Jiqing Youyu Chopped Pepper Fish Head
1.
A big grass carp, because it can't eat it, almost cut its head at the root. It seems that the serious fish head should be three fingers before the knife. The serious fish head does not seem to be completely split. In summary, my chopped pepper fish Heading is a common practice.
2.
Shred 5 slices of ginger, add 2 tablespoons of cooking wine, 1 tablespoon of white pepper, 2g of salt, massage the fish head for a while, and cut twice the thickness of the neck.
3.
Put half of the fish head on the plate, and place two chopsticks under it (the chopsticks are placed to increase the flow of air and heat the fish head evenly).
4.
Sprinkle 10 grams of shredded ginger and 10 grams of minced garlic on half of the fish head.
5.
Finally, scoop some homemade chopped peppers and spread on it.
6.
The other half does the same, just replace the top layer of chopped pepper with 30g minced pickled pepper.
7.
Make a sauce with 2 spoons of cooking wine and 2 spoons of steamed fish soy sauce. Pour evenly on the two fish heads.
8.
Boil a pot on the water, steam for 8 minutes, turn off the heat and simmer for 2 minutes.
9.
Put two pieces of fish heads together in a large plate, cut a little shallot leaves and sprinkle on the steamed fish heads, heat the rapeseed oil in the pot, and put the hot oil on the fish heads.
