Freshwater fish are used for steaming. Besides steamed perch, my favorite is the fish head with chopped pepper. Fish head with chopped pepper is the representative of Hunan cuisine. It combines the delicacy of fish with the salty and spicy taste of chopped pepper and is steamed at high temperature in a short time. Very delicious. The fish head with chopped pepper not only retains the fresh flavor of the fish, but also enriches the taste. This is a very appetizing dish.
Fish heads with chopped peppers are all made of bighead carp. In order to make fish delicious, besides buying fresh fish heads, the treatment of fish heads is also very important. We need to remove all the black films under the gills, teeth and fish heads and wash them with blood to reduce the fishy smell.
Some people say that you can't marinate the fish head before steaming, which will destroy the flavor of the fish. Some people say that the fish is pickled first, and the taste and smell of the fish are not good. Some people say that fish should be steamed first, and then chopped peppers should be put into the oil. Others say that steamed chopped peppers and fish taste better. So everyone's words make sense. Let's see how I do it.
Ingredients: fish, chopped pepper, ginger, chives and pepper.
Seasoning: salad oil, salt, cooking wine, steamed fish, soy sauce.
Step 1: Separate the fresh fish head from the back and don't cut it in the middle. After thorough cleaning, drain the water and put it in a large basin.
Step 2: Peel and slice ginger and put it in the fish head. Add a little salt and cooking wine, spread evenly and marinate for half an hour.
Step 3: Prepare a clean big plate, put the onion and ginger into the bottom of the plate, and put the head of pickled fish on the onion and ginger.
Step 4: Boil the water in the pot, steam the fish head for about seven or eight minutes, pour out the juice from the plate, spread the prepared chopped pepper evenly on the fish head, and then steam it in the pot for three minutes.
Step 5: Take out the plate, pick out the onion and ginger on the surface, pour some steamed fish and soy sauce along the edge of the plate, and sprinkle with chopped green onion. Add oil to the hot pot. When the oil is hot, add a proper amount of pepper particles to saute. Take out the peppers and pour hot oil on the chopped peppers and chopped green onion.
Tip: Steamed fish must be boiled, boiling water can reduce steaming time and ensure fish freshness. Dacroaker is a freshwater fish with a strong earthy smell. Pickling first can remove some of the earthy smell. The juice on the plate also smells fishy and needs to be poured out. If there is a fish body behind the fish head, it is best to use a flower knife, for one thing, it tastes better, and for another, it is heated evenly to reduce the steaming time. The specific time depends on the size of the fish head, usually about ten minutes.
1. Clean the fish head, add a little salt, cooking wine, onion and ginger slices and marinate for about 10 minutes. In the process of marinating, you can boil water in the pot.
2. Spread the ginger slices and onion segments on the plate, put the pickled fish head on the plate, evenly spread a layer of chopped pepper, and put it in the pot to start steaming. Steam on high fire for about 10 minute.
3. Take out the steamed fish head and drain the excess water in the plate.
4. Put oil in the pot, pour the oil on the fish head while it is hot, and sprinkle with chopped green onion.
Chuanmei's home-cooked practice can be tried.
Fish head with chopped pepper is a classic dish, which is mainly fish head and steamed with chopped pepper. A successful fish head with chopped pepper should be bright red, tender and delicious.
Ingredients: fish head, onion, ginger, garlic, soy sauce, cooking wine, pepper, steamed lobster sauce, starch, chopped pepper, spiced powder, chicken essence, vegetable oil and salt.
1, fresh silver carp head, cut in half from the middle of the fish back, remove the gills, remove the black film inside, clean it, insert a flower knife on the fish body and put it on a plate.
2. Prepare a bowl, put the onion slices and ginger slices into the bowl together, pour in a proper amount of cooking wine, pepper and a little salt, grab the juice by hand, pour it on the fish head, then massage the fish head inside and outside several times to make the fish head fully tasty, marinate for about 20 minutes, and then chop the ginger, garlic, onion and pepper.
3. Heat the pan, put the oil in, the oil temperature is 50% hot, add the minced ginger and garlic and stir fry, then add the chopped pepper, stir fry the chopped pepper with low heat, then add a little water to boil and start seasoning. Add appropriate amount of soy sauce, spiced powder, steamed fish and soy sauce, a spoonful of sugar and a little chicken essence, stir well, then continue stirring for about 1 min, and then turn off the heat.
4. Prepare a plate, slice the onion, ginger and garlic on the bottom of the plate, then put the head of pickled fish on it, put a proper amount of water in the pot, put it in a steamer, then put the fish plate in the pot, cover it, boil it with high fire, and cook it for 5 minutes after the water boils.
5. When the time is up, open the pot cover, spread the fried chopped pepper evenly on the fish head, then cover the pot cover and cook for 2 minutes. It's time to serve. Pour the water out of the pot and brush it clean. Then pour the soup from the steamed fish dish into the pot, bring it to a boil, thicken it with a spoonful of starch water, bring it to a boil, and then turn off the heat. A delicious fish head with chopped pepper is ready.
The fish head with chopped pepper made in this way is delicious, tender and smooth. Try it if you like!
Fish head For most people who like to eat fish, they generally choose not to eat it. Fish heads have no meat and always smell fishy, so compared with other places, fish heads are always left out. In fact, as long as the fish head is cooked, it will taste smooth and tender, and it will not feel very firewood. Let's prepare the ingredients and make fish heads with chopped peppers!
Preparation of ingredients:
Fish head, ginger and garlic, cooking wine, pepper, onion, chopped pepper sauce, pepper, sugar.
Production steps:
1. Remove the gills of the fish head, and then scrape off the black film inside. Be sure to scrape it clean, otherwise it will smell fishy;
2. In order to facilitate the taste, you can chop a few knives on the fish head, wash it and put it on the plate for later use;
3. Add ginger, onion and garlic, and then pour in a proper amount of cooking wine for pickling. For better pickling, wash your hands and grab them evenly;
4. Cut the ginger and garlic into foam, cut the pepper into small pieces, and then spread the chopped Chili sauce on the fish head;
5. After the water in the pot is boiled, add chopped peppers, take them out every 10 second, and put them on a plate for later use;
6. Heat oil in a pot, add Jiang Mo and minced garlic, stir fry quickly, then add appropriate amount of pepper, sugar and chopped pepper sauce to stir fry, and pour the oil on the fish head;
7. Steam the fish head on the pot for about 25 minutes. Take it out and sprinkle with chopped green onion.
Tip:
Be sure to drain the chopped pepper after adding water, so that the salty taste of chopped pepper will be reduced and the spicy taste will be more prominent.
The steamed fish head tastes good.
I'm glad to answer this question. As a child who grew up in Hubei, a thousand lakes province adjacent to Hunan, fish head with chopped peppers is a common home-cooked dish and a favorite dish when eating out. How to make the steamed fish at home look like a restaurant and taste tender and slippery? My trick is to use lard.
We can do this:
1, choose a good fish head.
The most recommended way to chop the fish head with pepper is that the scientific name of chubby fish is bighead carp, also called silver carp, Baotou fish, bighead carp, black silver carp and hemp fish, also called male fish. Generally, it can grow to more than 5 kg, and its head is large and small, and it is rich in gum, which is most suitable for making fish heads with chopped peppers.
Because the most important thing in cooking steamed vegetables is the freshness of raw materials, choose a live chubby fish, and the freshly cut fish head is the freshest.
2. Preparation materials:
A fat fish head, a bottle of chopped pepper, a handful of shallots, a slice of ginger, salt, sugar, cooking wine and lard.
3. Pickling of fish heads.
If you want to try the fish head with chopped pepper, you must make it well.
First of all, the fish head should be treated to remove the gills and the black film in the fish belly. Rinsing with water, rubbing with cooking wine and salt, and then rinsing can effectively remove mucus and fishy smell from the epidermis. Wipe the inside and outside of the fish head evenly with a little salt, marinate for 15 minutes, and then wipe the fish head with a little lard, so that when steaming, the melted lard will wrap the fish and the fish will taste tender and smooth.
4, onion and ginger go to the cockroach
Slice the ginger and put the onion into the fish head. In the process of steaming, it plays the role of removing fishy smell and increasing fragrance.
5. Pack chopped peppers
Chopped pepper is a kind of Chili sauce pickled with salt, which is salty in itself and itself. In order to increase the sweetness of fish, a small amount of sugar can be prepared in chopped pepper, combined with salty taste, to enhance the umami flavor. The fish head is on the opposite side. After the chopped peppers are put away, they can be steamed in the pot.
6. Boil water and steam
After the water in the steamer is boiled, it is better to steam it until the fish's eyes swell. You can turn off the heat and steam for another 2 minutes.
7, hot oil pouring incense
After the fish head is steamed, sprinkle with chopped green onion, heat it with hot oil, pour it on, and wrap the onion with pepper to stimulate saliva secretion.
In the process of steaming, lard melts and soaks the fish head, and the oil wraps the gravy of the fish head, making the fish head colloid and fish more tender and smooth, which is not firewood at all. The spicy taste of chopped pepper and the oily smell of lard, and the salty and slightly spicy soup are wrapped in the gelatinous fish skin on the fish head. It tastes super delicious. Please try it. Steamed noodles and fish soup are also great.
Fish head with chopped pepper belongs to Hunan cuisine and is a traditional famous dish in Hunan. Because of its rich nutrition and rich flavor, it is deeply loved by everyone and is also the food that frequents our table.
How can the fish head with chopped pepper be tender and smooth? My answer is:
I usually use silver carp heads, which are tender and nutritious.
Pay attention to when choosing fish heads:
Abnormal fish with big head, thin body and small tail, fish with cloudy eyes and protruding outward are generally polluted fish with poor water quality. Don't eat rotten fish heads and fish heads that have been dead for too long; Don't eat fish head if it smells when cooking or eating.
Choose fresh and killed fish.
Exercise:
1. Clean the fish head and cut it from the middle of the fish mouth.
2. Sprinkle a spoonful of cooking wine, appropriate amount of pepper and salt on the fish head, wipe it evenly with your hands and marinate for 20 minutes.
3. Take a proper amount of chopped peppers, or you can prepare chopped green peppers and 3 or 4 garlic yourself, add a spoonful of white wine and stir well.
4. Prepare ginger and onion to spread on the bottom of the bowl, put the head of pickled fish on it, and put a layer of cooking oil on the head.
5. Spread the chopped pepper evenly on the fish head.
6. Boil the water, add the fish head and steam for 8- 10 minutes.
7. Take out the steamed fish head, pour off the excess soup, add 2 spoonfuls of steamed fish lobster sauce, sprinkle with chopped green onion and shredded ginger, and pour hot oil.
It should be pointed out that:
If you want the fish head to be smooth and tender, you must control the steaming time, because the fish is easy to cook, and the time must not exceed 10 minutes.
I am a monster old woman who loves to eat. I hope my sharing will help you.
1. Cut the fish head in half, sprinkle with salt and marinate for about 20 minutes. Pour in a little cooking wine, ginger powder, pepper, a little sugar and chicken essence. Pour in Lee Kum Kee steamed fish soy sauce or soy sauce. The oil pan is boiling. Add chopped green onion and fresh chopped pepper into the pan and stir-fry until oily and red. Finally, pour the chopped pepper evenly on the fish head, put it in a steamer and stew for 30 minutes, and it becomes the chopped pepper fish head.
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