Steamed Fish Head with Diced Hot Red Peppers

Steamed Fish Head with Diced Hot Red Peppers

Introduction:

"Who says people in Suzhou can't eat spicy food? As a matter of fact, people in Suzhou like Sichuan cuisine and Hunan cuisine very much. Maybe the older generation can't accept it. Today, I made a red fish head with chopped pepper. It's delicious, half by half with my wife. It's great to finish the meal:) "

Production steps:

Step 1: wash the fish head and cut it in half according to the picture. Don't cut into sections. When you buy fish, you can sell it. They know how to cut it.

Step 2: Sprinkle with salt and ginger and marinate for 10 minutes.

Step 3: flat plate with ginger, onion bottom. The fish heads are big after they are separated. Fortunately, there is a big flat plate, which is usually used for Western food:)

Step 4: put the fish head on the plate, spread the chopped pepper on the flat, add cooking wine, chicken essence and pepper powder. So you can steam it.

Step 5: because there is no steamer, so flip a plate in the pot, and then put the flat plate on it. Be careful not to be pushed open by water bubbles. Steam the fish head for 13 minutes and keep it dry for 3 minutes.

Step 6: Sprinkle the steamed fish with minced garlic and green onion, drizzle with 2 tbsp steamed fish soy sauce, then heat the edible soybean oil, and drizzle on the fish head.

Materials required:

Hualian fish head: one

Chopped pepper: half bowl

Ginger: 5 pieces

Onion: several sections

Salt: half a teaspoon

Pepper: 1 teaspoon

Steamed fish and soy sauce: 2 tbsp

Chicken essence: one teaspoon

Oil: 3 tbsp

Garlic: 5 pieces

Note: 1, steamer water to add more, less fish will dry, steamed fish head 13 minutes enough, don't be too old Oh. 2. Steamed fish with soy sauce, add a little, feel more like a restaurant dish:)

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: medium spicy