Chopped Pepper Fish Head
1.
Wash the head of the big fish and pickle it with salt, green onion and ginger cooking wine for half an hour, rinse it well, dry it and set aside.
2.
Finely chop the green onion, spicy millet, ginger, and garlic for later use.
3.
Take a bowl and hold half a bowl of chopped peppers.
4.
Add sugar and pepper.
5.
Put the chopped green onion, ginger, garlic, and minced millet on top of the chopped chili and drizzle with hot oil.
6.
Drizzle a little light soy sauce, and stir evenly with the chopped peppers.
7.
Chop the chives leaves and set aside.
8.
Bring the steamer to a boil and place the fish heads. Spread the chopped peppers evenly on the fish head.
9.
The head of the fish was too big and steamed for 20 minutes.
10.
Heat oil in another pot, sprinkle chopped chives on the fish head, and drizzle with hot oil.
Tips:
1. The chopped chili is very salty, just a salty taste. It must be processed before use. You can rinse it with clean water several times to reduce the salt content.
2. White sugar can neutralize all tastes and is a good product for improving freshness.
3. You can also use green onion, ginger, garlic and millet hot pot to stir-fry the chopped peppers. I directly use hot oil in the hot pot, the effect is similar, no need to wash the pot.
