Chopped Pepper Fish Head

Name: Chopped Pepper Fish Head
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Big head fish head; Some ginger; Some shallot; Some garlic; 1 piece Red pepper; 2 tablespoons Chopped pepper; Some salt; Some Chicken noodles; Some Steamed Fish Soy Sauce; Some Peanut oil; Some Oyster sauce; Some Cooking Wine; Some pepper

by One degree below zero 0511

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Chopped pepper fish head is a famous dish of Hunan. It is usually made with big head fish head and chopped pepper, steamed with soy sauce, ginger, green onion, garlic and other auxiliary materials. The finished product is red and bright in color, strong in taste, and tender in meat. , Fatty but not greasy, soft and waxy in the mouth, spicy and refreshing. The recipe for this dish in different regions may be slightly different, and the ingredients added are also slightly different. For example, when I am a Cantonese, I also add an appropriate amount of red pepper when making this dish. Because it is not too spicy, you can also add all of them. Add some deep-fried chili peppers on the basis of chopped or chopped chili peppers to increase the spiciness and flavor. It seems to be simple to steam a beautiful chopped pepper fish head. It is a success to ensure a good-looking appearance without sacrificing deliciousness. The steaming process needs to master the time and the size of the heat."

Chopped Pepper Fish Head

1. A big head fish head is about 650 grams. Cut the fish head in half along the back. Remove the black film on the inner layer, rinse off, and dry the water.

2. Take a large plate, put a proper amount of ginger slices and green onion on the bottom of the plate

3. Drain the water and sprinkle the fish head with a little salt, pepper, chicken powder, ginger juice, and cooking wine, then put on a plate and marinate for 15 minutes

4. Mince ginger, garlic and red pepper separately

5. Take two spoonfuls of chopped pepper and chop a few times so it's more even

6. Put the ingredients in steps 4 and 5 in a bowl, add a little salt, light soy sauce, oyster sauce, chicken powder, and a spoonful of peanut oil, mix well

7. Then spread the mixed ingredients evenly on top of the fish head

8. Put the big plate in a pot of boiling water, cover it, steam for three minutes on high heat and then turn to low heat for five or six minutes. This is already steamed.

9. Take out the plate, pour out the soup at the bottom of the plate, pour some steamed fish soy sauce, then boil some hot oil and pour it on the fish head, sprinkle a little green onion

10. Finished picture

Tips:
1. Cut the fish head in half and rinse it off, dry the water and add some ingredients and marinate for 15 minutes to remove the fishy smell. If there is no ginger juice, you can use ginger instead
2. You can simply use chopped pepper. If you compare the ingredients prepared above, the steamed taste will be better than simply using chopped pepper.
3. There is no specific standard for the time for steaming fish head, generally between 8 and 10 minutes. It depends on the size of the fish head, the size of the heat, ordinary wok with a lid, or a special steamer with good airtightness. Some gas stoves have a large fire, and only medium heat can be used when steaming, otherwise the fish head is easy to crack Open, these little tricks can only be mastered by yourself