Appetizing and nourishing the famous brand of Hunan cuisine, which is fresh, spicy and spicy, fish head with chop pepper

Appetizing and nourishing the famous brand of Hunan cuisine, which is fresh, spicy and spicy, fish head with chop pepper

Introduction:

Production steps:

Step 1: wash the fish head with salt and wash off the salt water;

Step 2: cut the fish head in half, sprinkle with white pepper, a little salt, proper amount of cooking wine and cooking oil, knead evenly and marinate for 10 minutes;

Step 3: shred the green onion and slice the ginger and garlic; cut the green onion into small sections and prepare some ginger and garlic for mincing;

Step 4: chop the pepper and get ready;

Step 5: prepare a plate for steamed fish, and put shredded green onion, ginger and garlic on the bottom;

Step 6: put the fish head on the plate and spread the chopped chili evenly;

Step 7: steam over high heat for 8 minutes, then steam for 2 minutes after turning off the heat;

Step 8: steamed fish head;

Step 9: Sprinkle the scallion, ginger and garlic on the fish head;

Step 10: heat the oil and leave the fire when the smoke is blue;

Step 11: pour the oil on the fish head;

Step 12: the delicious food is finished

Materials required:

Grass carp head: 1

Scallion: right amount

Shallot: moderate

Ginger: moderate

Garlic: right amount

Chopped chili: right amount

Salt: right amount

White pepper: right amount

Cooking wine: moderate

Edible oil: right amount

Note: cooking experience: 1, chopped pepper fish head is a Hunan dish, generally do not steam fish soy sauce, only chopped pepper steaming can, eat is the pure chopped pepper flavor; 2, chopped pepper is salty, it is recommended to put salt in the production process, otherwise it can not be eaten; 3, do a good job of chopped pepper fish head is best to eat while hot, fresh fragrance beauty, cold to eat, the feeling will be much worse.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh