How to make deep-sea fish head with chopped pepper?

How to make deep-sea fish head with chopped pepper, how to make deep-sea fish head with chopped pepper

1. Wash the fish head, remove the gills and scales, and split it into pieces from the middle of the fish lip. two.

2. Evenly mix salt and MSG on the fish head, marinate for 5 minutes and then apply chopped pepper on the fish head. Place a few slices of ginger on the bottom of the plate, place the fish head on top, and place an appropriate amount of shredded ginger on the fish.

3. Steam in the pot for 10-15 minutes. After taking it out of the pot, sprinkle the chopped green onion on the fish head, pour the cooked oil, then put it in the pot and steam for 2-3 minutes, and it is ready to eat.

How to chop the deep-sea fish head with pepper

1. Wash the fish head, remove the gills and scales, and split it into two parts from the middle of the fish lip. 2. Evenly apply salt and MSG on the fish head. Marinate for 5 minutes and then apply chopped pepper on the fish head. Place a few slices of ginger on the bottom of the plate, place the fish head on top, and place an appropriate amount of shredded ginger on the fish. 3. Steam in the pot for 10-15 minutes. After taking it out of the pot, sprinkle the chopped green onion on the fish head, pour the cooked oil, then put it in the pot and steam for 2-3 minutes, and it is ready to eat.

Who can tell me how to make "deep sea fish head with chopped pepper"?

Wash the fish head and apply salt, MSG, cooking wine and place it on the plate. Chop the pepper and mix with salad oil to cover the fish head. Steam it in a steamer.

Ingredients for the deep-sea fish head with chopped pepper

Adequate amount of Hunan special chopped pepper, monosodium glutamate, red oil, ginger, green onion,

How to make deep sea fish head?

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Let me introduce to you

How to steam fish head

Ingredients: fish head

Accessories: green onion, ginger, pepper

Seasonings: salt, monosodium glutamate, white vinegar, cooking wine, light soy sauce, Sichuan peppercorns

Cooking method:

1. Cut the fish head in the middle and put it on a plate, pour A little white vinegar, soak it for 2 minutes and then wash it and set aside;

2. Sprinkle a layer of salt on the washed fish head, add ginger slices, steam it in the pot for 10 minutes, and put the steamed fish Take it out, remove the ginger slices and soup, pour in light soy sauce, cooking wine, shredded green onion, ginger, and shredded red pepper. Heat oil, fry Sichuan peppercorns until fragrant, then pour on the fish head.

Features: Rich in umami, tender and refreshing.

Steamed fish head with chopped pepper

Method:

1. Make the chopped pepper sauce in advance. Remove the stems from the peppers, wash them and dry them with kitchen paper.

2. Chop 10 grams of pepper, ginger, and 10 grams of garlic, put it into a container, add 3 grams of salt, 5 grams of tempeh, and 3 grams of sugar, and mix well.

3. Put the mixed chopped pepper into a glass bottle, add two layers of plastic wrap to the mouth of the bottle, and cover tightly. Leave it for about 7 days before eating.

4. Clean the fish head, split it in half with a knife, and connect the back of the fish head.

5. Take half a basin of water, add white vinegar and refined salt, and soak the fish in the basin to remove the fishy smell.

6. Take out the fish head, apply oyster sauce on the cut surface, and evenly sprinkle with MSG, starch, refined salt, cooking wine and sugar. Place the fish head upside down on a plate, sprinkle with the same seasonings and pepper, put green onion and ginger under the fish head, put it in a pot and steam over medium heat for 20 minutes.

7. Take out the steaming plate, sprinkle chopped chives on the fish head, pour in hot oil and serve.

As for the deep-sea fish you mentioned, there are some headless ones, but not Gao Dun. Gao Dun is quite delicious.

How to make deep-sea fish head

Hello, host

Let me introduce to you

How to steam fish head

Main ingredient: fish head

Accessories: green onion, ginger, pepper

Seasoning: salt, monosodium glutamate, white vinegar, cooking wine, light soy sauce, pepper

Cooking method:

1. Cut the fish head in the middle and put it on a plate, pour a little white vinegar on it, soak it for 2 minutes and then wash it and set aside;

2. Wash it Sprinkle a layer of salt on the fish head, add ginger slices, steam it in the pot for 10 minutes, take out the steamed fish, remove the ginger slices and soup, top with light soy sauce, cooking wine, shredded green onion, ginger, and shredded red pepper, and cook Fry the Sichuan peppercorns in oil until fragrant and pour on the fish head.

Features: Rich in umami, tender and refreshing.

Steamed fish head with chopped pepper

Method:

1. Make the chopped pepper sauce in advance. Remove the stems from the peppers, wash them and dry them with kitchen paper.

2. Chop 10 grams of pepper, ginger, and 10 grams of garlic, put it into a container, add 3 grams of salt, 5 grams of tempeh, and 3 grams of sugar, and mix well.

3. Put the mixed chopped pepper into a glass bottle, add two layers of plastic wrap to the mouth of the bottle, and cover tightly. Leave it for about 7 days before eating.

4. Clean the fish head, split it in half with a knife, and connect the back of the fish head.

5. Take half a basin of water, add white vinegar and refined salt, and soak the fish in the basin to remove the fishy smell.

6. Take out the fish head, apply oyster sauce on the cut surface, and evenly sprinkle with MSG, starch, refined salt, cooking wine and sugar. Place the fish head upside down on a plate, sprinkle with the same seasonings and pepper, put green onion and ginger under the fish head, put it in a pot and steam over medium heat for 20 minutes.

7. Take out the steaming plate, sprinkle chopped chives on the fish head, pour in hot oil and serve.

How to steam deep-sea fish heads

Method: (1) Crack the fish head from the top, wash it, cut the gills and the thicker meat with a butterfly knife, cut it flat Place it on a deep plate (depending on the size of the fish head), sprinkle a little salt/chicken essence/monosodium glutamate and an appropriate amount of ingredients, and marinate to facilitate the flavor and remove the fishy smell. (2) During the period, cut the red pepper into dices the size of a small fingernail, slice two cloves of garlic, and slice the ginger. Light the fire, put spicy oil in the pot, stir-fry the ginger and garlic slices first, then add a little bean paste, then add the diced red pepper into the pot, stir-fry a few times, add a little salt/monosodium glutamate/chicken essence/ Add sugar (the amount depends on personal taste) and stir-fry until it is six-cooked, then turn off the heat. (3) Evenly cover the marinated fish head with the fried chopped peppers, put it into the steamer, set the heat evenly, steam slowly and quickly, and wait until it comes out of the pot. Do not steam until it is cooked. (4) Pour the soup from the steamed fish head into a small bowl, taste it, add a little pepper, a pinch of chopped green onion, stir well, then pour evenly over the fish head, and it's done. Conclusion - Deep-sea fish heads are rich in deep-sea active minerals and rare vitamins, such as deep-sea fish oil that activates and strengthens the brain, and liquid calcium that is easy to absorb. I have always praised it for its unparalleled delicacy, especially that of swallow-winged abalone. It moistens the lungs and nourishes the skin, promotes blood circulation and strengthens the stomach. It is extremely nutritious. The color, aroma and shape are both classic. When placed on a banquet, this flavor is extremely eye-catching! Tips: The authoritative nutrition association recommends: Eat fish twice a week to balance your body needs and benefit from nutrition! My recommendations: Chinese sturgeon in black bean sauce; stewed octopus steak; stewed crow with dried bamboo shoots; twisted large intestine fish

Reference: wenda.tianya/...862837

Please tell me What kind of fish head are the deep sea fish heads bought in restaurants?

Deep sea fish head with chopped pepper

Opium fish head, its real name is actually - tooth fish. It is precisely because of its delicious meat and smooth texture that once you eat it, you will want to think about it a second time. And its name is a homophony of opium, so gradually many people have forgotten its real name and only know it as opium. The fish (the body of this fish is rarely seen, and it mainly eats the head) has unique eyes, so it will be remembered as long as it is seen: one on the right and one on the top of the head.

[Method]

1. When you buy the fish head, the fishmonger has already split it into pieces and cleaned the inside, so put it directly on the plate, put ginger slices on it, and cook it raw. Smoke, cooking wine, white sugar (a little), chopped pepper (chopped pepper is salty, so try to keep it as dry as possible) and steam it (this kind of fish head is fresh and tender, so it is easy to cook, it only takes five minutes)

2. Take out the pan, sprinkle with chopped green onion, and then drizzle with some hot oil (you can skip this step if you like the list)

[Method]

Green onion-flavored fish head 38 yuan/half piece

The aroma is so delicious when it is served, which greatly increases your appetite. Yangyu head is actually an opium fish head. The origin of opium fish is in Russia. Some boring businessmen gave it this name in order to give it a sense of mystery. The meat of opium fish is very tender and delicious. This dish is their signature dish and almost every table guest orders it.

It tastes good because it is marinated with more than 20 kinds of spices for 24 hours, then the fish head is wrapped with green onions, and baked in the oven for twenty-eight minutes to allow the flavor of the green onions to fully come out and enter the fish head. So don’t be surprised to see a lot of green onions.

Steamed opium fish head with green onions

Ingredients: One opium fish head, Lee Kum Kee steamed fish soy sauce (required), cooking wine, onion and ginger, salt and sugar, chicken essence, red chili sauce.

?Method:

?1. Wash the fish head and put it on a plate.

?2. Add soy sauce (not too much) and cooking wine according to your own taste. Sugar, shredded ginger, chili sauce.

?3. Put it into a pot and steam it for ten minutes, then heat the oil and sprinkle chopped green onion on top. When the oil is hot, pour it directly on the fish.

? The opium fish head is delicious, the meat is soft and smooth, the bones are soft and delicious! You might as well give it a try.

A lazy way to make fish head with chopped pepper and opium

Wash it and put it in a microwave container, soak it in rice wine, apply salt on the fish head, and then use chopped pepper sauce bought in the supermarket Sprinkle the onion, ginger, garlic and chopped pepper all over the body all over the fish head, then sprinkle a small amount of pepper powder, and finally add a small amount of MSG. Put it in the microwave oven on medium heat for 8 minutes. If you don't smell the fish aroma within 8 minutes, turn it on low heat for another 3 minutes. You can also make silver carp head in the same way, but I think the opium fish head tastes the best.

Braised opium fish head

One Russian deep-sea fish head (i.e. opium fish head), with a little various seasonings.

Preparation method: Slightly fry the fish head on both sides, add ginger, onion, cooking wine, soy sauce, sugar, water, pepper and other seasonings and simmer over low heat for 10-12 minutes. After the fish head is fragrant, reduce the juice over high heat, thicken the oil and serve it on the plate.

The origin of opium fish head is the Black Sea of ??Russia. The fish body is huge and the meat of the fish head is said to be the most tender. Some boring businessmen gave it this name in order to give it a sense of mystery. But since foreigners don’t eat fish heads, the Shanghainese take advantage of this. There are many big hotels in Shanghai that have this dish.

The fish head with chopped pepper is delicious in color and aroma. . Come learn how to do it. .

Ingredients: 1 fat-headed fish head (2 pounds), appropriate amount of Hunan special chopped pepper, 3 grams of MSG, 10 grams of red oil, 10 grams of ginger, 8 grams of green onions, 15 grams of white radish slices

Method: 1. Wash the fish head, remove the gills and scales, and split it into two pieces from the middle of the fish lip

2. Mix the salt and MSG evenly on the fish head and marinate After 5 minutes, apply the chopped pepper to the fish head. Place 2-3 slices of ginger and white radish on the bottom of the plate, place the fish head on top, and place an appropriate amount of shredded ginger on the fish

3. Steam for 15 minutes, then remove from the pot. Sprinkle chopped green onion on the fish head, pour cooked oil over it, then put it in the pot to steam for 2-3 minutes, and it's ready to serve.

Fish head with sour beans and opium

It is basically similar to fish head with chopped peppers. It is marinated first. The key is to use red oil sour beans instead of chopped peppers. If it is Hunan’s sour beans, it will be the best. . The advantage over chopped peppers is that rainbow beans are more delicious than chopped peppers.

If you make kimchi at home, just chop the soaked cowpeas. Remember to make them spicy.

Deep-sea fish head VS Qiandao Lake fish head

Deep-sea fish head

I heard that Siya Garden Hotel has a dish that must be ordered at every table. In the past 20 days since I arrived at the table, I have won many repeat customers, so I went to the hotel yesterday and ordered this "deep sea fish head" for a feast.

In less than 20 minutes, the waiter pushed in the door, and suddenly there was a strong smell of onion...

Is the chopped pepper fish head from the deep sea? ?

Generally speaking, deep-sea fish are not used, but they can be used. The fish head can be slightly larger, depending on personal preference.