Jiqing Youyu Chopped Pepper Fish Head

Name: Jiqing Youyu Chopped Pepper Fish Head
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Grass carp head; 15g Cooking Wine; 2g salt; 0.5g White pepper; 15g Minced garlic; Some Pickled peppers; 2 tablespoons Chopped pepper; 10g ginger; 2 tablespoons Steamed Fish Soy Sauce

by Line line 3896

4.9 (1)

Favorite

5

Difficulty

Easy

Time

20m

Serving

2

A large grass carp, I break it down into fish head, fish bone, fish steak, fish meat, and fish tail. The fish head is too big to fit in a plate, and the plate that can be put down cannot fit in the pot 😆😆😆 I had to chop the fish heads thoroughly, put them in two plates and steam them in layers, and then combine them after cooking. "

Ingredients

1 piece Grass Carp Head
15g Cooking Wine

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2g Salt

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0.5g White Pepper
15g Minced Garlic
Some Pickled Peppers
2 tablespoons Chopped Pepper
10g Ginger

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2 tablespoons Steamed Fish Soy Sauce

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.