there is such a historical story about the fish head with chopped pepper.
Fish head with chopped pepper is a traditional dish in Hunan province, belonging to Hunan cuisine. According to legend, the origin is related to Huang Zongxian, a scholar in the Qing Dynasty. It is usually steamed with bighead carp fish head and chopped pepper as the main ingredients, with soy sauce, ginger, onion, garlic and other accessories.
The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.
history of dishes
fish head with diced peppers
It is said that the origin of fish head with diced peppers can be traced back to the Yongzheng period of the Qing Dynasty, when Huang Zongxian, an anti-Qing scholar, fled because of his taboo on literary inquisition.
I passed through a small village in Hunan and stayed with a poor farmer. The farmer caught a chubby fish from the pond, and the peasant woman entertained Huang Zongxian with cooking. After the fish is washed, the fish is boiled with salt, and then chopped with homemade peppers and steamed with the fish head. I don't want Huang Zongxian to feel very delicious and unforgettable.
When I got home, I asked my chef to improve this dish, so today's "Fish Head with Chopped Pepper" came into being, and it became the representative of steamed Hunan cuisine.
so how to make the fish head with chopped pepper nowadays?
The ingredients to be prepared are: half of male fish head, chopped pepper, onion, ginger, garlic and red pepper
1. Put a flower knife on the fish head and cut it diagonally along the direction of fishbone.
2. Marinate the fish head first. Add salt, soy sauce and oil consumption to both sides of the fish head in turn, and spread the seasoning evenly by hand. Put the coated fish head aside and marinate for 5-1 minutes.
3. Cut the onion, ginger, garlic and red pepper into pieces and put them in a dish for later use.
4. stir-fry the ginger and garlic until fragrant, and then add the chopped pepper.
5. after the red pepper is fried, add three spoonfuls of chopped pepper, which is bought directly in the market. Stir-fried Chili sauce should be fried with high fire to dry the water vapor inside, so that it is fragrant.
6. The Chili sauce is already salty, so there is no need to add any salt. After steam frying, add a little oil, soy sauce and steamed fish and soy sauce.
7. The Chili sauce of steamed fish has been fried, so you can turn off the heat and put it in a bowl for later use.
8. steam the marinated fish head in the pan. When steaming, put two chopsticks between the plate and the fish, so that the fish head can be steamed faster.
9. finally, pour the pre-fried Chili sauce on the fish.
1. cover the pot and steam for 1 minutes to turn off the heat.
11. Steamed fish head looks good! Put a little chopped green onion, which is exactly the same as that made by the chef in the hotel. When you cook, you can boil a little hot oil if you like, and it will be more fragrant when poured on it.