Chopped Pepper Fish Head—jiesai Private Kitchen
1.
Remove the gills from the fish head, rinse the black film and blood in the fish belly (generally the fish head will have a little fish body), and use a knife to split the chin from the head.
2.
Rub the inside and outside of the fish head with salt (in the seasoning), marinate for 10 minutes; soak the dried tempeh in water to soften, peel and pat the garlic;
3.
Pour oil in the pot, put the chopped pepper on the bottom of the pot, then add ginger, garlic, tempeh, the processed fish head and water; (put the fish scalp up in the pot)
4.
Cover the pot and start the automatic cooking function of [Receive Juice•Dried Fish/Broiled Fish]. If you use an ordinary steamer, you can steam it for 15 minutes after boiling water on high heat.
5.
When the cooking is over, open the lid, lift the pan and shake it gently to make sure that the fish skin is not stuck to the bottom of the pan. Use a fish spatula to gently lift the fish head out of the plate;
6.
Stir the chopped pepper and the soup in the pot evenly, and pour it on the fish.
Tips:
1. You can chopped the chives and sprinkle on it when you entertain guests, and then add a pot of hot oil to it.
2. The supermarket sells green chopped pepper, which tastes equally delicious, and can also be made into double-flavored chopped pepper fish head.
3. Chopped pepper is salty, so you can cook without adding salt.
5. This dish uses Hunan chopped peppers instead of Sichuan pickled peppers. Please pay attention to the distinction.
6. If you use an ordinary steamer, if you want to make a rich effect, you can pour the soup into the wok and pour it on the fish head.
