chopped pepper fish head
This is a simple Hunan dish that has both color, aroma and flavor. It is very suitable for family banquets and guests. Fast hands are not easy to fail.
Recipe Recommendations
- fish head one
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chopped pepper appropriate amount
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- slightly spicy
- steamed
- ten minutes
- simple
Steps for chopped pepper fish head
1
Rub the fish head with salt, rinse off the salt water, sprinkle with 1 teaspoon of pepper powder, 1 teaspoon of cooking oil, 1 teaspoon of salt, and 1 teaspoon of chicken essence. Rub well and pickle for 10 minutes.
2
Onion, ginger and garlic are at the bottom.
3
Spread on chopped peppers and steam for eight minutes. Steam for two minutes.
4
Sprinkle with green onions, ginger and minced garlic.
5
Heat the oil, remove it from the heat when it is emitting smoke, count to three, and pour it on the fish.
6
The remaining soup is particularly delicious when used to mix noodles.chopped pepper fish head Make Tips
Regarding the question of whether to add steamed fish soy sauce to chopped chili fish head: I used to add it all the time. Later, a colleague from Hunan told me not to, saying that you add it to steamed fish, but not to chopped chili fish head. With chopped chili fish head, what you are eating is the pure flavor of the chopped chilies. I tried both ways, and actually, each has its own distinct flavor. Adding it seems to taste a little better, in my personal opinion!