Chopped Pepper Fish Head
1.
After washing the fish head, put it in the plate. Today, the fish head is a bit big and can only be loaded with this stainless steel plate.
2.
Add a pinch of salt.
3.
A pinch of pepper.
4.
There is no cooking wine at home, add some white wine instead.
5.
Ginger shreds.
6.
Add some light soy sauce, massage the whole fish head evenly and marinate for 15 minutes.
7.
When the fish head is marinated, we prepare the seasoning, peel the ginger and put it in the grinder.
8.
Put the garlic in too.
9.
This red pickled pepper is bought in a bag from the supermarket. After taking it out, you need to wash off the excess salt water on the surface, and throw it away together with the pickled wild pepper.
10.
Of course, these can also be chopped by hand to make it more fragrant, but I recently touched the chili and my hand stings, so I used this machine.
11.
Just mark it like this.
12.
Today, the steamer at home took time off. I used a wok and a tripod to steam, and boiled water and put the tripod on.
13.
Put the fish head in the water and steam for 6 minutes.
14.
In another pot, heat the pot and pour in rapeseed oil and add an appropriate amount of lard.
15.
Add 7 layers of hot chopped peppers.
16.
Add a spoonful of sugar after sautéing.
17.
A spoonful of chicken powder.
18.
Add a little light soy sauce, stir fry evenly and set aside.
19.
After the fish head is steamed for 6 minutes, use a clamp to remove the water from the plate.
20.
Then spread the fried chopped peppers flat and cover and steam for 5 minutes.
21.
Sprinkle a little chopped green onion from the pot, that's it.
Tips:
The steaming time can be adjusted according to the size of the fish head. This spiciness is not very spicy. Basically, people in Sichuan can eat it. I didn't add salt because I added a little when pickling. The chopped pepper and light soy sauce also have a salty taste. If the taste is heavy, you can add a little bit.
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