Two-color Chopped Pepper Fish Head

Name: Two-color Chopped Pepper Fish Head
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 (fish head) Chub; 3 tsp salt; 2 tablespoons Steamed Fish Soy Sauce; 20ml White wine; a little Chopped pepper; a little Yellow bell pepper; a little Green onion ginger

by Teacher Kong teaches cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The chopped pepper fish head does not have any high-tech skills, even with zero cooking skills, it can make a good taste. Chopped pepper fish head uses a steaming method, so that the fresh fragrance of the fish head will be kept within the meat quality as much as possible, and the taste of chopped pepper will penetrate into the fish just right. The fish head is waxy and soft, fat but not greasy, and salty. Fresh and slightly spicy. The entrance is delicate and crystal clear, with a gentle and elegant spiciness! This time I used Hainan’s yellow lantern pepper, which tastes better than the one I made before!

Ingredients

1 (fish head) Chub
3 tsp Salt
2 tablespoons Steamed Fish Soy Sauce
20ml White Wine
a little Chopped Pepper
a little Yellow Bell Pepper
a little Green Onion Ginger

Two-color Chopped Pepper Fish Head

1. Prepare ingredients.

Two-color Chopped Pepper Fish Head recipe

2. Remove the scales and gills of the silver carp, clean it, drain the water, remove the fish head, chop it longitudinally along the spine and connect the back. Spread the front and back of the fish head evenly with salt and white wine, and marinate for 10 minutes. Then put the back of the fish head down, and spread the chopped green onion and ginger on the fish body.

3. Turn the fish head over, take appropriate amount of yellow lantern sauce and chopped pepper sauce and spread on the fish head.

4. Top with steamed fish soy sauce.

5. After the steamer is preheated, put the fish head in and steam for 10-15 minutes (the time depends on the size of the fish head).

6. After the fish head is steamed, there is usually a lot of water vapor and part of it can be discarded.

7. Finally, sprinkle garlic and chopped green onion, heat oil in a pot, and pour it on the fish head.

Tips:
1. When marinating fish heads, use a little more salt. Baijiu (erguotou) has a better effect of removing fishy. If you don't have it, you can also use cooking wine. The salt must be added to the fish head to make it more delicious.
2. It is not necessary to pour out all the juice from the steamed fish head. The oil must be hot.
3. The yellow bell pepper is super spicy, but it is spicy and tasteful. The dosage can be increased or decreased according to personal taste.