You can make fish head soup or chopped pepper fish head at home, which is not complicated and delicious.

It is most suitable to use bighead carp as the fish head with chopped pepper, because bighead carp is full of water and tastes tender and smooth. You can't eat too spicy. Marinate the fish head with one tablespoon of red pepper sauce and one tablespoon of soy sauce. Steamed fish head is slightly spicy and appetizing, fresh and fragrant, without any fishy smell. You can eat with a big plate.

Ingredients: 800g bighead, chopped pepper sauce 1 tablespoon, 2g salt, soy sauce 1 tablespoon, starch 1 tablespoon, 2 tablespoons peanut oil, 2g pepper, 2 tablespoons soy sauce, 2 onions and ginger 1 slice.

Remove gills from both sides of the fish head, cut into pieces, wash and drain, add salt, chopped pepper sauce and soy sauce and stir.

Add starch, pepper, peanut oil and shredded ginger, marinate for a while, and spread the fish head evenly on the plate.

Boil a proper amount of water in the steamer, put the head of pickled fish on the steamer, cover the lid and steam for about 13 minutes.

Take out the steamed fish head and pour out the juice from the bowl. Don't feel bad, the taste is all in this soup.

Heat a wok, pour in cooking oil and soy sauce, and bring to a boil. Put a handful of shallots to make it fragrant.

Then pour the sauce on the fish head. Steaming fish heads in this way is simple and can maintain nutrition. It's delicious, smooth and tasteless, and it won't get angry or spicy. I still want to eat after eating!

Casserole pangtou fish

Ingredients: 1 bighead carp, vermicelli, green garlic, winter bamboo shoots, mushrooms, pork fat and lean meat, soy sauce, cooking wine, salt, monosodium glutamate, water starch, pickled pepper, sugar, clear soup and peanut oil.

Method:

1. Soak the vermicelli and cut it into strips with a width of 1 cm. Slice winter bamboo shoots, mushrooms, pork fat and lean meat, and cut green garlic into sections.

2. Boil the peanut oil, wipe the fish head with cooking wine, fry it in an oil pan until golden brown, pick it up and put it in a casserole.

3. Heat the oil pan, stir-fry the sliced meat, winter bamboo shoots and mushrooms evenly, then soak the pepper, soy sauce, cooking wine, sugar, clear soup and salt, and pour the soup into the casserole. 4. After the casserole is boiled, cover the lid and move to low heat. After the fish head is completely cooked, add vermicelli, open for a while, add monosodium glutamate, adjust the taste, and add green garlic to serve the original casserole.

Features: The soup is rich, delicious and has a homely taste.