Two-color Chopped Pepper Fish Head
1.
One fat head fish fish head weighs about 2 jin, 1 small piece of ginger, 2 spring onions, steamed fish soy sauce, green and red chopped peppers for later use.
2.
After removing the scales, the fish head is split from one side, leaving the other side not to be split (I am looking for a fish seller to help me split it, and I don't have this guts). After rinsing the fish head with clean water, rub both sides repeatedly with salt and put it in a dish, and pour an appropriate amount of cooking wine to soak to remove the fishy.
3.
Wash the shallots and finely chop, and slice the ginger for later use.
4.
Take a small clean bowl, add an appropriate amount of cooking wine, steamed fish soy sauce and 1 tablespoon of sugar, stir well and set aside.
5.
Since the canned chopped pepper particles are slightly larger, I took a knife and chopped the red chopped pepper a few times on the chopping board to make it more broken.
6.
The same goes for green chopped peppers.
7.
Wash the soaked fish heads with clean water. Put ginger slices on the bottom of the fish plate, then put the fish head, put the green and red chopped peppers on the fish separately (the fish head does not need to be placed), and finally pour the previously adjusted sauce evenly on the fish.
8.
Boil water in the steamer, put the fish in the dish after the water boils, cover and steam for 8 minutes. After 8 minutes, turn off the heat, open the lid, sprinkle chopped green onion on the chopped pepper, cover and steam for 2 minutes (without turning on the fire). Take out the fish plate. Set up another pot, put a little oil in the pot, heat it until the oil smokes, pour it on the fish, and you're done.
9.
Eat it while it's hot, it tastes amazing.
Tips:
1. If there is no fat head fish, other fish can be used instead, such as grass carp, black fish, etc., but the premise is that the head must not be too small, otherwise it will not eat fish head.
2. The fish head is marinated with salt and cooking wine and then rinsed with water and then steamed can effectively remove the fishy smell. If it is steamed directly without rinsing, it is fishy, and the other is that the chopped pepper and steamed fish soy sauce also have a salty taste, which may cause the final fish to be too salty.
3. Some people used pickled peppers to chop them instead of chopped peppers when making this dish. I suggest not to replace them, because the two tastes are different and the production process is also different. If you don’t have green chopped peppers, you can use all red chopped peppers, because I want to eat two flavors of chopped peppers, so I specifically choose this.
4. The steamed fish and soy sauce in the sauce can not be replaced with light soy sauce. Adding 1 tablespoon of sugar is to improve the freshness. Don't put too much, 1 tablespoon is enough.
5. Put the chopped green onion after the fish is steamed to keep the green onion. Steaming the fish head for 8 minutes is enough, otherwise the meat will get old. Steaming for 2 minutes is to let the fish absorb more steam and keep it tender.
6. The last hot oil is indispensable. The hot oil can inspire the scent of the sauce and green onions, and play a finishing touch.
