Steamed Tofu with Chopped Pepper Fish Head

Name: Steamed Tofu with Chopped Pepper Fish Head
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Silver carp head; 1 piece tofu; 1 tablespoon tea oil; 2 tablespoons salt; Some White pepper; 2 pieces shallot; 2 small pieces ginger; 3 cloves garlic; 1 tbsp Cooking Wine

by Divin

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Chopped pepper fish head belongs to Xiang cuisine and is a famous dish in Xiangtan. Combining the "freshness" of fish head and the "spicy" of chopped chili, the flavor is unique. The hot and spicy red chopped peppers are covered with tender and tender fish head meat, braving the hot and fragrant aroma. The temptation of Hunan cuisine's spicy flavor is perfectly embodied in "Chop Chili Fish Head"

The method of chopped pepper fish head is simple. The method of steaming keeps the fresh fragrance of the fish head within the meat quality as much as possible, and the taste of chopped pepper penetrates into the fish meat. The fish head is waxy and soft, fat but not greasy, and slightly salty. hot. In the meantime, you can add some ingredients. A piece of steamed tofu or konjac is good. It is delicious with the savory taste of fish and the spicy taste of chili pepper. I added a piece of white tofu and steamed together, red and white, too. It's a good match, let's feel it together

Ingredients

1 piece Silver Carp Head
1 piece Tofu
1 tablespoon Tea Oil
2 tablespoons Salt
Some White Pepper
2 pieces Shallot
2 small pieces Ginger
3 cloves Garlic
1 tbsp Cooking Wine

Steamed Tofu with Chopped Pepper Fish Head

1. Prepare ingredients. Tear off the black film inside the fish head and rinse the inner cavity carefully with water. Knead the fish head with salt, cooking wine, and pepper for about half an hour to remove the fishy taste

Steamed Tofu with Chopped Pepper Fish Head recipe

2. Spread the chopped ginger slices on the bottom of the pan. Spread the marinated fish heads flat on the plate

3. Cut the tofu into small pieces, place them on both sides of the fish head, sprinkle some salt and pepper on the tofu

4. Spread chopped pepper on the fish head. Add a proper amount of water to the pot, add the fish heads after the fire is aired, and steam

5. Steam for about 20 minutes. The fish eyes will bulge and become cooked. Turn off the heat and simmer for another two minutes. After opening the lid, discard the steamed soup from the plate. In the process of steaming the fish, cut the ginger, shallot and garlic into the mince and set aside

6. Spread the chopped green onion, ginger and minced garlic on the fish head, put an appropriate amount of tea oil in the pot, and heat it up. Pour the burned oil quickly and evenly on the fish head. When eating, mix the chopped green onion, ginger, garlic and chopped pepper, and eat the tofu with the soup

Tips:
1. Put the fish in the water after boiling, depending on the size of the fish head, generally steam for 15 to 20 minutes, the judgement standard is that the fish eyes are steamed and the fish head is cooked.
2. If the chopped pepper is bought back from the supermarket, it will be saltier. Please put it carefully when adding salt
3. There is no tea oil, other oils can be substituted
4. When steaming fish, you can also add some steamed fish soy sauce to make the taste better