Raw materials: fat fish head 1 piece (about1000g), pickled pepper100g, ginger10g, and onion 8g;
Fish head
Seasoning: cooking wine 15g, tea oil 10g, red oil10g;
capsicol
Production method:
1. Wash the fish head first, remove the gills and scales, divide it into two parts from the middle of the fish lips and put it in a plate, then wash the ginger and shred it, and wash the onion and cut the chopped green onion for later use; Then mix ginger, onion and cooking wine on the fish head for curing 10 minute, chop the rotten pepper into fine paste and pour it on the fish head;
Trough pepper
2. Take a pot and heat the tea oil and red oil for later use;
3. Put the shredded ginger and fish head on the bottom of the pan, steam in a cage for 12 minutes, take out the pan, pour in cooked tea oil and red oil, steam in a cage for 2-3 minutes, take out and sprinkle with chopped green onion.
Nutritional value of fish head:
The fish head is tender and nutritious. Besides protein, fat, calcium, phosphorus, iron and vitamin B 1, it also contains lecithin that fish lack. This substance can be decomposed into choline after metabolism in the body, and finally acetylcholine is synthesized. Acetylcholine is one of the most important "neurotransmitters" for chemical substances between neurons to transmit information, which can enhance memory, thinking and analytical ability and make people smart.