Minced fish head with pepper in Hunan

Minced fish head with pepper in Hunan

Introduction:

Production steps:

Step 1: prepare the main ingredients and ingredients,

Step 2: in the basin, add shallot, ginger and cooking wine

Step 3: knead onion and ginger into juice by hand and pour into a bowl

Step 4: pour onion and ginger water on the fish head evenly

Step 5: after marinating for 10 minutes, take off the fishy smell and prepare to turn it over

Step 6: turn the fish over and control it, and the smell will be gone

Step 7: pour the oil into the pan, first add garlic and lobster sauce

Step 8: add chopped pepper, chili sauce, water, and a spoonful of monosodium glutamate,

Step 9: put basil leaves on the bottom to remove the fishy smell, pour the fried juice on the fish head evenly, steam for 20-30 minutes, and you can get out of the pot

Materials required:

Fatty fish head: moderate amount

Douchi: right amount

Chopped chili: right amount

Chili sauce: right amount

Shallot: moderate

Ginger: right amount

Garlic: right amount

Salt: right amount

Cooking wine: moderate

MSG: right amount

Perilla leaf: moderate

Note: can not eat spicy, you can put less chopped pepper, can be in the fish head, sprinkle a layer of chopped red pepper

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy