Top Quality Fish Head with Chinced Pepper
I grew up by the water's edge since I was a child. My deepest memory in my childhood was that my family gathered together to eat fat head fish stewed tofu. Our whole family loved to eat fish. Those years were spent in my brother and I competing for fish heads. Nowadays, things are different. I no longer eat tofu much, but I have always maintained a love for fish heads and have a passion for spicy food. However, the fish heads made with chopped pepper according to traditional Hunan methods are more spicy and salty, and the taste is too simple and has less aftertaste. Guangdong is a good place. You can buy selected chili products from all over the country, as well as small peppers under the hot sun in the south. Combine them with chopped peppers and pickled peppers, and then process them with juice. The spicy and mixed flavors are delicious and have endless aftertaste. It is also the secret of my chopped pepper fish head.
Recipe Recommendations
- Fat head fish head one
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- steamed fish oyster sauce appropriate amount
- super spicy
- steamed
- three-quarters of an hour
- senior
Steps for Top Quality Fish Head with Chinced Pepper
1
I bought a fat head fish. It is actually a silver carp. This is a freshly slaughtered fish head I bought in the morning. It is about two kilograms and the mouth is very fat. Autumn is the best season to eat silver carp. Fishmongers in Guangzhou sometimes make some reservoir fish to sell. Each fish head is about 4-5 kilograms. I sometimes buy it and steam it longer, about 50 minutes.
2
Cut the fish head off the brain, leave the mouth open. Lay the fish head on a plate, spread salt, put a piece of ginger on each side, and marinate for 20 minutes. I usually don't use cooking wine.
3
Preparation of ingredients: one ginger, a handful of purple onions, Tantan Township chopped pepper, Sichuan millet pickled pepper, and a handful of Chaotian pepper.
4
Chop the onions and ginger into the ground. The morning pepper and pickled pepper can be cut into the ground according to your personal taste. I love spicy food, so I cut them all, scoop two spoonfuls of chopped pepper, and mix well together. The feeling of prosperity began to come out.
5
Another important point is to scoop some of the juice of chopped peppers and pickled peppers, mix it into the seasoning, soak for 10 minutes, and brew the flavor.
6
Lay all the peppers neatly on the fish head. Wrap the fish basin with plastic wrap to separate the water. Don't let excess water seep in. I directly cover it with another basin.
7
I am ready to steam. Use more water because it will take longer. Wait until the water boils before covering it. It takes half an hour to steam. Many restaurants rush to serve customers without steaming them. As a result, the fishy smell is very strong and affects reputation.
8
After steaming over medium heat for 30 minutes, turn off the heat and simmer for 3 minutes.
9
After taking out of the pan, sprinkle with chopped green onion and chicken essence, and wait for the hot oil to be poured.
10
Pour on it with hot oil and you can eat it. You can also add steamed fish soy sauce, depending on your taste. We were done, and the two of us ate for more than an hour. The spicy food was very delicious.
11
Today, it is also served with stir-fried cabbage hearts, which adds spicy heat.
12
There is also an appetizer today, with garlic that has been soaked in steamed fish soy sauce for a day. Delicious.