The practice of chopping fish head with pepper.

Fish head with chopped pepper is a traditional dish of Han nationality at the junction of Xiangtan and Hunan and Jiangxi, which belongs to Hunan cuisine. It combines the "fresh" taste of fish head and the "spicy" taste of chopped pepper, and has a unique flavor. In particular, the oil used in this dish is tea oil. Fish head with chopped pepper in Xiangtan, Hunan Province, can be eaten in hotels and restaurants of all sizes in the streets and alleys. And the following is a complete book on how to chop pepper fish heads for everyone. Welcome to study.

The method of chopping fish head with pepper is 1. Prepare fish head, chopped pepper and pickled pepper, garlic, ginger, lobster sauce, coriander, sauce, soy sauce, umami juice, sugar, chicken essence, cooking wine and salt.

Method steps 1: Wash fish head, remove gills, cut it in half, sprinkle salt evenly, pour cooking wine on it, and marinate for about 10 minute.

2. Chop garlic, ginger, lobster sauce and pickled pepper for later use.

3. Put the oil in a hot pan. When the oil temperature reaches 70%, add minced garlic, Jiang Mo, lobster sauce and pickled pepper and stir-fry until fragrant.

4. Use soy sauce, umami sauce, sugar and chicken essence to make sauce, pour it into a fish dish, and then spread with fragrant garlic and chopped pepper.

5. After the water is boiled, steam for about 8 minutes, sprinkle with coriander and serve.

Tip 1. The maturity time of the fish head depends on the size of the fish head, and the fish eyes are completely white.

2. After the water is boiled, steam the fish head in the pot, so that the steamed fish head is tender and juicy.

The practice of chopping fish heads with pepper is completed. 2 Ingredients: silver carp head, red chopped pepper, millet pepper, perilla, ginger and garlic, camellia oil, lobster sauce, Erguotou, white pepper, steamed fish lobster sauce and salt.

Method steps 1: Wash the fish head, cut it in half, remove the gills and wash away the blood.

2. Marinate the fish head with Erguotou, salt and white pepper for about 15 minutes.

3. Chop red pepper and millet, chop ginger and garlic, slice ginger, and soak lobster sauce and perilla for later use.

4. Heat oil in a hot pot, add millet, garlic, lobster sauce and perilla, stir fry until fragrant, and add steamed fish and lobster sauce to boil.

5. Put the marinated fish head into the ginger slices and spread the fragrant juice.

6. Add water to the pot and bring it to a boil. After SAIC, put the fish head in the pot and steam for 10 minute. Turn off the fire and steam for 2 minutes.

7. Sprinkle chopped green onion on the fish head, stir fry with hot oil in a hot pot.

Tips Fish head with chopped pepper, the quality of chopped pepper determines the taste of 90%.