Chopped Pepper Silver Carp Head
1.
Taro, remove the cheeks, tear off the black film inside, and wash
2.
Use a knife to cut open the fish from the belly to the mouth, so that the fish head can be spread out into a straight line, rub and pickle with salt, cooking wine, and pepper for about half an hour to remove the fishy taste
3.
Hot pepper, green onion, ginger and garlic
4.
Finely chop hot pepper and garlic, and chop a little bit of apple
5.
Add salt, a little balsamic vinegar, mix well and marinate for half an hour
6.
Shredded ginger and shallots spread flat on the bottom of the pan
7.
Put a layer of hot sauce
8.
Spread the marinated fish head flat on the plate, cover the top with chopped pepper, add a little steamed fish soy sauce
9.
Add appropriate amount of water to the pot, add the fish heads after the high fire is aired, steam for 20 minutes, turn off the heat and simmer for another 2 minutes
10.
Put an appropriate amount of oil in the pot and heat it up
11.
Spread the chopped green onion, ginger and minced garlic on the fish head, and pour the burned oil quickly and evenly on the fish head, OK!
Tips:
The water should be boiled before adding the fish. The steaming time depends on the size of the fish head. When the fish eyes are steamed, the fish head is cooked.
