I still remember that when I went to college in other places, I ordered a plate of chopped fish heads every time I went to the restaurant. Spicy, salty and fragrant, the tender fish is stained with a little chopped pepper. I still remember the smell clearly. Fortunately, I have learned to cook this dish now, and I can't wait to share it with you. The menu is as follows, please take your time:

Yuanyang fish head (fish head with chopped pepper)

Required ingredients:

Silver carp head, onion slices, onion segments, ginger slices, two-color chopped pepper sauce.

Delicious practice

1. Ask the stall owner to help split the fish head, take it home, soak it in salt, and wash it, paying special attention to removing gills, residues and black films.

2. Cut a few knives on the fish to make it tasty.

3. Pat the onion and ginger, add salt, sugar and cooking wine, grab it with your hand to let the fragrance of onion and ginger come out, and pour the juice on the fish head 10 minute.

4. When curing the fish head, you can mix the juice, 1/3 bowls of oil+1/2 steamed fish black soybean oil, mix well and pour it on the fish head.

5. Pour the oil in the pot and stir-fry the two-color chopped pepper sauce, which is more fragrant.

6. Insert 3 chopsticks under the marinated fish head, spread with chopped pepper sauce, insert onion slices, and pour in the prepared oil and soy sauce.

7. Put water in the pot, add the fish head after the water boils, and steam for about 15 minutes, depending on the size of the fish head.

8. Take out onion slices and a row of chopsticks from the pot and decorate with coriander.

Remarks:

The fish head of silver carp is recommended to be killed alive, which will taste more tender.

Two-color chopped pepper sauce, you can buy "Hutchison" green chopped pepper and red chopped pepper, authentic Xiaoxiang flavor.

How's it going? Do you think it's super simple? Doing it yourself seems to be only four or five steps. Take advantage of the National Day Mid-Autumn Festival holiday and do it quickly.