Chopped Pepper Fish Head

2024-04-23 13:16:17 4834

Chop bell pepper fish head, also known as Chop bell pepper fish head, is a traditional famous dish in Hunan Province. It belongs to the Hunan cuisine and is usually steamed with main ingredients such as bighead carp fish head and chopped pepper, accompanied by soy sauce, ginger, scallions, garlic, and other auxiliary ingredients. The dish has a bright red color, a strong taste, and tender meat. Fat but not greasy, with a soft and glutinous taste, and a delicious and spicy taste. It is said that its origin is related to Huang Zongxian, a literati from the Qing Dynasty.

Details of ingredients

Fat Fish HeadA
Wild Mountain Peppera little

Technique

difficultyintermediate
workmanshipsteam
tasteMedium spicy
timeTen minutes

Steps to make Chopped Pepper Fish Head

1. Prepare a fish head.
2. Clean with boiling water to remove the fishy smell.
3. Cut in half, use a flower knife, and rub the fish head with cooking wine, salt, and pepper.
4. Add ginger slices.
5. Scallions
6. Marinate for 15 minutes.
7. Prepare chopped peppers, wild mountain peppers, garlic, and ginger (all chopped into small pieces).
8. Heat the oil in a wok, then add chopped peppers and stir fry over low heat until fragrant.
9. Pour it out and spread it on the fish head.
10. Start the pot and boil water.
11. After boiling the water, add the fish head and steam over high heat for 8-10 minutes.
12. Sprinkle the steamed fish head with hot oil (180 degrees).
Sprinkle with scallions.
14. Finished product drawings.
15. Finished product drawings.