condiments

1 bighead carp

Appropriate amount of auxiliary fat

Appropriate amount of red pepper

Garlic seed quantity

Ginger quantity

Douchi right amount

Steamed fish and soy sauce

Appropriate amount of chicken essence

Moderate beer

Slightly spicy and delicious

Steaming process

It takes half an hour.

Simple difficulties

Steps of chopping fish head with pepper

1

Appropriate amount of red pepper, red pepper with pedicle, first cut with oblique knife, then cut red pepper into strips, and finally diced; Appropriate amount of garlic seeds, first mashed with a knife, and then chopped into minced garlic; Appropriate amount of ginger, removing scraps, slicing first, then shredding, and finally cutting into powder; Appropriate amount of fat; The right amount of lobster sauce; Appropriate amount of ginger, cut into thick slices and put in a plate for later use; The amount of shallots is appropriate.

2

Put shallots and ginger slices into a juicer, add half a bottle of Huadiao wine, cover and fry them into onion ginger juice by inching, and pour the onion ginger juice into a stainless steel basin for later use.

three

A bighead carp, put its head upright on the chopping block and cut it from the middle of its back. The bone in the middle of the back of bighead carp is the most brittle. Break off your head with your hands and put it on the chopping block, remove the gills and black film (gills are fishy and black film is bitter), and then clean the bighead carp. Cut the fish part with a knife (the blade should not be too deep, so that the knife can touch the fish bone), then put the bighead carp into the onion ginger juice, evenly spread the onion ginger juice inside and outside, and marinate for 15 minutes (to remove the fishy smell and muddy smell).

four

Chop a proper amount of pepper, pour it into a colander to filter out the water, and then squeeze it out with a spoon.

five

Heat the pan, take out an appropriate amount of oil, add an appropriate amount of oil, stir-fry evenly, stir-fry the oil until it is dry (lard increases the flavor of the fish head), take out the oil that has been ignited, pour in chopped Jiang Mo and garlic, stir-fry evenly, add chopped pepper with squeezed water, stir-fry continuously (to avoid sticking to the pan), stir-fry the fragrance of pepper, stir-fry the moisture of chopped pepper, and add chopped red pepper particles when the moisture of chopped pepper is dry. Add appropriate amount of chicken essence, sugar and fermented soybean, stir-fry evenly, and then pour into a stainless steel basin for later use.

six

Put chopsticks in a dish (so that the bottom of the fish head is heated evenly), then shake the marinated fish head to remove onion and ginger juice, put it in a dish, pour a proper amount of beer (to remove fishy smell, smooth and enhance umami), pour a proper amount of steamed fish soy sauce, add a proper amount of chicken essence, then pour a small amount of salad oil, spread the fried chopped pepper evenly on the fish head, and finally add a proper amount of ginger slices and onion segments. Boil the water in the steamer, put the fish head in the air and steam for 10 minutes (the specific time depends on the size of the fish head). Try to insert the fish head with chopsticks until the chopsticks can be directly inserted into the bottom of the plate.