Fish head with chopped pepper is actually a very particular dish. In addition to the importance of pickled fish, the whole steaming process of fish and even the way of cutting fish are very particular. "Fish Head with Chopped Pepper", a traditional Hunan dish, belongs to Hunan cuisine. Usually, silver carp with chopped pepper fish head and chopped pepper as the main materials is steamed with pork chop sauce, onion, garlic and other seasonings. Because the fish is tender and refreshing, spicy and delicious, it is deeply loved by the masses. In summer, the weather is getting hotter and hotter, which is a good time to eat fish! There are many common ways to fish, such as steamed fish, boiled fish and pickled fish. But when it comes to the practice of fish head, I think everyone will think of one first, that is, the special food of Hunan Province, "Fish Head with Chopped Pepper". This dish belongs to Hunan cuisine, which is a traditional snack steamed with silver carp and pepper as the primary raw material (chubby fish).

Fish head with chopped pepper originated in Qing dynasty, and the method was relatively simple, and the fish head with chopped pepper was relatively pure. But there is no lack of delicacy. The delicacy of fish head with chopped pepper and the spicy taste of chopped pepper are closely related to each other. Later, after the improvement of Huang Zongxian's chef, he added seasonings such as lobster sauce, ginger, onion and garlic, and the taste changed greatly! Chopped pepper fish head practice: raw materials: silver carp head (one catty). Seasoning: Chop pepper properly, a small piece of ginger, garlic, small pepper, douchi and chives. Condiments: water, rice wine, vegetable oil, sugar, monosodium glutamate, white pepper, soy sauce and edible salt. Purchase of Fish Head with Chopped Pepper: Buy a fresh catfish from the farmer's market. Slaughter, scale, and cut into fish heads with chopped peppers. Some people cook this dish early. The solution of chopped fish head: After the fish scales are broken, stand the chopped fish head on the chopping board, hold the knife rest behind the fish head with your left hand, and tap it with your right hand to gradually cut it open and open it. Then remove the main sources of fishy smell, such as gills, black mucosa, teeth and blood clots, and try to eliminate neatness.

Then cut a few holes in the fish below the chopped pepper fish head, which is convenient for eating and conducive to rapid cooking. Rinse all parts of the fish head with chopped pepper with cold water and drain. Pickling method of fish head with chopped pepper: put the fish head with chopped pepper into a basin, add appropriate amount of rice wine and a few slices of ginger to remove fishy smell. Add a teaspoon of salt and a small amount of white pepper, stir well, so that the seasoning is evenly dispersed in the chopped pepper fish head, and marinate for about 10 minute. Seasoning scheme: In the case of pickled fish head with chopped pepper, we can prepare other seasonings. Remove the appropriate Hunan chopped pepper (that is, bottled pickled pepper commonly found in supermarkets) with a colander, drain the water slightly and chop it up. All the peppers are cut and chopped. Chop ginger slices and garlic separately, and make shallots into scallions for later use. Water lobster sauce also needs to be chopped slightly to release the aroma more strongly. Stir-fried seasoning: Heat the oil from the pan. When it is 50% hot, add the onion, ginger and water lobster sauce into the pan. When you smell the fragrance, add chopped pepper and chopped pepper, stir-fry with low fire, and dry the chopped pepper as much as possible.

Then add a small amount of sugar and monosodium glutamate, soy sauce and white pepper to taste, stir-fry evenly, and improve the salty and delicious flavor. You can't be lazy in this step. After the seasoning is fried, the aroma can be stimulated to the greatest extent, and its color tone is more beautiful and beautiful. Steamed fish head with chopped pepper: prepare a big plate in advance, put a pair of chopsticks on it, and chop the fish head and put it on the shelf. In the case of steaming, steam can circulate goods faster, and it will be symmetrical when heated, which can save a lot of time. Then put the seasoning in the pot on the bighead carp. Boil the water in the pot. After boiling, put the fish head with chopped pepper into a stainless steel steamer, cover the pot, and continue steaming for 10min. Sprinkle fish head: It's time. Take out the fish head with chopped pepper and pour out all the fish and water on the plate. Something fishy. Then sprinkle onion on the chopped pepper fish head and pour boiling oil to arouse the aroma of onion and brighten the color. A fish head with chopped pepper, full of color and flavor, fresh and tender meat, moderate spicy taste and huge shape, is ready. Fish head with chopped pepper is made by combining the "positive taste" of fish head with the "spicy taste" of chopped pepper and cooking it at high temperature for a short time. That not only retains the fragrance of fish, but also enriches our taste and retains a unique taste.