Bass head with chopped pepper

By TristonWolff

Bass head with chopped pepper
My mother-in-law bought a big perch in the morning. As the saying goes, cool black perch is hot, which means that you eat mullet in winter and perch in summer. It is the fattest time. I originally wanted to learn to make peacock opening fish, but it turned out to be too big and couldn't find a suitable plate, so I chopped off the fish head and tail to make chopped pepper fish head. Everyone on earth knows that chopped pepper fish head is a famous dish in Hunan. The difference is that he used big-head fish and I used perch.

Recipe Recommendations

  • chopped pepper appropriate amount
  • ham appropriate amount
  • ginger appropriate amount
  • chives appropriate amount
  • salt appropriate amount
  • edible oil appropriate amount
  • pepper appropriate amount

Steps for Bass head with chopped pepper

  • Make step 0
    1
    One perch.
  • Make step 1
    2
    Chop off the fish head, body and tail.
  • Make step 2
    3
    Chop the fish head into two pieces and wipe thinly with appropriate amount of salt.
  • Make step 3
    4
    Shred onion, ginger ham.
  • Make step 4
    5
    Put some chopped green onions and shredded ginger under the fish head and sprinkle some on the fish head.
  • Make step 5
    6
    Add appropriate amount of chopped pepper according to your personal taste.
  • Make step 6
    7
    Steam in a boiling water pot for five minutes (my fish head is small), turn off the heat and simmer for three minutes.
  • Make step 7
    8
    Remove and sprinkle with some chopped green onion.
  • Make step 8
    9
    Heat the oil in the pan and pour it on the steamed fish head.

    • Recipe Categories

    Recipe recommendation