Ingredients: fish head

Accessories: onion, ginger and pepper.

Seasoning: salt, monosodium glutamate, white vinegar, cooking wine, soy sauce and pepper.

Cooking method:

1. Cut the fish head from the middle and put it into a plate, pour a little white vinegar, soak for 2 minutes and then wash it for later use;

2. Sprinkle a layer of salt on the washed fish head, add ginger slices, steam in a pot for 10 minutes, take out the steamed fish, take out the ginger slices and soup, pour in soy sauce, cooking wine, shredded onion and ginger, and shredded red pepper, and pour them on the fish head after frying in oil.

Features: Full of umami flavor, tender, smooth and refreshing.

Steamed fish head with chopped pepper

How to do it:

1. Make chopped pepper sauce in advance. Remove the pedicels from the peppers, wash them and dry them with kitchen paper.

2. Chop pepper, ginger 10g, garlic 10g, put them into a container, add 3g of salt, 5g of lobster sauce and 3g of sugar and mix well.

3. Put the mixed chopped pepper into a glass bottle, add two layers of plastic wrap to the bottle mouth and cover tightly. It can be eaten after standing for about 7 days.

4. Clean the fish head, divide it in two with a knife and connect the back of the fish head.

5. Take half a basin of clean water, add white vinegar and refined salt, and soak the fish in the basin to remove the fishy smell.

6. Take out the fish head, coat the cut surface with oyster sauce, and evenly sprinkle with monosodium glutamate, starch, refined salt, cooking wine and sugar. Put your head upside down on a plate, sprinkle with the same seasoning and pepper, sleep with onion and ginger under the fish head and steam in a pot for 20 minutes.

7. Take out the steaming tray, sprinkle minced chives on the fish head and pour in hot oil.