chopped pepper fish head
By AlecBlanda
There is a legend about this famous dish: It is said that during the Qing Dynasty, Huang Zongxian (a modern mathematician) passed through a small village and stayed in a farmer's house. The farmer's son caught a river fish from the pond. The hostess put salt in the fish to make soup, and then chopped the peppers and steamed them with the fish head. Huang Zongxian thought it was very delicious. After returning home, he asked the chef at home to improve it, so he had today's "chopped pepper fish head".
Recipe Recommendations
- laojiang appropriate amount
- garlic appropriate amount
- chives appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- slightly spicy
- steamed
- an hour
- ordinary
Steps for chopped pepper fish head
1
Tips for selecting silver carp: the first is fresh, the second is smooth, tidy, without disease spots, and no scales.
2
Tips for selecting fermented bean: It is better to have complete grains, large and moist color, and contain a special fermented bean aroma.
3
Wash the fish head and cut it in half, connect the fish head on its back, chop the red peppers, chop the green onions, chop the ginger pieces, and chop the garlic into fine pieces.
4
Spread the fermented beans on the bottom of the plate, add the fish head, and add salt. Cooking wine. Slightly marinate the soy sauce, apply oil, and sprinkle with ginger on the marinated fish head. Chop pepper.
5
After adding water to the pan and boiling it (remember), put the fish head and the bowl into the pan and steam for 15 minutes, and take it out (there will be a lot of water on the plate after steaming, so you can dump some of it).
6
Spread the minced garlic and chopped green onions on the fish head, steam for another minute, and add the chicken essence when taking out.
7
Then put the frying pan on the fire, put the oil on it and cook it until it is 100% hot (so that you can choke out the onions. The aroma of minced garlic), pour on the fish head and sprinkle with chopped green onion; the fish head with chopped pepper is ready with bright red color and tender meat.chopped pepper fish head Make Tips
Steaming is one of the oldest cooking methods dating from China. There is a saying that "no steaming without vegetables". It is characterized by maintaining the original shape, original taste and original flavor of the dishes, and preserving the various nutrients of the dishes to a large extent. The taste of steamed vegetables is fresh and fragrant, tender and refreshing, beautiful in shape, and has less loss of original juice, and is not mixed with flavor or scattered. Therefore, steamed vegetables are widely applicable and have many varieties! Nutritional value of fish head: Fish head is delicious and easy to be digested and absorbed by the human body. It is rich in vitamins and unsaturated fatty acids. It is beneficial to cleaning and softening blood vessels, lowering blood lipids, strengthening brain and delaying aging. It is also very rich in fish gelatin and carbohydrates, which is also very effective for beauty and skin beauty. Nutritional value of Douchi: Douchi is a high-protein nourishing food. It is rich in protein, fat and carbohydrates, and contains multiple amino acids, multiple minerals and vitamins needed by the human body. Its unique aroma can increase appetite and promote absorption. It has been widely used in my country's cooking, especially in Sichuan, Guangdong and Hunan cuisine. Nutritional value of pepper: Contains protein, calcium, phosphorus, rich in vitamin C, carotene and capsanthin. Oral administration can increase appetite and promote digestive function of the gastrointestinal tract.