Hunan Cuisine [kaiwei Fish Head] is Not So Delicious

Name: Hunan Cuisine [kaiwei Fish Head] is Not So Delicious
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Male fish head; 1 package Millet pickled peppers; Some Big pickled peppers; Some Yellow bell pepper; Some ginger; Some Garlic seeds; Some Fat slices; Some Chicken Essence; Some beer; Some Steamed Fish Soy Sauce

by Delightful food temptation

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Hunan Cuisine [kaiwei Fish Head] is Not So Delicious

1. One male fish head that has been slaughtered and gill removed, scrape off the black film inside with a knife, otherwise it will have a bitter taste. The fish part is marked with a deep knife.

Hunan Cuisine [kaiwei Fish Head] is Not So Delicious recipe

2. 1 packet of millet pickled peppers, pour out the filtered pickled pepper water, chop first, then chop into minced peppers and put it in a tight drain. An appropriate amount of large pickled peppers, minus the pedicles, chop them into fine pieces, and put them in a tightly sealed leak. Shake the appropriate amount of yellow bell pepper into the leak. Use a frying spoon to squeeze most of the water from the pickled peppers. Trim the ginger into large ginger pieces, then cut an appropriate amount of ginger slices, change the knife to minced ginger, and then chop into ginger paste. An appropriate amount of garlic seeds, chop into garlic paste.

3. Heat the pot to remove the oil, put in the cut fat slices, boil the lard on a low heat, remove the oil residue, and leave the oil in the pot.

4. Pour in the minced garlic and ginger until fragrant, add the chopped pickled peppers and stir-fry slowly over low heat, and fry the moisture of the dried pickled peppers. Be patient when frying until the pickled peppers are fragrant. After the pickled peppers are sautéed, add appropriate amount of salt, chicken essence, and oyster sauce.

5. Put two chopsticks on the plate in a cross shape, put the fish head on top of the chopsticks, pour a proper amount of beer on the fish head, evenly sprinkle a proper amount of chicken essence and salt, and then evenly drizzle the steamed fish soy sauce, and then fry it well. The pickled peppers are evenly spread on the fish head, with green onion knots and ginger slices in the middle of the fish head. Put the fish heads in, cover the pot, and steam for 8 minutes. Bring the water to a boil. The size of the fire is different, and the head of the fish is large or small. The standard for the fish is to be cooked when the chopsticks are inserted.

6. Finished picture

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