Steamed Fish Head with Diced Hot Red Peppers

Steamed Fish Head with Diced Hot Red Peppers

Introduction:

"Minced pepper fish head belongs to Hunan cuisine, which is a famous dish in Xiangtan. With fish head "delicious" and chopped pepper "spicy" as one, unique flavor. This dish is bright red in color, strong in taste and tender in meat. The fish head is waxy and soft, fat but not greasy, salty, fresh and slightly spicy

Production steps:

Step 1: wash the fish head first.

Step 2: cut the head from the middle, don't cut it.

Third step: put the Baijiu, scallion, pepper, white pepper and salt ginger slices for 20 minutes.

Step 4: stack the marinated fish heads on the plate.

Step 5: put a layer of chopped pepper on the fish head.

Step 6: bring to a boil in the steamer and put in the fish head.

Step 7: steam for 10 minutes, turn off the heat and simmer for 5 minutes.

Step 8: steam the fish head and sprinkle with chives.

Step 9: put oil in the frying pan and heat it.

Step 10: drizzle the fish head with oil.

Materials required:

Grass carp head: 1

Chopped pepper: right amount

Chives: a little

White pepper: 2G

Baijiu: 10 grams

Pepper: a little

Salt: 2G

Onion and ginger: right amount

Note: the most Guan Jian of the dish is to smell the fish. So first use a little salt and Baijiu, pepper and pepper to marinate the fish for 20 minutes. Because chopped pepper is salty, do not put too much salt.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: medium spicy