Chopped Pepper Fish Head

Chopped Pepper Fish Head

1. Wash the fish head and drain the water. Be sure to drain it. If you can’t wait, you can use a kitchen paper to absorb the water.

2. Drain and marinate evenly with salt, wipe everything evenly and let stand for a few minutes

3. Red chopped pepper ready

4. Six wild peppers minced

5. The garlic is peeled and cut into cubes for later use. You can use more garlic. After eating the fish, the garlic cubes are left in the condiment, which is very tender and fragrant. You can mix a few noodles to have a special flavor.

6. First use a little red chopped pepper and minced wild mountain pepper, randomly spread some on the back of the fish head, pour a spoonful of fish soy sauce, and spread evenly

7. Then turn the fish over, spread the wild pepper evenly on one side, and prepare to stack the red chopped pepper

8. Spread the red chopped pepper evenly

9. On the other side, cover all garlic granules, and evenly pour about 2 tablespoons of cooking oil

10. If you have plenty of time, you can put it in the refrigerator to cool for a while and the meat will be more tender. The following steps can also be used.

11. When steaming in a pot of boiling water for 16 minutes, sprinkle with chopped green onion, cover and steam for 2 minutes to get out of the pot

Tips:

If you like spicy food, you can add the amount of wild sansho pepper. Spread the condiments separately and have two tastes, with distinct layers.