Wanli Jiangshan Red and Green-double Pepper Fish Head

Name: Wanli Jiangshan Red and Green-double Pepper Fish Head
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Fish head; Some Green Chopped Chili; Some Red chopped chili; Some ginger; Some shallot; Some garlic; 1/4 teaspoon salt; 1 tablespoon Cooking Wine; 1 tablespoon Steamed fish drum oil

by Poetic heart

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Chopped Pepper Fish Head-is a famous Hunan dish, rich in nutrients and extremely spicy. As long as it is a restaurant with the signature Hunan cuisine, it is inseparable from the classic dish of chopped pepper fish head. A full plate was brought to the table. The thick green and red chopped peppers were covered with raw fish meat, bright in color and fragrant. Lift off the peppers covered on the surface, insert the fish head with chopsticks, and the tender fish meat will be touched. Drop, put a chopsticks with fish meat, the juice flows across, the aroma is tangy between the lips and teeth, and there is no time to chew, the fish has already flowed down the throat. How can such a delicious appetite not make your appetite swell, and your index finger will move. "

Ingredients

1 Fish Head
Some Green Chopped Chili
Some Red Chopped Chili
Some Ginger
Some Shallot
Some Garlic
1/4 teaspoon Salt
1 tablespoon Cooking Wine
1 tablespoon Steamed Fish Drum Oil

Wanli Jiangshan Red and Green-double Pepper Fish Head

1. Clean the fish head.

Wanli Jiangshan Red and Green-double Pepper Fish Head recipe

2. Cut ginger into shreds, slice green onions, garlic and rice, and prepare green and red peppers.

3. Cut the fish head from the abdomen, connect the fish skin on the back, add a little ginger and green onion, add a little salt and cooking wine to spread evenly, and marinate for half an hour.

4. Spread some shredded ginger and green onion on the bottom of the plate.

5. Put the fish head on the plate, and add some shredded ginger and green onion on top.

6. Spread the green and red chopped peppers evenly on the left and right sides.

7. Boil water in a pot, let the water open into the fish head and steam for about 10 minutes. (The specific time depends on the size of the fish head)

8. Remove the steamed fish head, remove the excess soup, and add a little steamed fish drum oil.

9. Then sprinkle garlic and chopped green onion evenly.

10. Heat the oil in a pan and heat it until it smokes. Then evenly pour on the fish head, ready to eat.

Tips:
Poetry heart phrase:

1: The fish head should be marinated first, which can better remove the fishy and delicious taste.

2: Chopped pepper itself has a salty taste, so put less salt. (If you have a light taste, you can just use salt)

3: When pouring the oil, the oil should be hot enough and pouring evenly. In this way, the garlic will exude a strong fragrance.

4:. Fish head is best to choose fresh and plump fat head fish head, with clear and convex fish eyes. Or buy live fish directly.