Pepper: If you make a monochrome fish head, use red chopped pepper or wild pepper (chopped), and half of the two colors. It is convenient to sell special fish head chopped pepper in the supermarket.

Most of the popular chopped peppers in the market are chopped peppers from Zhangjiajie. It is a kind of directly edible pepper product, which is made of the most famous seven sisters peppers from Yuanguping in Zhangjiajie, garlic, edible tea oil, salt, pepper and other ingredients. It is rich in protein and a variety of trace elements, with good color, aroma and taste, biological preservation and no preservatives. It is a pure natural green food, and has the reputation of "spicy mouth but not spicy heart, no fire in it". Because of its good taste, it is widely welcomed by Tujia people and tourists. When cooking noodles at home, add a little chopped pepper and the taste will become delicious immediately.

How to make fish head with chopped pepper delicious?

Details of ingredients:

A fish head, onion, ginger, garlic, chopped pepper, salt, pepper, chicken essence,

Steps of chopping fish head with pepper:

1. Wash the fish head with salt, rinse off the salt water, sprinkle with one teaspoon of pepper, half a teaspoon of cooking oil, half a teaspoon of salt and half a teaspoon of chicken essence, rub evenly and marinate for ten minutes.

2. onion, ginger and garlic are at the bottom.

3. Spread chopped pepper and steam for eight minutes and steam over low heat for two minutes.

4. Sprinkle with minced onion, ginger and garlic.

5. When the oil is hot, leave the fire when smoking, count to three and pour it on the fish.

6. The leftover soup is especially delicious for mixing noodles.

Home-cooked method of chopping fish head with pepper

Raw materials:

The first silver carp, soaked in more than 20 red peppers, two tablespoons of cooking wine, one tablespoon of chicken essence, one tablespoon of lobster sauce, three chives, a small piece of ginger, half a garlic and a proper amount of salt.

Practice:

1, wash the fish head and blow it in half, connect the back of the fish head, soak the red pepper and chop it, chop the onion, mince the ginger and chop the garlic.

2. Then put the fish head in a bowl and grease it.

3. Sprinkle chopped pepper, Jiang Mo, salt, lobster sauce and cooking wine on the fish head.

4. After adding water to the pot and boiling, put the fish head and bowl into the pot and steam it (about 10 minute).

5. Spread minced garlic and chopped green onion on the fish head and steam for another minute (the authentic practice is to put chopped green onion after the pot is taken out, and I put it first in order to steam the fragrance of green onion into the fish head).

6. After taking out the bowl from the pan, put oil on the wok and burn it to 100% heat, scoop it up and pour it on the fish head.