Chopped Pepper Fish Head

Chopped Pepper Fish Head

by Dingyuanfeng Catering Training

4.6 (1)
Favorite

Difficulty

Hard

Time

20m

Serving

2

The dish of chopped pepper fish head is also called "Hongyun Dangtou" and "Opening the Door". Its origin is related to the famous literati Huang Zongxian in the Qing Dynasty. It is said that during the Yongzheng period of the Qing Dynasty, Huang Zongxian fled to a small village in Hunan in order to escape the writing prison, where he lived in a farmer's house. The family is very poor and can't afford to buy vegetables. Fortunately, the farmer's son fished a river fish back home before dinner. So, the hostess put salt in the fish to cook the soup, then chopped the chili and steamed it with the fish head. Huang Zongxian found it very delicious, and since then he has a soft spot for fish heads. After the evacuation, he asked the chef at home to improve it, and it became today's Hunan famous dish Chopped Chili Fish. "

Ingredients

Chopped Pepper Fish Head

1. Wash the head of the fish, remove the gills and scales, and split it into two from the center of the fish’s lips.

2. Spread evenly on the fish head with salt and monosodium glutamate, marinate for 5 minutes, and smear the chopped pepper on the fish head.

3. Spread evenly on the fish head with salt and monosodium glutamate, marinate for 5 minutes, and smear the chopped pepper on the fish head.

4. Steam for 15 minutes on the pot, sprinkle the chopped green onion on the fish head, pour the cooked oil, and then steam it in the pot for 2-3 minutes.

Tips:

Both pickled ginger and chopped pepper have a salty taste, so there is no need to add additional salt. If the taste is heavy, you can add a little steamed fish soy sauce. When steaming the fish head, put a lot of pickled ginger, so there is no need to add ginger.

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