chopped pepper fish head

Recipe Recommendations

• fish head appropriate amount
• cooking wine appropriate amount
• vinegar appropriate amount
• ginger appropriate amount
• garlic appropriate amount
• shallots appropriate amount
• red pepper appropriate amount

• original
• steamed
• three-quarters of an hour
• ordinary

Steps for chopped pepper fish head

1

A fat fish head weighing about two kilograms must be fresh, preferably freshly killed. Digging the gills and washing them, evenly applying salt to the front and back sides of the fish, then take a basin, pour in cooking wine, vinegar, ginger, and marinate for 5-10 minutes.

2

Chop ginger, garlic and shallot, dice red peppers, and cut dried peppers for later use.

3

Place the marinated fish heads with the section down into a large plate. Heat the steamer water. After steaming, put the fish into the steamer. Note that Tuotuo Mom uses a large steamer specially designed for chopping pepper fish heads, so you can steam the fish and fish plates. If you only have a small steamer at home, you can take a small plate, steam the fish upside down, and then take a large plate and buckle it upside down.

4

Steam for about 8-10 minutes over high heat (depending on the size of the fish).

5

When the fish is almost cooked, pour the base oil into the frying pan, add the ginger and garlic, and then add the dried pepper and red pepper and stir-fry until fragrant.

6

Add 5 tablespoons of chopped pepper paste and 2 tablespoons of bean paste, pour into a large pot to scoop vinegar, add a small amount of chicken essence, and stir fry well.

7

Open the lid and see the protruding fish eyes, and the fish is steamed.

8

Pour away the water from the steaming fish plate, pour the freshly fried sauce evenly on the fish head, and sprinkle with chopped green onion on the surface.

9

Finally, boil a pot of boiling oil and heat it on the fish head to force out the aroma of the onions; the squeaking red oil and the fragrant fish head make people move their fingers!

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