chopped pepper fish head

By GregKirlin

chopped pepper fish head
Fish head with chopped pepper belongs to the Hunan cuisine system and is a famous dish in Xiangtan. Combining the "fresh taste" of fish heads and the "spicy" of chopped peppers, the flavor is unique. This dish is red and bright in color, strong in taste and tender in meat. The fish head is soft and waxy, fat but not greasy, salty, fresh and slightly spicy.

Recipe Recommendations

  • fish head appropriate amount
  • salt appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • onion appropriate amount
  • cooking wine appropriate amount

Steps for chopped pepper fish head

  • Make step 0
    1
    Cut the fish head in the middle, wash it, and place it on a plate for later use.
  • Make step 1
    2
    Add cooking wine, salt, mix well and marinate for 15 minutes.
  • Make step 2
    3
    Cut chives and garlic into rice, peel and shred ginger for later use.
  • Make step 3
    4
    Spread shredded ginger on the surface of the marinated fish head.
  • Make step 4
    5
    Spread a thick layer of Hunan chopped pepper, cover the entire fish head, and steam in a boiling water steamer.
  • Make step 5
    6
    Steam on high heat for 12 minutes, turn off the heat and simmer for 2-3 minutes; remove and decant the steamed fish soup, sprinkle with a layer of garlic and chopped chives.
  • Make step 6
    7
    Pour the hot oil on the fish head.
  • Make step 7
    8
    This dish has soft fish heads, tender meat, salty, fresh and slightly spicy.

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