Steamed Fish Head with Diced Hot Red Peppers

Steamed Fish Head with Diced Hot Red Peppers

Introduction:

"There is a legend about this famous dish: it is said that during the Qing Dynasty, Huang Zongxian (a modern mathematician) passed by a small village and lived in a farmer's home. The farmer's son caught a river fish from a pond. The hostess put salt in the fish to make soup, chopped the pepper and steamed it with the fish head. Huang Zongxian thought it was very delicious. After returning home, he asked the chef at home to improve, so today's "minced pepper fish head" came into being

Production steps:

Step 1: the key to choose silver carp: the first is fresh, the second is smooth, clean, no disease spots, no fish scale off.

Step 2: the key to choose Douchi: complete granules, large color, containing special flavor of Douchi.

Step 3: wash the fish head and cut it in half. Connect the fish head with the back. Chop the red pepper, the green onion, the ginger and the garlic.

Step 4: spread the lobster sauce at the bottom of the plate, put in the fish head, marinate it with salt, cooking wine and soy sauce, then spread oil < br > sprinkle minced ginger and chopped pepper on the marinated fish head.

Step 5: add water to boil (remember), put the fish head and bowl into the pot and steam for 15 minutes, then take it out (after steaming, there will be a lot of water in the plate, you can pour out part of it).

Step 6: spread minced garlic and scallion on the fish head, steam for another minute, and add chicken essence when removing.

Step 7: set the frying pan on the fire, add oil and heat it to 100% heat (in this way, the smell of onion and minced garlic can be choked), pour it on the fish head and sprinkle with Scallion; the fish head with red and bright color and tender meat will be ready.

Materials required:

Silver carp head: 1 (about 400g)

Soybeans and Douchi: 50g

Red pepper: 100g

Ginger: right amount

Garlic: right amount

Chives: right amount

Cooking wine: moderate

Soy sauce: moderate

Chicken essence: appropriate amount

Salt: right amount

Note: steaming is one of the oldest cooking methods in China. There is a saying that "no dish, no steaming". It is characterized by maintaining the original shape, juice and flavor of dishes and preserving various nutrients of dishes to a great extent. Steamed vegetables are delicious, tender, rotten, fresh, beautiful and colorful, with less loss of original juice, no mixed taste and disorder, so they are suitable for a wide range of varieties! Nutritional value of fish head: fish head is delicious and easy to be digested and absorbed by human body. It is rich in vitamins and unsaturated fatty acids. It is good for cleaning and softening blood vessels, lowering blood lipid, strengthening brain and delaying aging. It is also rich in fish protein and carbohydrate, which is also very useful for beauty and beautiful skin. Nutritional value of Douchi: Douchi is a high protein nourishing food, which is rich in protein, fat and carbohydrate, and contains a variety of amino acids, minerals and vitamins needed by human body. Its unique aroma can increase people's appetite and promote absorption. It has been widely used in Chinese cooking, especially in Sichuan, Guangdong and Hunan cuisine. Nutritional value of pepper: it contains protein, calcium, phosphorus, rich vitamin C, carotene and capsanthin. Oral can increase appetite, promote gastrointestinal digestive function.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: slightly spicy