cooking wine to remove the fishy and taste more delicious
2. For those who like heavy taste and color, you can add some light soy sauce or steamed fish soy sauce. I didn’t add it this time.
3. The steamed fish is the same as the usual steamed buns and steamed buns. It must be steamed and put in this way to make the fish ripen quickly and taste more tender.
4. Step 4 is the secret to make the fish tender and fresh in the shortest possible time; first set up a pair of chopsticks on the plate, and then put the fish head, so that the steam generated during steaming can be convectively circulated, not only can shorten the steaming The cooking time can also heat the fish body evenly, so the steamed fish will be more tender and delicious; it is comparable to the steamed fish in big restaurants, and it will be no problem to steam any fish in the future if you learn this trick