Fish head with chopped pepper and opium

Fish head with chopped pepper and opium

Introduction:

"The head of opium fish is tender, smooth and delicious. It is steamed with chopped peppers. The spicy and delicious chopped peppers cover the fishy smell of sea fish. People who like spicy food often look at the bottom of the basin after eating the head and say, don't pour it out, wait for the next one to eat."

Production steps:

Step 1: clean the fish head, remove the gills and cut it in the middle of the lip.

Step 2: marinate with cooking wine, ginger slices and scallion for half an hour

Step 3: Chop pepper

Step 4: after that, spread the chopped pepper evenly on the top, add a spoonful of June fresh soy sauce, and sprinkle 2 grams of chicken essence evenly on the top. (chopped peppers are a little salty, so don't add salt.)

Step 5: steam the fish in the steamer over high heat. Put out the fire in 15 minutes and wait another 5 minutes before opening the lid.

Step 6: pour all the juice out of the basin.

Step 7: Sprinkle shredded ginger and scallion on it. It's too hot. I'll change to another basin (gently use the shovel, otherwise the fish will be broken)

Step 8: pour oil into the pan and turn off when the pan is hot for 10 minutes

Step 9: pour the oil on it. When pouring the fish, try to leave the body as far as possible to avoid splashing the oil.

Materials required:

Opium fish head: moderate amount

Chopped pepper: right amount

Ginger: moderate

Shallot: moderate

Fresh soy sauce: right amount

Oil: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: seafood has the original flavor, less seasoning can maintain the natural salty taste of fish, it is best not to use spices such as pepper.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy