Name: Two-color Chopped Pepper Fish Head
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Silver carp head; 1 tablespoon salt; 1 tsp pepper; 1 tablespoon Cooking Wine; 1 stage shallot; 3 cloves garlic; 2 tablets ginger; 1 tablespoon Tempeh; 1 tablespoon Chopped pepper; 20g Millet spicy; 2 tablespoons Steamed Fish Soy Sauce; 3 tablespoons Vegetable oil; 3 pieces Shallots

Two-color Chopped Pepper Fish Head

by Wandering stars

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

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 the "Chop Chili Fish Head". The steaming method 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 just right. The fish head is waxy and soft, fat but not greasy, salty and slightly spicy. This time, I used green millet spicy and red chopped pepper, and steamed two colors of chopped pepper fish head. It is spicy and appetizing. It is definitely a good partner for rice.

Two-color Chopped Pepper Fish Head

1. Remove the fish head and gills, remove the scales, remove the black film, remove the fish teeth and their connecting tissues, use the fish with a knife to flush out the blood

2. Then cut the fish head from the back

3. Marinate the fish head with cooking wine, salt and pepper for 15 minutes

4. When the fish is marinated, prepare the ingredients, mince the tempeh, green onion, ginger, garlic, millet, and red chopped pepper.

5. Heat oil in a pot, add tempeh, millet spicy, minced ginger and garlic, sauté until fragrant, add steamed fish soy sauce and bring to a boil

6. Then spread it on a fish head

7. Heat oil in a pan, add tempeh, chopped pepper, millet pepper, minced ginger and garlic, sauté until fragrant, add steamed fish soy sauce and bring to a boil

8. Spread it on the fish head on the other side

9. After steaming the steamer, put it in the fish plate, steam for 10 minutes, turn off the heat and steam for 2 minutes

10. Sprinkle green onion

11. Drizzle the boiling oil on the chopped green onion to fragrant

12. Then you can eat it on the table

Tips:
1. The fish head must be killed with an oblique knife to show a beautiful butterfly-shaped fish head;
2. Chopped pepper, millet, spicy tempeh and spices should be sautéed on the fish head;
3. Finally, stir the scallions with hot oil.