Fish head with chopped pepper can be said to be a typical representative of Hunan cuisine, which has entered various cities with the rapid rise of Hunan cuisine in recent years. Basically, every Hunan restaurant must have this dish, which can be said to be the pillar of Hunan cuisine! Fortunately, I have a wide range of hobbies and can adapt to the tastes of major cuisines. Chopped fish head with pepper is also one of my hobbies. The "freshness" of the fish head and the "spiciness" of the chopped pepper are perfectly blended and steamed, which completely retains the original flavor of the fish and tastes very delicate. It is delicious with a bowl of white rice.

Fish head with chopped pepper is also a nutritious dish. The fish head itself contains a lot of protein which is easily absorbed by the human body. Pepper can stimulate appetite, strengthen the spleen and promote blood circulation. Since there are so many benefits, how to make the fish head with chopped pepper delicious?

The first thing is to choose fish. Since eating fish heads, fish with too small fish heads are obviously not suitable, you should choose bighead carp, especially chubby fish! The meat is delicate and spineless, fat but not greasy, and very palatable.

The second is the cooking method. Good ingredients must be matched with good chefs to live up to the delicious food. There are many ways to chop fish head with pepper. After all, every chef has a different understanding of ingredients. I'll just say one method I've done, which is also a popular method.

1. After the chubby fish is washed and cut into pieces, it should be marinated first, mainly with yellow wine, pepper and salt, without other seasonings, and marinated for half an hour.

2. Chopped pepper is the essence, and it is also the key to decide whether the fish head with chopped pepper is delicious or not. I use chopped pepper soaked at home, which is more in line with my taste after all. There is no supermarket to sell it. Chop the chopped pepper, and remember to put some high-alcohol liquor in it to make it fragrant and fishy!

3. Pickled fish heads cannot be steamed directly in the pot. It should be carefully coated with a layer of vegetable oil and then placed on the onion and ginger. Put chopped pepper on the fish head and spread the fish head as far as possible.

4. Fish heads must be boiled and steamed. Remember, it must be boiled! The steaming time should not be too long, 10 minutes is enough. If steamed for too long, the fish will be firewood, soft and tasteless.

It's best to pour some steamed fish sauce, sprinkle some sexy chopped green onion and pour some hot oil, and you're done!

Is it super simple? According to this method, you can basically make the same taste as a restaurant, which is clean and hygienic and reassuring. You can try doing it at home.