Chopped pepper fish head is a traditional Hunan dish and a Hunan specialty. The dish of fish head with chopped pepper is also called "good fortune" and "a good start". The hot red spicy sauce covers the white and tender fish head with chopped pepper, giving it a hot and fragrant aroma. The spicy temptation of Hunan cuisine is perfectly reflected in the "Chopped Pepper Fish Head". ?

The cooking method allows the freshness of the chopped pepper fish head to be preserved as much as possible within the meat texture, and the flavor of the spicy sauce penetrates into the meat properly, making the chopped pepper fish head glutinous and soft. It is plump but not greasy, salty and spicy, and tastes soft and glutinous when eaten. The remaining juice can also be used to stir-fry noodles and mix with vermicelli. It is definitely a famous dish in the universe. ?

Method: Take 1500 grams of chopped pepper fish head, cut the chopped pepper fish head from the back, and peel off the black membrane inside the chopped pepper fish head. The black membrane has a strong fishy smell. Be sure to clean it neatly, turn over the chopped pepper fish head and spread it out on the cutting board, score five times on one side, and then chop five times on top of the chopped pepper fish head. The fish head will be pickled for better flavor. Flatten the sliced ??ginger and cut it into minced ginger and place it on top of the fish head with chopped pepper. Make a knot with the green onion and rub it with your hands to get the onion juice. Apply it on the top of the fish head with chopped pepper. Pour in 8 grams of rice wine, spread it evenly with your hand and marinate for 10 minutes.

At this time, let’s prepare the ingredients. Flatten a few heads of garlic and mince the minced garlic. Flatten the ginger slices and cut them into pieces together with the garlic. Add 5 grams of spicy millet and chop it into pieces. Take a large Put some vegetable plates, put green onions and ginger on the bottom of the basin, put fish heads with chopped peppers on top and apply 20 grams of seafood soy sauce. Put 200 grams of spicy sauce into a colander and squeeze out the water. Boil water in the pot. After the water boils, pour in the spicy sauce. Pour the water into the pot for ten seconds, then rinse with cold water. Then squeeze out the water to remove a little salt from the spicy sauce. taste. Pour more oil into the pot. After the oil boils, pour in the chopped green onion and ginger. Turn up the heat and slowly stir-fry until the garlic aroma becomes fragrant. Pour in the spicy sauce and stir-fry until it becomes steamy. Add 2 grams of chicken powder and 2 grams of white pepper. , 3 grams of white sugar, and 3 grams of seafood soy sauce. Melt the seasonings, take them out of the pan, and pour them evenly over the pickled pepper fish heads. Now we put the chopped pepper fish head into the pot and steam it for fifteen minutes. After fifteen minutes, use chopsticks to pierce the fish. You can easily pierce the chopped pepper fish head and it is cooked. Remove the chopped pepper fish head. Be careful not to get burned by steam.

Pour a little seafood soy sauce evenly on the chopped pepper fish head. Don’t pour too much. Sprinkle a little green onion. Add more oil to the pot. When the temperature is 70% hot, pour the boiling oil evenly. Pour it on the fish head with chopped pepper, and let the continuous high temperature of the boiling oil quickly stir up the aroma of the spicy sauce.