Premium Chopped Pepper Fish Head

Name: Premium Chopped Pepper Fish Head
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Fat head fish head; Some Hunan Chopped Pepper; Some Millet pickled peppers; Some Little Chaotian Pepper; Some shallot; Some ginger; Some salt; Some Chicken Essence; Some Steamed Fish Soy Sauce

by tong3

4.9 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

I grew up by the water. My deepest childhood memory is that my family gathered around to eat fat head fish stewed tofu. Our whole family loves to eat fish. Those years have been spent in the fight for fish heads between my brother and I. Nowadays, I don’t eat tofu very much, but I have always maintained my love for fish heads and are addicted to spicy food. However, the fish head with chopped peppers made according to the traditional Hunan method is a bit saltier and too simple in taste. , Less aftertaste. Guangdong is a good place. You can buy selected chili products from all over the country, as well as small chili peppers under the hot southern sun. Combine them with chopped peppers and pickled peppers, and then concoct them with juices. The spicy five flavors are mixed and the aftertaste is endless. It is also the secret of my fish head with chopped pepper. "

Ingredients

Premium Chopped Pepper Fish Head

1. I bought the head of a fathead fish, which is actually silver carp. This is a freshly killed fish head that I bought in the morning. It is about two catties and has a very plump mouth. Autumn is the best season to eat silver carp. Fishmongers in Guangzhou sometimes buy some reservoir fish to sell. A fish head is about 4-5 jin. I sometimes buy it. It takes longer to steam, about 50 minutes.

2. Cut off the fish head from the brain. Do not cut off the mouth. Spread the fish head flat on a plate, wipe with salt, padded a piece of ginger on each side, and marinate for 20 minutes. I generally don’t use cooking wine.

3. Ingredients: 1 ginger, 1 purple onion, Tantanxiang chopped pepper, Sichuan millet pickled pepper, Chaotian sharp pepper.

4. Chop appropriate amount of green onion and ginger into the end. Chaotian pepper and pickled pepper can be cut into the end according to personal taste. I love spicy food, so I cut them all, scoop two spoonfuls of chopped pepper, and mix well. The feeling of prosperous fire began to come out.

5. Another important point is to scoop a little bit of the juice of chopped pepper and pickled pepper, add it to the seasoning, soak for 10 minutes to brew the flavor.

6. Put all the peppers neatly on the fish head. The fish basin should be completely covered with plastic wrap to separate the water. Do not let the excess water seep in. I directly covered it with another basin.

7. When you are ready to steam, use a little more water because it will steam longer, so cover the lid after the water boils. It takes half an hour to steam. Many restaurants are rushing to serve their customers, but they are not steamed, resulting in a strong fishy smell, which affects word-of-mouth.

8. After 30 minutes of steaming on medium heat, turn off the heat and let it sit for 3 minutes.

9. After cooking, sprinkle with chopped green onion and chicken essence, and wait for the hot oil to be poured.

10. Pour in hot oil and you are ready to eat. You can also add steamed fish soy sauce, depending on the taste. That's it. We ate for more than an hour, and it was very spicy.