Fish head with chopped pepper is a traditional Hunan dish, which belongs to Hunan cuisine. According to legend, the origin is related to Huang Zongxian, a scholar in Qing Dynasty.

Generally, the head of bighead and chopped pepper are the main ingredients, and steamed 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. On September 20 18, "Chinese Cuisine" was officially released, and "Fish Head with Chopped Pepper" was rated as one of the top ten classic dishes in Hunan.

Chopped pepper fish head combines the "fresh" taste of fish head with the "spicy" taste of chopped pepper. Red-hot chopped pepper covered with white tender fish head meat, braved the hot fragrance. In the steaming method, the umami flavor of the fish head is kept in the meat as much as possible, and the flavor of chopped pepper just penetrates into the fish, and the entrance is delicate and crystal clear, mild and spicy.

History of Fish Head with Chopped Pepper

It is said that the origin of chopped pepper fish head can be traced back to the Yongzheng period of the Qing Dynasty, when Huang Zongxian, an anti-Qing scholar, fled because he was afraid of literary inquisition.

On the way, I passed a small village in Hunan and lived with a poor farmer. The farmer caught a chubby fish from the pond and the farmer used it to cook for Huang Zongxian. After the fish is washed, cook it with salt, then chop it with homemade peppers and steam it with the fish head. I don't want Huang Zongxian to think it's delicious and unforgettable.

When Pingping returned home, he asked the chef to improve this dish, so he had the "Fish Head with Chopped Pepper", which became the representative of steamed dishes in Hunan cuisine.

Baidu encyclopedia-Duojiao fish head