Chopped pepper fish is a traditional specialty of Hunan Province, it is chopped pepper fish head taste "fresh", and chopped pepper "spicy" into one, the taste is unique, for if you like spicy this dish you can not do, and make out the problem lies in the home. Inside how to make chopped pepper fresh bag although in our life has brought great convenience. Can also seal the ingredients, so that our ingredients will not quality change, but the fresh bag is only limited to use the ambient temperature is not high food, such as this in the cage drawer side of the cooking ingredients together will produce endotoxin, our body health is not good, so you'd better in the case of steaming chopped pepper fish head to disable the fresh bag.

We all know the difference between fish and raw pork is that fish is very tender when it is done, we should be the texture is to be tender. Steam cooking process is through the role of steam is a process of equalization of speed, if covered with plastic bags is equivalent to stew. With the boring cooking method to do out of fish, it is obvious that he will be tender? So you'd better do steamed chopped pepper fish disable plastic bags. In the fried to chili sauce seasoning should be slightly heavier salt flavor, in the cooking terminology there is a "idle fish light meat" such a saying.

The production process will have a grasp of the basic principles of frying pan, we are steaming things, the steam from the bottom to the top to reach the top of the frying pan when the steam and then return out, the food is cooked by the return of the steam down the system. If we do not cover the plastic bag when steaming food, the steam plate will accumulate a certain amount of steam water, seriously jeopardizing the taste of food. Minced pepper steamed fish head to delicious, in addition to the cooking time strict control to ensure that the meat tender, the most important thing is the chili sauce stir fry.

Authentic Hunan cuisine chopped pepper fish head practice, we should go to the fish market, slaughter a new fresh chub head, let the fishmonger to help remove the internal organs and its fish scales, guts, fish viscera black mucous membrane, bearing in mind that you can from the back of the chub back to move the knife, well below now start! Necessary food, millet chili, seafood soy sauce, green onions and garlic, there are also plastic bags to seal the dish to use. Prepare in advance a large fish head cleaned and cut open to reserve! Cut green onions, ginger slices, garlic paste, two thorns segment, millet pepper segment reserved will be chopped pepper fish head laying flat disk both sides coated with ginger slices, Beijing green onions, two thorns, millet pepper, poured white vinegar marinade for ten minutes reserved! Take the pot of boiling water, when the water boils, the plate of chopped pepper fish head into the pot to steam to ten minutes up and down, sprinkle garlic on the pouring seafood soy sauce again steamed to five minutes can be out of the pot, and then sprinkled with small scallion segments tasty can be done!