The Best Fish Head with Chopped Pepper (definitely Chopped Double Pepper)
1.
The market buys fish heads, fat head fish (at least a catty and a half), specially used to make fish head delicacies. Ask the boss to handle it directly, and he will help scale and remove the cheeks. The fish's head was split in half, and one face was attached. Don't split it all. Spread cooking wine, ginger, and white pepper on the smooth and delicate face of Brother Yu, and marinate together for ten minutes to remove fishy. Do not put salt in this step, the chopped pepper is quite salty.
2.
Prepare red and yellow peppers. Take out 50 grams each and chop into fine pieces.
3.
Spread a layer of ginger on the top and bottom of the fish head. The ginger gets fishy and fragrant. This ginger can't be saved.
4.
Spread yellow and red peppers on both sides. Add some minced garlic to the chopped pepper and spread it evenly, and you can choose whether to add it or not according to the needs of the judges. Chopped peppers have one color on one side, so it looks good, and the two sides will taste slightly different when steamed. Then pour a layer of steamed fish soy sauce on the chili. After the water boils, it is steamed on high heat for 8 to 10 minutes. The general home version of the gas stove will do for 8 minutes, then turn off the heat and simmer for 2 minutes. take out. There will be more steamed water, just pour out some. You don't need to pour it all over, or it will be drier.
5.
Sprinkle some chopped green onions on the outside. Heat oil in a pot, preferably peanut oil. Pour it on the fish head. Spicy and spicy, beautiful and full of hope. The point is that the meal is delicious, and the appearance is a little charming. .
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