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. September 20 18 10, "Chinese food" was officially released, and "fish head with chopped pepper" was rated as one of the top ten classic dishes in Hunan.

Ingredients: one fish head; A piece of ginger; Appropriate amount of garlic; Appropriate amount of chopped pepper; Appropriate amount of onion; Appropriate amount of sugar; Appropriate amount of pepper; Steamed fish and soy sauce; Proper amount of sesame oil; Proper amount of oil; Proper amount of beer; Appropriate amount of salt.

Practice:

1. Cut the fish from the back with a knife, remove the gills, tear off the black film on the inner surface of the fish, and clean the fish.

2. Cut half the onion into sections, half into foam, half into slices of ginger, half into foam, and cut garlic into powder for later use.

3. Take a plate and spread it with ginger and onion.

4. Boil the water in the pot, put the fish on the plate and steam in the pot for six minutes.

5. After taking it out, pour out the steamed fishy water.

6. Then slide the fish into a plate covered with ginger slices and scallions.

7. drizzle with steamed fish and soy sauce and beer

8. Put oil in the pot, and add garlic and ginger to saute.

9. Add chopped pepper.

10. After the fragrance comes out, add sugar and pepper, and add some salt if the chopped pepper is not salty.

1 1. Spread the fried chopped pepper evenly on the fish head.

12. Boil the water in the pot, add the fish head and steam for another eight minutes.

13. When cooking, sprinkle chopped green onion and drizzle with sesame oil.