Steamed fish head with diced red pepper

Belong to gourmet

Hunan cuisine

Attribution type

Alternative diet

General characteristics

Bright red color, rich fragrance and tender meat.

Basic materials

Ingredients: 2000g of organic fish (fish head) of Junpai Qiandao Lake.

Ingredients: 25g of bamboo shoots, auricularia auricula 15g, green garlic leaves 10g, 5g of red pepper, 25g of pork belly, 5g of onion and 5g of ginger.

Seasoning: salt 2g, monosodium glutamate 3.5g, sugar 1g, hot sauce 35g, red oil 5g, salad oil 60g, clear soup 1000g.

manufacturing process

1. Wash the fish head for later use.

2. Put the pot on the fire, add a little oil, stir-fry the pork belly, onion and ginger, fry the fish head until golden on both sides, cook the yellow wine, add water, add seasonings such as combined sauce when the pot boils, add black fungus and bamboo shoots until cooked, then put the pot on the fire, thicken the soup, take it out of the pot and put it on a plate.

3. Stir-fry garlic leaves and red peppers in another pot and put them in the middle of the fish head.

introduce

Xiangtan's chopped pepper fish head can be eaten in restaurants and hotels all over the streets. The "freshness" of the fish head and the "spicy" of chopped pepper are integrated and have a unique flavor.

Fish head with chopped pepper is a famous dish in Xiangtan. Its production method: wash the fish head separately, remove the gills, put it in a steamer, and sprinkle chopped peppers all over the fish head, especially pointing out that the oil used is tea oil.

origin

It is said that during the Qing Dynasty, Huang Zongxian passed a small village in Hunan and stayed in a farmhouse. The farmer's son caught a river fish from the pond, and the hostess put salt in the fish to make soup, then chopped up the peppers and steamed them with the fish head. Huang Zongxian thought it was delicious. After returning home, he asked the chef at home to improve, so he got today's "fish head with chopped pepper".

Exercise 1

Ingredients: Feitou fish head 1 piece (2kg), Hunan special chopped pepper, monosodium glutamate 3g, red oil 10g, ginger 10g, onion 8g, white radish slices 15g.

1. Wash the fish head, remove gills and scales, and split it in two from the middle of the fish lips.

2. Spread the salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes and then spread the chopped pepper on the fish head. Put 2-3 slices of ginger and white radish at the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish.

3. Steam in the pot 15 minutes. After taking out the pot, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pot for 2-3 minutes, and serve.

Exercise 2

First choose a good silver carp head. I heard that a kind of fish head called bighead is better. You can pick the fish eye when you buy it, and the reaction is relatively fresh. Go back and cut the fish head in half, sprinkle with salt and marinate for about 20-30 minutes. Then pour in a little yellow wine, sprinkle with ginger powder (if not, use fresh ginger powder), pepper (necessary), a little sugar and chicken essence. Then pour in Lee Kum Kee's steamed fish soy sauce (soy sauce). Step 3, prepare an oil pan, put chopped green onion and fresh chopped pepper in the pan, and fry until it turns red. It must be full of fragrance at this time. Finally, pour the chopped pepper evenly on the fish head and steam it in a steamer for 30 minutes. It is not suitable to steam for a long time, and the fish will get old.

Exercise 3

Chopped pepper fish head made of duck fillet fish head: Duck fillet fish is a marine fish with fresh meat and no fishy smell of river fish. Wash the cut fish head, then put salt and chicken essence on the inside and outside of the fish head, put it on a plate, pour a little cooking wine on it, put ginger slices on it, chop up the red pepper and sprinkle it on the fish head, spread a layer of "red sky" on it, steam it in a steamer for about 15 minutes, and pour hot salad oil on it before serving.

Process prompt

Pay attention to making chopped pepper sauce. All tools, utensils and hands should be kept dry and waterless, otherwise it is easy to get moldy.

The taste of dishes

The fish head is soft and waxy, fat but not greasy, salty and slightly spicy.

Dietary nutrition

Silver carp head: The fish head is tender and nutritious. Besides protein, fat, calcium, phosphorus, iron and vitamin B 1, it also contains lecithin, which is lacking in fish. Can enhance memory, thinking and analytical skills, and make people smart. Fish head is also rich in unsaturated fatty acids, which can make brain cells extremely active, thus greatly enhancing the ability of reasoning and judgment. Therefore, eating fish heads regularly can not only strengthen the brain, but also delay the decline of brain power. In addition, the meat under the gills is transparent and gelatinous, rich in collagen, which can resist human aging and repair body cells and tissues.

Red pepper: Chili is the most common raw material on the table of ordinary people. It is rich in nutrition and has a unique taste. You can increase your appetite when you eat. Eating more can enhance physical strength and improve symptoms such as fear of cold, frostbite and vascular headache. At the same time, pepper contains a special substance, which can accelerate metabolism, promote hormone secretion and protect the skin. Rich in vitamin C, it can control heart disease and coronary atherosclerosis and lower cholesterol. It contains more antioxidants and can prevent cancer and other chronic diseases. Can clear respiratory tract, and can be used for treating cough and cold. Pepper can also kill parasites in the stomach and abdomen.

Nutritional components of fish head with chopped pepper

Calories (435.39 kcal), vitamin B6 (0.09 mg), protein (57.3 1 g), fat (1.39 g), pantothenic acid (0.08 mg) and carbohydrates (19). Cholesterol (297.00 mg), vitamin A (196.85 mg), vitamin K (0.70 mg), carotene (820.50 mg), thiamine (0. 12 mg), riboflavin (0.26 mg) and nicotinic acid (8.22 mg). Vitamin E (6.14mg), calcium (205.24mg), phosphorus (637.66mg), potassium (1082.65mg), sodium (3227.37mg) and magnesium (10/kloc-).