Pickled Pepper Fish Head-practice with Pickled Pepper
1.
Chop the pickled peppers or use a food processor to smash them into a sauce, and fry them with peanut oil.
2.
Cut the fish head in half and spread a little salt evenly on the inside and outside
3.
Spread some pickled pepper on the surface of half of the fish head first, put it in the seasoning bowl, slice the ginger, cut the green onion into sections, and spread them evenly.
4.
Then cover the other half of the fish head on top, and then spread a layer of pickle sauce. Marinate for one to two hours.
5.
Cut the remaining ginger into thin strips.
6.
Chop the green onions into chopped green onions and set aside.
7.
Boil the water. After the water is boiled, put the container on the pot and steam on high heat for 10 minutes.
8.
After the fish head is steamed, carefully pour it onto the plate. (It would be better if you have a large enough plate and steamer. Put the fish head on the plate and steam it in the steamer, so as to maintain the integrity of the fish head.)
9.
Spread shredded ginger, chopped green onion, and pepper on the steamed fish head, wash it in an iron pan, heat it up, add an appropriate amount of peanut oil and cook to 10% heat.
10.
Pour it on the green onion and ginger. A plate of red and fragrant pickled pepper fish head is ready.
Tips:
Pickled pepper practice:
1. Wash the green and red peppers and drain the water.
2. If it is the first time to do it, you need to start the forum first. That is, first prepare oil-free cold boiled water, put in an appropriate amount of salt to dissolve, and then pour the brine into a clean, oil-free and water-free kimchi jar. If you don't know how much salt is appropriate for the first time, you can consider using saturated brine, or just put the salt salty enough.
Put the green and red peppers in the jar, put a layer, and sprinkle with a thin layer of salt. Don't fill the jar too full, because the pepper will get water after being pickled, and if it is filled too much, water will overflow.
3. If there is already an old jar of water, just put the drained pepper into the jar and put a layer of salt on it.
4. Marinating for about two weeks is ready to use. The longer the time, the more flavorful it will be.
5. When making pickled pepper sauce, chop the pickled peppers directly or use a food processor. If you want to preserve it for a long time, you can boil the chili sauce with vegetable oil, or it can be used for stir-fry, fish stew.
