Ingredients: silver carp head, hand-made noodles

Ingredients: onion, ginger, garlic, salt, MSG, light soy sauce, chopped pepper, pickled pepper, black bean, white vinegar, white wine

Specific operations:

1: Cut the fish head open, leaving a little skin and flesh on the back. Remove the black skin from the fish.

2: Make several deep cuts on the back of the fish until the middle is penetrated, and then wash it with cold water.

3: Cut the shallot into sections, slice the ginger, add salt and water, add cooking wine to make onion and ginger water.

4: Apply the green onion and ginger water evenly on the fish with your hands, leaving some in the bowl for later use.

5: Place two chopsticks crosswise on the plate and put the fish head on it. Marinate for half an hour.

6: Pour oil into the pot, heat it, add minced garlic, stir-fry until fragrant, add chopped pepper, and stir-fry. Chop 5 pickled peppers and put them into the pot, add some tempeh, sugar, white vinegar, add white wine (not cooking wine), stir-fry for a while, then add MSG.

7: Pour out and complete the chopped pepper juice.

8: Take out the marinated fish head. Pour away the onion and ginger water, set the onion and ginger aside for later use, and pour the chopped pepper juice on the fish head. Put the freshly picked onions and ginger

9: Add water to the pot, put a bowl at the bottom of the pot, put water in the bowl, bring to a boil, place the fish plate on the bowl, cover, and steam for 12-15 minutes.

10: Take another pot and boil water to cook noodles.

11: Fifteen minutes later, the fish is cooked. Slowly pour into the large plate.

12: Add light soy sauce, sprinkle with chopped green onion, pour the remaining chopped pepper juice on the fish head, cook until cooked, and drizzle with cooked oil.

13: Complete.

Extended content:

?Chop bell pepper fish head (English name: Chop bell pepper fish head) is a traditional famous dish in Hunan Province and belongs to Hunan cuisine. It is said that the origin is related to the Qing Dynasty scholar Huang Zongxian. It is usually steamed with bighead carp head, chopped pepper as the main ingredients, and supplemented with soy sauce, ginger, onion, garlic and other auxiliary ingredients. The dishes are bright red in color, rich in flavor and tender in texture. Fat but not greasy, soft and waxy, fresh and spicy.