Weekend is coming, make a big dish to entertain my husband and daughter, hope peace and happiness, and all your wishes come true! Fish head with chopped pepper is a traditional dish of Han nationality at the junction of Xiangtan and Hunan and Jiangxi, which belongs to Hunan cuisine. It combines the "umami" of fish head and the "spicy" of chopped pepper, and has a unique flavor.

Ingredients: fish head, chopped pepper, vegetable oil, salt, steamed fish black soybean oil, soy sauce, monosodium glutamate, onion and ginger.

Practice steps:

Step 1: The fish head is bright red in color, rich in flavor, delicate in meat, spicy and delicious.

Step 2: Prepare the ingredients.

Step 3, remove the gills and black membrane, which will be fishy if there are gills and bitter if there are black membranes, then clean the bighead carp and drain the water.

Step 4, cut the fish with a knife, the blade should not be too deep, and the knife can touch the fish bone.

Step 5, put the chopsticks in the plate crosswise, make the fish head hang, make the bottom of the fish head heat evenly, and add fish bubbles and ginger slices.

Step 6, put a proper amount of steamed fish soybean oil into the fish head.

Step 7: Pour proper amount of beer to remove fishy, tender and fresh.

Step 8: Add a proper amount of monosodium glutamate to jadeite, and then pour a small amount of salad oil for curing 15 minutes.

Step 9, evenly spread the chopped pepper on the fish head.

Step 10: Add onion and shredded ginger.

Step 1 1: Boil water in a steamer, with the fish head facing the sky, and steam on high fire for 10 minute, depending on the size of the fish head.

Step 12: Try to insert the chopsticks into the fish head until the chopsticks can be directly inserted into the bottom of the dish.

Step 13: Sprinkle chopped green onion.

Step 14, spicy girls are not afraid of spicy food, and soup is soaked in rice.

Tips:

1, the gills and black membrane must be removed from the fish head or the steamed fish head will be fishy and bitter. 2. Cut the part of the fish with a knife, the blade should not be too deep, and the knife can touch the fish bone, so it is easy to cook the taste. 3. Marinate the fish head with salt, ginger and beer for fifteen minutes. 4, the water is boiling, the fish head can be steamed for ten minutes, and the chopsticks can be poked.