Chop pepper and cook fish head

2025-03-06 02:59:09 392

The traditional method of chopping pepper fish head is steaming, which is not the best way for novice and novice chefs. Steaming is not easy to get into the flavor and difficult to remove fishy smell. Therefore, this recipe uses braising method, which is easy to cook until fully cooked, and the flavor penetrates the fish bones. It is a very easy to pick up hard dish.

Details of ingredients

Silver carp head1 unit
Cooking wine3 tablespoons
Pixian Douban Sauce1 spoonful
Chopped pepper sauce3 tablespoons
Ginger slicesSeveral pieces
Garlic leavesModerate amount (or chopped scallions)

Technique

difficultybeginner
workmanshipburn
tastesalty and savory
timeTwenty minutes

Steps to make Chop pepper and cook fish head

1. Clean the fish head and split it in half from the middle. Hot oil in a wok, add ginger slices and fry until fragrant.
2. Fry the fish head until one side turns yellow, then flip it over and continue frying.
3. Pour cooking wine onto the fish head, immediately cover the pot and simmer for a moment (half a minute). This step allows the wine to evaporate in the pot, which is more conducive to removing the fishy smell and enhancing the freshness of the fish. Add 1 tablespoon of Pixian red bean paste, 3 tablespoons of chopped chili sauce, and white sugar to the fish.
4. Pour in an appropriate amount of water until most of the fish head is submerged.
5. Cover the pot, bring it to a boil over high heat, then turn to medium heat and continue to simmer for seven to eight minutes. My main picture shows that this fish head is not too big. If the fish head is relatively large, it should be extended appropriately when simmering.
6. Open the lid of the pot and bring in the juice over high heat. During the process, use a spatula to continuously scoop up the soup from the edge of the pot and pour it over the fish head without flipping it over. Sprinkle garlic leaves or chopped scallions on top.