Fish head with chopped pepper 1. Wash the fish head and set aside.

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.

Method 2

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 of the pan, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pan for 2-3 minutes, and serve.

Method 3

Lee Kum Kee steamed fish must first choose the silver carp head. 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 (if 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.

Method 4

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.

Method 5

(General family practice)

1, cut the fish head from the top, pour the oyster sauce into a small bowl, then smear it on the surface of the fish head, wash the red pepper and shallots, and dice, cut the ginger into Jiang Mo, and dice the garlic. Now scoop out four spoonfuls of chopped pepper, add a little salt to enhance the flavor of chopped pepper, mix well, and add minced garlic and Jiang Mo into the chopped pepper.

Illustration of the method of chopping fish head with pepper (4 pictures) Then sprinkle chopped pepper on the fish head, cover it and marinate for one hour.

2. Pour in two spoonfuls of cooking wine, one spoonful of vinegar and a little chicken essence, and pour the juice on the marinated fish head.

Before entering the microwave oven, pour some cooking oil on the fish head, cover it, put it in the microwave oven, and set it to medium heat for ten minutes.

4. Ten minutes later, take out the fish head, turn it over, scoop the chopped pepper to the other side of the fish head, then cover it, put it in the microwave oven and microwave for four minutes on medium heat.

5. put a little salt in the red pepper and mix well. Sprinkle bright red pepper on the fish head, then pour in half a bowl of water, add chopped green onion, stir slightly, cover and microwave for three minutes.

Method 6

Ingredients: fish head

Accessories: colored pepper, cooked corn, eggs and pork belly.

Seasoning: salt, monosodium glutamate, sugar, starch, milk.

Cooking method:

1. Cut the colored pepper into small grains, add salt, sugar, monosodium glutamate and onion and garlic slices, and mix well. Add salt and monosodium glutamate to diced pork belly and marinate for 15 minutes.

2. Put diced meat on the fish head, add half a colored pepper, steam in the pot for 15-20 minutes, take three egg whites, add twice as much milk, mix well, add a little soup of steamed fish, then pour the milk around the fish head evenly, add corn segments and steam in the pot for 3-5 minutes;

3. Pour the fish soup into the pot, add salt and monosodium glutamate, add the remaining colored peppers, thicken the water starch out of the pot and pour it on the fish head.

Features: Fresh, fragrant, smooth and nutritious.

Method 7

Food composition:

Ingredients: big fish head (1), ginger (1), garlic (half), pickled pepper (several), vermicelli (appropriate amount) and shallot (several).

Seasoning: chopped pepper (1 bottle), cooking wine (2 tablespoons), chicken essence (1 coffee spoon), lobster sauce (1 spoon), salt (appropriate amount), Haitian seafood soy sauce (appropriate amount) and fish sauce.

Production method:

1 Wash the fish head, cut it in half, connect the back of the fish head, soak the red pepper and chop it, chop the onion, chop the ginger and chop the garlic into fine powder.

2 Put the fish head in a bowl, coat the fish head with oil and salt, and marinate for 10 minute.

Soak the vermicelli in cold water and spread it on the bottom of the plate.

4 Put the fish head on the vermicelli, sprinkle with chopped pepper, Jiang Mo, salt and lobster sauce, and season with a little soy sauce.

Add water to the pot and bring to a boil. Steam the fish head and bowl in a pot for about 10 minutes.

Heat a wok, saute minced garlic and chopped green onion, and pour in some fish sauce and soy sauce to taste.

7 After the garlic oil is thoroughly heated, pour it on the fish head and serve.

Delicious tips:

1. Chopped peppers can be pickled at home, but it should be noted that when making chopped pepper sauce, salt is not seasoning, but preventing chopped peppers from going bad. Generally speaking, the ratio of pepper to salt is 10: 1. If you put less salt, the taste of chopped pepper will be a little sour and the storage time will be shorter.

You must wear gloves when cutting peppers, or your hands will be easily hurt by peppers.

3. It is best to choose a fresh, full and chubby fish head with clear fish eyes.

Method 8

Main ingredients: the first half of red silver carp (very large, more than 500g in half), chopped pepper (according to your own taste), auxiliary materials: 1/4 teaspoon salt, 1 tablespoon cooking wine, shredded ginger, chopped green onion, minced garlic and sesame seeds, and salad oil.

1. After cleaning the fish head, marinate it with salt and cooking wine for at least 10 minute, then put shredded ginger on the bottom of the plate and put shredded ginger on the surface.

Sprinkle chopped peppers on the fish head.

3. Boil the water and steam in the pot for 10- 15 minutes (the time is controlled according to the size of the fish head).

4. Take out the steamed fish head, pour off the excess steamed water, and sprinkle garlic and chopped green onion on the surface.

5. Heat oil and pour it on the fish head.

Tips:

1. The key to cooking this dish is to remove the fishy smell of the fish. So marinate the fish with a little salt and cooking wine 15 minutes. When steaming, spread shredded ginger.

2. Hunan cuisine is heavy in oil and salt, so in the end, part of the water steamed by steamed fish should be poured out and more oil should be poured on it. When oil is poured on it, chopped green onion and garlic will give off fragrance when heated, which is called beauty.

Method 9

Gourmet: Hunan cuisine

Features:

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.

Output: 1. Wash the fish head, remove the 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.

Method 10

Ingredients: 1 chubby fish head (about 500g), 2 red peppers, 1 root shallot, 1 small piece of ginger, 4 cloves of garlic, seasoning: 10g of cooking oil, 1 2 tablespoons of cooking wine,/kloc.

Exercise:

1. Wash the fish head and cut it in half. The back of the fish head needs to be connected. Wash the red pepper and cut it into powder. Wash the ginger and cut it into powder. Wash the onion and cut it into sections.

2. Grease the fish head, put it on a plate, and sprinkle with pepper, chopped Chili sauce, Jiang Mo, salt, pepper, lobster sauce and cooking wine.

3. Steam the fish head in a steamer for 7 to 9 minutes until cooked, take it out and put it on a plate, and sprinkle with minced garlic.

4. Put the wok on the fire, heat it, pour in the oil and hot oil, pour it on the fish head, and finally put the onion.

Features: Fat but not greasy, salty and slightly spicy.