Two-color Fish Head

Name: Two-color Fish Head
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g Bighead carp head; 50g Red chopped pepper; 50g Pickled peppers; 3g ginger; 3 pcs Chives; 1 tablespoon Soy sauce; 5g salt; 10g beer; 1 tablespoon Steamed Fish Soy Sauce; 10g Vegetable oil

by Favorite Xiaozhi

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This dish is deduced from chopped pepper fish head. Chopped pepper fish head is a traditional dish of Hunan Province, belonging to Hunan cuisine. It is usually made with bighead carp fish head and chopped pepper as the main ingredients and steamed with soy sauce, ginger, green onions, garlic and other auxiliary ingredients. The dishes are bright red in color, strong in flavor, and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.
The chopped chili and pickled peppers I used today are not only beautiful in color, but also great in taste. You can eat two bowls of rice with soup!
Pickled with beer, not only removes the fishy but also makes the fish more tender. "

Two-color Fish Head

1. Meimei, don’t be afraid of spicy food.

2. Remove the gills from the head of the fish, scrape off the black film and rinse off

3. The fish part is easy to taste with a knife

4. Spread with salt and beer and marinate for 10 minutes

5. Chopped pickled peppers

6. Minced garlic, minced ginger

7. Stir-fry minced garlic and ginger with vegetable oil

8. Add chopped peppers and stir fry to serve. The pickled peppers are also handled well, so that the moisture in the peppers is fried and the taste is good.

9. Put 2 chopsticks on the plate and add ginger cubes, so that when steaming, the heat circulates up and down, and the heat is evenly heated

10. The chopped and pickled peppers are laid flat on top of the fish head. The two types of peppers are best in the same amount. My pickled peppers are a little less

11. Put in light soy sauce, dark soy sauce, steamed fish soy sauce, salt, and finally put in the green onions and drizzle with vegetable oil

12. After the water is boiled, steam the fish head for 10-12 minutes, turn off the heat and simmer for 2 minutes after steaming.

13. Chop the green onion and sprinkle it with the green onion.

Tips:
1. Fish head choose bighead carp head, which has a lot of meat and must be fresh.
2. Pre-marinate the fish tenderly with beer
3. The amount of chopped pepper and pickled pepper is the same.
4. The fish head is steamed in water for 10-12 minutes, the length of time is adjusted according to the size of the fish head, the steamed fish head is turned off and simmered for 2 minutes
5.
Judging whether the fish head is cooked or not, you can easily pierce the fish head with chopsticks.
6. Because the various seasonings of pickled pepper and chopped pepper have salt, you should consider it when adding salt.