Hunan Cuisine [fish Head with Chopped Peppers] Detailed Explanation of Authentic Practice

Hunan Cuisine [fish Head with Chopped Peppers] Detailed Explanation of Authentic Practice

1. Appropriate amount of big red pepper, remove the stalks of the big red pepper, cut open with an oblique knife, then cut the big red pepper into strips, and finally dice; appropriate amount of garlic, first smash with a knife, and then chop into minced garlic; appropriate amount of ginger, remove the leftovers, First slice and then shred, and finally mince; appropriate amount of fat; appropriate amount of tempeh; appropriate amount of ginger, cut into thick slices and put on a plate for later use; appropriate amount of shallots.

2. Put the shallots and ginger slices into the juicer, add half a bottle of Huadiao wine, cover the lid and fry into the onion ginger juice in jog mode, pour the onion ginger juice into the stainless steel basin for later use.

3. One big head fish, put the fish head upright, put it on the cutting board, cut it from the middle of the back of the fish head, the bones in the middle of the back of the big head fish are the most brittle, split the fish head by hand and place it on the cutting board, remove the gills and black film (If there are fish gills, it will be fishy, if there are black membranes, it will be bitter), and then clean the big head fish. Cut the fish meat part with a knife (the knife should not be too deep, just touch the fish bone), then put the big head fish in the onion ginger juice, evenly spread the onion ginger water inside and outside, and marinate for 15 minutes (to remove the fishy Flavor, muddy flavor).

4. Chop appropriate amount of chili in Tantan Township, pour it into a colander to filter out the water, and then use a spoon to squeeze the water forcefully.

5. Heat the pan to remove the right amount of oil, add the right amount of fat and stir-fry evenly, deep-fry the fat (lard increases the fragrance of the fish head), and remove the fat that burns the dried oil, and pour in the cut Stir-fry the minced ginger and garlic evenly, add the chopped chili that has been squeezed out of water, and stir continuously (avoid sticking to the pan), fry out the aroma of chili and the moisture of the dried chili. When the moisture of the chopped chili is fast drying, add Add the sliced big red pepper and stir fry evenly, and fry the sweetness of the big red pepper (increase the sweetness). Add appropriate amount of chicken essence, sugar, and tempeh and stir-fry evenly. After the water is dry, pour it into a stainless steel basin and set aside.

6. Put the chopsticks into the plate crosswise (make the bottom of the fish head evenly heated), then shake the marinated fish head to remove the onion and ginger juice, then put it in the plate, pour in an appropriate amount of beer (to remove fishy, tender, and freshen). Pour in the right amount of steamed fish soy sauce, add the right amount of chicken essence, then add a small amount of salad oil, spread the fried chopped peppers evenly on the fish head, and finally put the right amount of ginger slices and shallots. Boil the water in the steamer, put the fish heads in the air, steam for ten minutes on high heat (the specific time depends on the size of the fish heads), try to insert the fish heads with chopsticks, and the chopsticks can be inserted directly into the bottom of the plate.

7. Finished picture

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