chopped pepper fish head

basic characteristics
The color is red and bright, the taste is strong, and the meat is delicate.
Taste of dishes
The fish head is soft and waxy, fat but not greasy, salty, fresh and slightly spicy.

It is said that during the Yongzheng period of the Qing Dynasty, Huang Zongxian passed through a small village in Hunan and stayed with 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, 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".
Pepper is not a native domestic species. It is native to the tropical regions of Central and South America and is one of the most important condiments for Indians. Pepper was introduced to Europe in 1493. At the end of the 16th century, pepper was introduced to China as an ornamental flower, but it has not yet been used in diet. In Gao Lian's "Zunsheng Ba Jian"(1591) of the Ming Dynasty, there is the earliest record of chili peppers in China."Pepper peppers are grown in clusters, white flowers, and fruit like bald-headed pens. The taste is spicy and red, which is very impressive." There are two ways for pepper to be introduced into China. One is to enter South China through the Strait of Malacca and take root and sprout in Yunnan, Guizhou and Guangxi; the other is to take the ancient golden road and Silk Road, from West Asia to Gansu and Shaanxi, and cultivate it in the northwest. Although people in the northwest eat peppers, they are not as fierce as Sichuan people today, but they are also an indispensable accompaniment to the meal. Guizhou and its adjacent areas were the first to start eating peppers in China. During the Kangxi years, peppers were once "used as a substitute for salt" in Guizhou, taking on the task of replacing salt. During the Qianlong period, Guizhou, Zhenxiong, Yunnan and Chenzhou Prefecture in Hunan began to consume large quantities of peppers.
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Recipe Recommendations

pickled chili 100 grams
red pepper of 8
white sugar appropriate amount
chili oil appropriate amount
ginger appropriate amount
minced garlic appropriate amount
diced green onion appropriate amount
vinegar appropriate amount
cooking wine appropriate amount
salt appropriate amount
chicken essence appropriate amount

super spicy
steamed
an hour
ordinary

Steps for chopped pepper fish head

Prepare the ingredients.

Mix cooking wine, salt, chicken essence, white sugar and vinegar into a filling.

Cut open the fish head and wash it, wear disposable gloves and evenly apply the flooding material until the fish head is completely submerged for 20 minutes.

Remove the stems of red peppers and soaked millet peppers, wash and chop them, and chop them into minced onions, ginger and garlic.

Put the chopped peppers, onions, ginger, and minced garlic into a large bowl, add a little peanut oil and chili oil, and mix well.

Spread a little chopped pepper on the fish head.

Then wipe the remaining chopped peppers on the surface of the fish head.

Add water to the pan and bring to a boil, add the prepared fish head, cover the lid and steam over medium heat for 20 minutes.

Add oil to the frying pan and heat until smoke is smoked.

Cook it until it is steamed fish head (you can hear the squeaking sound), sprinkle with parsley and serve.