Ingredients: a fish head weighs about 3kg, Jinlong fish oil150g, chopped pepper 500g, ginger 20g, soy sauce 20g, steamed fish drum oil100g, yellow light Chili sauce 20g, aged vinegar10g, cooking wine10g.
1 First, choose three Jin of fresh bighead carp (also known as male fish and chubby fish), chop and wash them, and remove the black film from the fish belly. Fish must be fresh, and the black film must be cleaned, otherwise it will smell fishy and affect the taste. After the fish is washed, tilt the knife at the place where the meat is thick under the head, and you can use two or three knives on each side, so that it is easy to taste and the steamed meat is fresh and tender. Wash the fish head and set aside.
Clean fish head
2, wok fire, burning red, add 100g Jinlong fish oil, boil. 500g chopped pepper, it is best to make your own chopped pepper (see attached page), control the moisture, add ginger powder, chopped pepper and simmer in turn, then add vinegar, cooking wine, sugar, soy sauce, yellow pepper sauce, monosodium glutamate and chicken essence.
Yellow light Chili sauce
Yellow light Chili sauce is delicious and bright in color, which is deeply loved by Hunan chefs. Cook the sauce until it is fragrant and put it away for later use.
3. The fish head is placed in a large flat plate and spread between the fish head and the plate with bamboo chopsticks, so that it can be heated evenly. After the fish head is put away, cover it evenly on the steamed fish sauce. Don't cover too much pepper cut in the depression, which will affect the heating and cause some places to be unfamiliar. Cover the juice, put the onion knot on it, expose it to the atmosphere and steam it in a steamer for 8 minutes.
4, after steaming, take the onion knot, sprinkle with chopped green onion, and pour the steamed fish drum oil. Boil 50g of Jinlong oil and pour it on.
Steamed fish head
The practice of appetizing fish head is roughly the same as that of chopped pepper fish head, except that appetizing fish head is spicy and tastes heavier than chopped pepper fish head. The appetizing fish head is spicy with bagged millet, chopped, drained and mixed into sauce.
Spicy and delicious millet spicy
Hunan cuisine is mainly spicy and sour. In recent years, it has absorbed the essence of Sichuan cuisine and Cantonese cuisine, and there are many special dishes, which are delicious at the table of ordinary people. Among them, there are many ways to make fish heads, such as casserole, boiling, braising and so on.