Braised fish head with chopped pepper

Main ingredients

300 grams of silver carp

Accessories

Chili pepper (red , pointed, dry) 50g

Seasoning

10g shallots

5g Lee Kum Kee Panda Brand Oyster Sauce

7g salt

8 grams of white sugar

5 grams of white vinegar

10 grams of pea starch

10 grams of cooking wine

MSG 3 grams

10 grams of green onions

20 grams of ginger

5 grams of garlic

5 grams of tempeh

Drink 250 grams of water

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

2. Chop 10 grams of pepper, ginger, and 10 grams of garlic, put it into a container, add 3 grams of salt, 5 grams of tempeh, and 3 grams of sugar, and mix well.

3. Put the mixed chopped pepper into a glass bottle, add two layers of plastic wrap to the mouth of the bottle, and cover tightly. Leave it for about 7 days before eating.

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

5. Take half a basin of 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, apply oyster sauce on the cut surface, and evenly sprinkle with MSG, starch, refined salt, cooking wine and sugar. Place the fish head upside down on a plate, sprinkle with the same seasonings and pepper, put green onion and ginger under the fish head, put it in a pot and steam over medium heat for 20 minutes.

7. Take out the steaming plate, sprinkle chopped chives on the fish head, pour in hot oil and serve.