Double 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.
Recipe Recommendations
- super spicy
- steamed
- three-quarters of an hour
- ordinary
Steps for Double Pepper Fish Head
1
Fish head, green and red chopped peppers, ginger, green onions (I planted them in a flower pot, which is malnourished and relatively thin), garlic, and spare.
2
Wash the fish head, cut it open from the abdomen, and connect the fish skins on the back. (I cut it a little crooked)
3
Add a little shredded ginger and spring onion, add a little salt and cooking wine, spread evenly, and marinate for half an hour.
4
Shred ginger, cut green onions, cut garlic into rice, and prepare green and red chopped peppers.
5
Spread a little shredded ginger on the bottom of the plate.
6
Place the fish head on a plate and add a few shredded ginger and spring onions on top. Spread green and red chopped peppers evenly on the left and right sides.
7
Pour water in the pan, boil the water and add the fish head.
8
Steam for about 10 minutes. (The specific time depends on the size of the fish head.)
9
Remove the steamed fish head, remove excess soup, and add a little steamed fish drum oil.
10
Then sprinkle with garlic and chopped green onion evenly.
11
Remove the pan to heat the oil.
12
Heat until smoke is smoked, then pour evenly on the fish head.