Fish head with chopped pepper is usually steamed with bighead carp 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. Fish head with chopped pepper is a traditional dish in Hunan province, which belongs to Hunan cuisine, not Jiangxi cuisine. According to legend, the origin is related to Huang Zongxian, a scholar in Qing Dynasty.

Chopped pepper fish head combines the "fresh" taste of fish head with the "spicy" taste of chopped pepper. Red-hot chopped pepper covered with white tender fish head meat, braved the hot fragrance. In the steaming method, the umami flavor of the fish head is kept in the meat as much as possible, and the flavor of chopped pepper just penetrates into the fish, and the entrance is delicate and crystal clear, mild and spicy.

Matters needing attention in cooking fish head with chopped pepper

1, choose fresh fish

When cooking fish heads with chopped peppers, people generally don't go directly to the vegetable market to buy a fish head, but buy a whole fish directly. Fish heads are cut off to make fish heads with chopped peppers. Fish body and fish tail can be fried and eaten, which is also delicious. Everyone must pay attention to it. When making fish heads with chopped peppers, make sure they are fresh fish. Fish head with chopped pepper, not made of fresh fish, will taste particularly bad and may smell fishy.

Step 2 wash the fish head

After the fish head is cut, be sure to pay attention to the correct cleaning of the fish head. In fact, fish heads have a strong smell. It is necessary to remove some dirty things from the fish head. Soaking the fish head in clear water for an hour or two will help to remove blood and some dirty things from the fish head. If there is a black film on the fish head, remove the black film.