There have been a lot of things going on recently. I have a day off on the weekend. I haven't had time to cook well. My husband's new job officially started on Monday and decided to make a delicious meal as a celebration.
I got up early in the morning and went to the vegetable market to buy a silver carp weighing more than two kilograms. I planned to make a fish head with chopped pepper and the fish meat to make pickled cabbage fish. In fact, I have tried making these two dishes before. I remember that when I first made chopped pepper fish heads, I didn't know how to cook them. When I saw that the chopped pepper sold in the supermarket was very good, I couldn't help but buy some. I wanted to try making chopped pepper fish heads. After going back, I went to the market and asked people what kind of fish heads they used for chopped pepper fish heads. I couldn't remember what fish heads they used at that time. I called home and asked, and everyone said that I just put onions, ginger, garlic, chopped pepper and steamed them directly in a steamer. At that time, there was no steamer, so I just used an electric rice cooker to steam them. I don't know how long I steamed it, but it took a long time. After it was out of the pot, I felt that the taste was very ordinary. Later, I always wanted to buy a steamer, and finally met the right one. After buying it, I never made chopped pepper fish heads again. Maybe the first time I made it, I felt too ordinary, but I lost my passion to make it.
Fish head with chopped pepper and pickled cabbage
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Steps for Fish head with chopped pepper and pickled cabbage
1
1. Wash the fish head, add a spoonful of salt, rub it, and then rinse it off with clear water. 2. Separate the fish head from the chin, practice only the outermost layer, and press it into an open shape. 3. Put half a spoonful of salt, monosodium glutamate, pepper powder, and edible oil on the fish head evenly. 4. Spread onion, ginger and garlic on the bottom of the plate. Add the fish head. evenly add chopped pepper on the fish head. 6. After boiling water, steam for 10 minutes and take out. 7. Sprinkle with chives. Reframe the wok, add a little cooking oil to heat, and pour on the fish head
2
Steps: 1. Separate the fish meat from the fish bones, slice it with an oblique knife. 2. Put appropriate amount of oil in the pan, saute chives, ginger, garlic, and star anise. 3. Add pickled cabbage and stir fry. 4. Add appropriate amount of water, about 6 times that of pickled cabbage. Put half a teaspoon salt. 5, add the fish meat, until cooked. 6. Sprinkle with chives. 7, reframe the pan, heat a small amount of oil, and pour it on the fish.