Steamed Fish Head with Diced Hot Red Peppers

Steamed Fish Head with Diced Hot Red Peppers

Introduction:

"The fish head is tender and delicious."

Production steps:

Step 1: wash the head of Hypophthalmichthys molitrix, remove the gills, cut it in half, and taste it with cooking wine, salt, pepper, ginger slices and scallion (shredded) for 1 hour.

Step 2: add salt, ginger and chicken essence into the chopped pepper.

Step 3: remove the shredded green onion from the fish head, place the ginger slices under the fish head, drizzle with 10 grams of salad oil, and steam for 8-10 minutes after the water boils.

Step 4: pour oyster sauce on the fish head, add chopped pepper, heat 40 g salad oil to 80% heat, pour on the fish head, sprinkle with MSG and scallion.

Materials required:

Silver carp head: About 500g

Salad oil: 50g

Cooking wine: 10g

Salt: 5g

Chicken essence: 3 G

MSG: 3 G

White pepper: 3 G

Ginger slices: 3

Scallion head: 2

Minced ginger: 5g

Oyster sauce: 3 G

Red pepper: 50g

Scallion: a little

Note: fish head to use silver carp head, more meat, steamed fish time can not be too long, too long fish is old, too short and not cooked. Chopped pepper can be pickled red pepper, red pepper can also be used, the taste is not the same yo.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original