How to make fish head steamed

Ingredients

Halphead carp head half, 60 grams of chopped pepper sauce, 20 grams of bean paste, 10 garlic cloves, 1 piece of ginger, 5 small green onions, mint leaves a few slices of mint leaves, 4 tablespoons of tea oil (2 tablespoons of frying sauce, 2 tablespoons of pouring), 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of lemon fish sauce, half a tablespoon of balsamic vinegar, 2 grams of salt, a small amount of freshly ground black pepper (the used) Spoon a spoonful of liquid seasoning is about 15ml)

Practice

The first step: clean the head of the fish, code flavor marinade, remove the fishy smell of the key steps

Remove the gills, scales and the black film on the inner wall of the head of the fish, and then clean the head and rinse out the blood. Then coat the fish head inside and out with cooking wine, then salt and freshly ground black pepper and marinate for 15 minutes. Cleaning fish head to be careful, clean up can initially remove the fishy smell, coated with wine marinade to further fishy

Step 2: fried sauce, the key to the flavor of the fish

①, onion, ginger and garlic chopped, green part of the green part of the steamed fish out of the pot and then use

②, hot pot of oil, into the onion, ginger, garlic and incense, with a medium-low heat to prevent frying

③, add the chopped pepper sauce, bean paste frying pepper sauce, bean paste stir-fried red oil and sauce flavor

④, add 1 tablespoon of soy sauce, 1 tablespoon of lemon fish sauce (or soy sauce), half a spoon of balsamic vinegar, stir-fried

The third step: steamed fish, be sure to boil the water into the pot, in a good control of the steaming time, the fish is tender and juicy

①, the fish plate pad ginger

②, the marinated fish placed on a slice of ginger, and then will stir-fry the good sauce spread over the fish. Good sauce spread on the fish head

③, steamer with water to boil, fish head plate into the steamer in the steamer on the steam drawer, cover the pot lid, steam over high heat for 8 minutes, turn off the fire steamed 2 minutes and then open the lid to take out the fish plate

The fourth step: pouring hot oil to stimulate the aroma

steamed fish head sprinkled with chopped scallions and mint leaves, hot oil poured to stimulate the aroma. Color red, fragrant chopped pepper sauce steamed fish head is ready, ready to rice oh, fish tender spicy, super rice.

Tips

Bighead carp is what we usually call the fat head of the fish, fat head of the fish head is big and fat, almost 1/3 of the length of the fish body, the meat is white and tender, the traditional Hunan dish chopped pepper fish head is with bighead carp head steamed, winter fashionable fish head hot pot, most of the bighead carp head is also used in the production.

Chopped pepper sauce by the tea oil stir-fried after the color of red, bean paste, soy sauce, soy sauce by the fat stir-fried can fully stimulate the sauce flavor. Steamed fish must be boiling water into the pot, instant high temperature can lock the juice in the fish, fresh flavor is not lost. Steaming time should be adjusted according to the size of the fish head.

Chopped pepper sauce, soy sauce, soy sauce, steamed fish soy sauce are more salty, fried sauce I did not add salt, you according to their own taste to determine whether to add salt.