Fish head with chopped pepper is a traditional dish in Hunan province, belonging to Hunan cuisine. According to legend, its origin is related to Huang Zongxian, a scholar in Qing Dynasty. After continuous improvement, it gradually became the representative of steamed dishes in Hunan cuisine. It is usually steamed with silver carp head and chopped pepper as the main ingredients, with soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy. Then let's share a practice for you:

1, ① raw materials: silver carp head 450g, chopped pepper130g, chopped green onion, chopped green onion, minced garlic, minced ginger and sliced ginger. ② Seasoning: salt, monosodium glutamate, steamed fish drum oil, cooking wine and edible oil.

2. Making steps: wash the fish head and cut it into two halves, evenly spread the fish head with cooking wine, and marinate the inside with salt and monosodium glutamate for 5 minutes.

3. Add salt, monosodium glutamate, Jiang Mo and minced garlic to the chopped pepper, mix well and spread evenly on both sides of the fish head.

4. Add a proper amount of water to the steamer to boil, add the fish head, cover with high fire and steam for about 10 minutes until cooked.

5. Take out the fish head, add steamed fish soy sauce, sprinkle with chopped green onion, burn hot oil from the pan and pour it on the fish head.

A spicy and palatable fish head with chopped pepper in Hunan cuisine is made. Fish head with chopped pepper is a Hunan dish. Of course, it is constantly evolving and making a variety. Many of them are made with local characteristics, but they are always the same. Fish head with chopped pepper belongs to Hunan cuisine. ?