"Fish Head with Chopped Pepper"-a traditional Hunan dish, belongs to Hunan cuisine. Generally, the head of bighead carp and chopped pepper are the main ingredients, and steamed with soy sauce, onion, ginger and garlic. Because the fish is tender and delicious, spicy and delicious, September 18 was named "Fish Head with Chopped Pepper".
Authentic fish head method with chopped pepper-Features: fresh and tender, spicy and delicious, the method is thoroughly analyzed and easy to understand. Ingredients: 1 bighead carp (also called chubby fish, weighing about 2 kg).
Ingredients: ginger 1, chopped pepper, 2 red peppers, garlic 1, onion 1.
Seasoning: water, cooking wine, cooking oil, sugar, pepper, beer, steamed fish, soy sauce and salt.
Start cooking—
The first step is to "cure bighead carp": firstly, kill bighead carp, cut open its belly and take out its internal organs, scrape off the black film and fish scales in the belly, rinse them off (the black film and fish scales are removed as much as possible, which is the source of bitterness and fishy smell), cut them off from the first third of the fish body with a knife as fish heads, then put them on a chopping board and cut them down from the mouth with a knife along the back of the fish head. Cut the fish head flat by hand (note that the mouth part of the fish head is included here, and the black part of the fish back is outside), which simply means "fins are included". Dig off the gills with your hands (this is also the source of fishy smell), and for convenience, make two cuts on the fish under the head with a knife. Rinse it again and drain it for later use.
Step 2: "Marinate the fish head": peel the ginger, slice it with a knife, shred it with a knife, put the drained and cut fish head into a plate, add 1 tablespoon cooking wine, 1 tablespoon salt, a little pepper and a little shredded ginger, rub the fish head with your hands, and let it stand and marinate for 10 minute.
The third step is "processing ingredients": we can pickle fish heads and process other ingredients at the same time. First, clean the red pepper and cut it into chopped red pepper. Peel and mince garlic, knot chives in half and cut chopped green onion in half. Squeeze the chopped pepper with a spoon and press the filter screen to drain, and put it in a bowl for later use (to avoid being too astringent). At the same time, boil a pot of hot water for standby.
Step 4: Heat the pan, add a proper amount of cooking oil, and when the oil temperature is 50%, add the sliced ginger and stir-fry until fragrant. Stir-fry until fragrant, add dehydrated chopped pepper, turn to low heat and stir-fry until the water is dry, and stir-fry chopped pepper at the same time. Stir-fry, add chopped red pepper, stir-fry evenly, add a little sugar and stir-fry until the water is dry, and then package.
Step 5: "Steaming fishy water": First, take a steamer and add enough hot water, and then boil it with high fire. At the same time, take a disk of suitable size, put a pair of chopsticks in the disk, and then put the salted fish head on the chopsticks. After the hot water in the steamer is boiled, put the fish head into the steamer, cover the lid and continue steaming for 5 minutes.
Step 6: "Steaming the plate again": After 5 minutes, turn off the fire, open the pot cover, take out the fish head plate, pour out all the fishy water steamed under the chopsticks in the plate, then put the fish head away, put half a piece of ginger and a chopped green onion knot down with the chopsticks, put the fish head back, spray a layer of beer evenly on the surface of the fish head to enhance the umami flavor and fragrance, and then spray a layer of steamed fish soy sauce and a little cooked oil evenly on the surface of the fish head. Finally, put all the previously fried chopped peppers evenly on the surface and around the fish head, boil the water again, put the coded fish plate into the steamer again, and take it out after steaming 15 minutes.
Step 7: Sprinkle the remaining chopped green onion on the surface, boil an appropriate amount of hot oil, the oil temperature is 60% hot, and then pour the fish head. This fish head with chopped pepper is served.
Production picture: such a very authentic spicy and delicious fish head with chopped pepper is ready. Does it look appetizing?
-Summary of the content in You Ask Me and Answer-
1. Why should the fish head be cut from the back of the fish, with the mouth inward and the fish back outward? Is it necessary? (a very important point)
A: Only in this way can .......... ensure the perfection and tenderness of this fish head with chopped peppers. If the pursuit of perfection, then this step is necessary.
Reason: Everyone knows that fish have a tender mouth, right? This is why most people like to cut the fish head from the mouth, with the fish back facing inward and the fish mouth facing outward. So what's wrong with this? Here, I want to tell you that there are two mistakes. First, the fish head with chopped pepper symbolizes "lucky strike". If it is cut from the fish mouth, the fish mouth is generally closed or slightly open (it will definitely open after cutting). This kind of fish head looks neither auspicious nor convenient for steaming, but the fish head cut from the back is just the opposite, and the mouth can be opened wider, which is more meaningful and convenient for steaming. Second, if the fish is cut from the mouth, the mouth is outward and the back is inward. As we all know, the fish in the mouth is more tender than the fish behind. If the tender fish mouth meat faces outwards and the old fish back meat faces inwards, then the fish mouth meat will be steamed first in the steaming process, and the fish back meat buried in chopped pepper is not cooked at all, so the fish head must be eaten by the back meat when steaming. But the fish outside the fish will taste a little old and not so perfect. For an old chef, he may even feel that he has wasted the ingredients. Therefore, in general, the fish heads with chopped peppers in hotels are steamed with their backs facing outwards and their mouths facing inwards.
2. Why did you marinate the fish head for 10 minutes? Isn't it usually 20-30 minutes? Not afraid of tasteless? (an important point)
A: The most important thing is that the fish head with chopped peppers in .......... is "fresh and spicy". Of course, freshness is more important and must not be preserved for too long. Of course, although it seems that my pickling time has been shortened, it is actually delicious.
Reason: Most people think that the fish head with chopped pepper must be marinated completely before it can be marinated, so that the taste can be more delicious. In fact, this idea itself is wrong. We don't need a long time to pickle. The main purpose of marinating is to "slightly taste and remove fishy smell", because fish heads will actually taste faster in the process of steaming at high temperature. We only need to marinate the fish for about 65,438+00 minutes in advance (preserving the fresh flavor of the fish to the greatest extent), and then steam it directly on high fire. Through the process of steaming for 5 minutes, not only the taste of fish can be completely tasted, but also the fishy smell of fish can be completely discharged (using the principle of salt dehydration and tasting), so this is why most people choose to marinate for 30 minutes before eating steamed fish heads.
3. Why should the chopped peppers be squeezed first and then fried? Why do you want to add red pepper and sugar to chopped pepper? (an important point)
Answer: .......... pays attention to "spicy and refreshing" because the fish head with chopped pepper is still very spicy, so steaming with chopped pepper is obviously inappropriate.
Reason: Chopped pepper itself contains a lot of water, which is generally spicy. You need to squeeze out the water first, and then stir-fry the spicy taste, so that the spicy taste of chopped pepper will be more sufficient and more fragrant. Adding the right amount of red pepper and sugar is to increase the sweetness, because just eating a spicy taste will definitely not be addictive. If a little sweetness is added to chopped pepper, it can relieve the "spicy mouth feeling" caused by spicy taste, and even make it less.
4. Why do steamed fish need chopsticks? (A simple but equally important step)
A: .........., this is actually a small step that many people ignore. It is not difficult, but it is equally important.
Reason: You can simply separate the fish head from the plate with a pair of chopsticks. In fact, the main function of this is to prevent the fish from merging with fishy water, so that the fishy water can be directly poured out after the fish is steamed, instead of drowning the fish under the head, otherwise the fishy air will still remain in the fish, so don't omit this step to pad chopsticks.
5. Why do you want to add beer and cooked oil to steamed fish heads? (an important step)
A: .......... wants to add flavor and freshness and lock the taste.
Reason: Many people only add a proper amount of steamed fish soy sauce and cooking wine when steaming fish, but they don't know that the taste and freshness of beer is much better than cooking wine. In fact, the main function of cooking wine is only to remove fishy smell, so when steaming fish heads, it is best to add beer. Secondly, the bitterness of beer itself is low, which can be well distributed through the cooking process. The last fish is not bitter, so liquor is irreplaceable. As for gutter oil, it is better.
Technical summary of chopped fish head with pepper;
(1) The fish head should be cut from the back of the fish.
(2) Fish gills and black membrane must be removed.
(3) Chopped peppers need to be fried, and red peppers and a little sugar are added.
(4) Marinating fish heads only takes 10 minutes, not too long.
(5) Steaming must use a pair of chopsticks and steam with boiling water in the pot.
(6) It needs to be steamed for 5 minutes, and the fishy water is skimmed once. Attention! At this time, add the chopped pepper (and seasoning).
(7) The subsequent steaming time15min is not a fixed time, and needs to be increased or decreased according to the size of the fish head.
(8) The final hot oil spraying fish does not need high temperature, otherwise it will burn the fish, and the oil temperature is only 60% hot (about 160 degrees).
Conclusion Fish head with chopped pepper is a famous dish in Hunan. Many people like it.
The raw materials for making chopped pepper fish head are: fish head (must be fresh and fleshy. I usually go to Sam store to buy chilled bighead carp (because it is too big, I only cook half of it at a time), ginger, garlic, fresh chopped pepper (all of which are sold in this supermarket, but you must know its spicy taste in advance: the spicy taste is too light, and it tastes too heavy, so you must choose something suitable for your taste), coriander and cooking wine.
Operating steps:
Burning red chopped pepper
Covered with white and tender fish head meat.
The smell of hot incense.
This is Hunan cuisine-fish head with chopped pepper.
material
Silver carp head
Seasoning: onion/ginger/garlic/chopped pepper sauce/lobster sauce/millet pepper/oyster sauce
Prepare the materials
adjust
Seasoning: Slice onion and ginger into a bowl, add cooking wine and knead a spoonful of salt evenly.
wash
Cut the fish head in half so that the fish head unfolds in a straight line. Then wash, especially the black substance in the fish.
row
After washing, cut several holes in the fish with a knife.
come down in torrents
pickled vegetables
Pour the sauce on the fish head and marinate for ten minutes.
Rhombic decoration
Dice onion, garlic, millet, pepper and lobster sauce and put them on a plate.
beat
Spread the marinated fish head with oyster sauce evenly. At this point, all the materials are ready!
Main event: fire
Steam the marinated fish head for eight minutes and low heat for two minutes.
Stir-fry chopped green onion, minced garlic, millet, pepper and fermented soybean in a pot, then add two spoonfuls of chopped pepper sauce and stir well.
Pour the fried chopped pepper on the fish head and the chopped pepper fish head will be ready.
In summer, the weather is getting hotter and hotter, which is a good time to eat fish! There are many ways to fish, such as steamed bass, pickled fish and boiled fish. But when it comes to the practice of fish head, I think everyone will think of one first, and that is Hunan's famous dish "Fish Head with Chopped Pepper".
As a traditional dish, basically chefs and housewives can cook it, but what is the best way to do it? The most authentic?
I am a food lover, I am quite good at this dish, and I have my own opinions and experiences. A delicious fish head with chopped pepper is inseparable from the choice of fish head varieties, the way of fish head pretreatment, what ingredients to match and the temperature control of steaming.
The origin of fish head with chopped pepper This dish belongs to Hunan cuisine. It is a traditional food with silver carp head (chubby fish) as the main raw material and steamed with Hunan chopped pepper.
According to Wikipedia, the fish head with chopped pepper first came from the Qing Dynasty. The method at that time was very simple, simple fish head+chopped pepper. However, there are also many delicious foods. The fish head is fresh and tender, and the chopped pepper is spicy, blending with each other and bringing out the best in each other.
Later, after the improvement of Huang Zongxian's chef, he added ingredients such as lobster sauce, ginger, onion and garlic, and the taste changed greatly!
And it's big enough to look good!
The whole dish is red, eye-catching and festive!
Since then, the reputation of chopped pepper fish head has spread all over the rivers and lakes. ...
So how to make the fish head with chopped pepper delicious? Not much to say, announced immediately.
Authentic chopped pepper fish head method Raw materials: one head of silver carp (one catty).
Ingredients: chopped pepper, a small piece of ginger, garlic, red pepper, lobster sauce and chives.
Seasoning: water, cooking wine, cooking oil, sugar, chicken essence pepper, soy sauce, salt.
-Cooking process of fish head with chopped pepper-
1, fish head purchase: buy a fresh silver carp from the vegetable market ... slaughter, scale and cut the fish head. ...
The above is the initial process when some people cook this dish. Actually, don't bother. We use fish heads. Why buy a whole book? Just buy it by yourself. Don't worry. Will the fish stall owner sell it? He is willing to, anyway, some people want the rest of the fish, five yuan a catty can buy a Zuo Zuo, generally sold to the catering industry.
2. Disposal of fish head: After the fish scales are scraped, the fish head stands on the chopping board, and the knife rest is held in the right hand at the fish mouth on the back of the fish head. Tap with your left hand, cut slowly, open and flatten.
Then remove gills, black membranes, teeth and blood clots, which are the main sources of fishy smell and must be removed. Then make a few cuts on the fish below the fish head, which is convenient for eating and quick cooking. Finally, rinse the inside and outside of the fish head with clear water and drain the water for later use.
3, fish head pickling method: put the fish head into the basin, add the right amount of cooking wine, and a few slices of ginger to remove the smell. Add a spoonful of edible salt and a little pepper, stir well so that the seasoning is evenly dispersed in the fish head, and marinate for about 10 minute.
4. Processing method of ingredients: When pickling fish heads, we can prepare other ingredients.
5, stir-fry ingredients: burn oil in the pot, add ginger, garlic and lobster sauce when it is 50% hot. When you smell the fragrance, add chopped peppers and chopped peppers, stir fry over low heat, and try to dry the chopped peppers. Then add a little sugar, chicken essence, soy sauce and pepper to taste, stir-fry evenly and enhance the salty taste. You can't be lazy in this step. After the ingredients are fried, the fragrance can be stimulated to the greatest extent, and the color is more rosy and beautiful.
6. Steamed fish head: prepare a big plate with a pair of chopsticks on it and put the fish head on it. When steaming, the steam can circulate better and be heated evenly, which can save a lot of time. Then spread the ingredients in the pot on the fish head.
Boil the water in the pot. After boiling, put the fish head into the steamer, cover the lid and continue steaming for 10 minutes.
7. Fish head drenched with oil: After the time is up, take out the fish head and pour out all the fish water under the plate. That's fishy water. Then sprinkle chopped green onion and chopped pepper on the fish head, and pour hot oil to stimulate the fragrance of onion and brighten the color.
A delicious fish head with chopped pepper, tender meat, moderate spicy and delicious, is ready.
Summarize the technical points of chopped pepper fish head. Silver carp is characterized by its big head! Therefore, the fish head contains relatively more meat and tastes delicate and delicious. Compared with grass carp head, silver carp head not only tastes better, but also is cheaper. The key is that the silver carp has a big head and looks atmospheric. Serve! Town got the watch! Please let the diners like it! Double-sided
It is very likely that the pretreatment method is wrong, such as:
(1), fish teeth, black membrane, blood not cleaned up.
(2) Not suitable for deodorizing cooking wine, pepper and ginger. These ingredients are experts in removing fishy smell and can be used for pickling any fish. In addition, salt can remove fishy smell, which must be little known. Let me explain the principle. Pickling fish heads in the early stage is not only to give them a bottom taste, but also to kill fishy water when steaming.
(3) After steaming the fish head, I didn't pour out the juice at the bottom of the dish, thinking it was the essence and didn't want to waste it. However, in fact, all this is wrong. Fruit juice is only the product of fishy water+blood, and it is not delicious. This is also one of the reasons why the steamed fish in Cantonese restaurant is delicious, because after steaming, the fishy juice must be dumped, so it tastes tasteless. In the same way, the fish head with chopped pepper should also follow this point.
This step is very important, which determines the flavor and appearance of the fish head with chopped pepper. If you don't believe me, you can try the difference between frying and not frying yourself. You will find that it is really different, and the ingredients after frying are more fragrant.
If it is about a catty of fish head, ten minutes is enough. After all, put a pair of chopsticks at the bottom of the plate and it will be heated quickly. Steamed for too long, the meat will get old and affect the taste.
If it is a big fish head weighing more than two kilograms, it should be appropriately extended for no more than fifteen minutes. Of course, it also depends on the temperature of the stove and the size of the pot. Anyway, just watch. When the fish's eyes are everted, it means it's cooked.
The fish head with chopped pepper not only looks beautiful, but also the collision between the bright red chopped pepper and the fish head is beautiful. It is also extremely delicious, and the spicy taste penetrates into the fish head and becomes a proper delicacy. There are many steps, but it is not difficult. You might as well do it, you will be very satisfied. I can cook a lot of restaurant dishes without leaving home, and my sense of accomplishment is bursting.
Mu Mu Wen Ya
She kitchen editor
4 steps to make authentic chopped pepper fish head!
The most famous dish in Hunan cuisine,
Fish head with chopped pepper is absolutely indispensable.
The fish head is delicious and spicy. It is a big red plate.
The remaining soup can also be used to mix noodles and vermicelli.
It is definitely a famous dish in the universe.
This famous dish is not difficult to cook, it only needs four simple steps.
But the materials used are extremely particular.
The fish head must be male fish, also known as chubby fish.
About 3 kilograms,
The head meat of this fish is thick and tender.
Best for fish head dishes.
The person who came to teach us how to cook today,
Cao Jianshi is a young chef of Xiaoxiang cuisine in Changsha Summer Solstice Academy.
He also told us the secret of making fish heads more delicious:
In other words, don't be limited to one kind of pepper.
Like himself, he likes to use five different kinds of peppers.
Salty beauty pepper, yellow sweet pepper,
Pickled pepper, fresh millet, chopped pepper.
This makes the taste more layered.
1. Pickling of sliced fish
The male fish head weighing 3 Jin was split in half.
Add Jiang Mo, salt and cooking wine for curing 10 minute.
Second, stir-fry the pepper
Keywords oil chafing dish, fragrant garlic, lobster sauce,
Jiang Mo, chop the pepper and code it on the fish head.
Thirdly, padding and steaming.
Insert two chopsticks under the fish head to buffer the space.
Steaming in boiling water12min,
This makes it easier to heat evenly.
Fourth, rolling oil improves the taste.
Pour boiling oil on the fish head to stimulate the fragrance.
Decorate with coriander.
We also teach you how to chop peppers to taste good.
Of course, it's too much trouble You can buy ready-made ones.
But only home-cooked chopped peppers,
Just enough to make you stand out from the crowd!
2 kg of millet pepper with pedicel,
Chop in oak barrels.
Add 200 grams of salt and stir well.
The water is sealed in a jar,
Ferment in the shade for 20 days.
It's simpler. Just take a look. The practices in different regions are slightly different.
The day before yesterday, I was going to burn a bundle for my dead relatives on the Mid-Autumn Festival. I won't come back until my father gets off work in the afternoon. When I went back, I found that my sister-in-law had already started preparing dinner, including this chopped pepper fish head. Bright red chopped pepper covers the whole fish head, and the bottom of the fish head is covered with alkaline noodles (alkaline noodles are semi-finished products of Regan Noodles). The steamed fish head is tender and delicious, and the noodles at the bottom of the board are slippery and spicy! In our Hunan restaurant, we always put alkaline noodles on fish heads with chopped peppers, probably because people here like to eat Regan Noodles! Let's share how our family makes fish heads with chopped peppers!
Ingredients: bighead, chopped pepper, pickled pepper, garlic cloves, ginger, onion and alkaline noodles.
Condiments: salt, salad oil, cooking wine, soy sauce, sugar.
Step 1: clean the head of bighead, cut it in half, and connect the fish back. Make two cuts where the meat is thick to add flavor. Shred ginger, sprinkle some onions on the fish head, sprinkle some salt and cooking wine, rub well and marinate for half an hour.
Step 2: Chop garlic and pickled peppers, add chopped peppers together, add appropriate amount of soy sauce and sugar, and stir well.
Step 3: spread alkaline noodles on the bottom of the dish, then put the head of pickled fish on the alkaline noodles, and then spread the mixed chopped pepper evenly on the head of the fish.
Step 4: steam in boiling water 10 minutes or so. Sprinkle chopped green onion, heat oil in the pot and pour it on the fish head.
There is an old saying in our hometown: "Give up the old buffalo, not the head of the crucian carp". It means the fish head is delicious and nutritious. Fish head contains a lot of unsaturated fatty acids and collagen. Unsaturated fatty acids mainly exist in fish oil, so eating fish head often is beneficial to improve brain function and promote intellectual development. In summer, this dish does not need to be heated while eating. This dish is heated in an alcohol stove in winter, and the fish can be spicy and smooth noodles after cooking!
Speaking of "fish head with chopped pepper", it is almost synonymous with "fried pork" in the eyes of many foreigners, and chopped pepper is one of the most distinctive peppers in Hunan. Bright red in color, spicy and crispy, it is the best partner of steamed fish. Although it can be regarded as the most common dish on the table of every household, I personally think it is not easy to cook this dish well. On the contrary, it is much easier to cook fish heads with peppers. Even a novice who has never been into the kitchen will never fail as long as he has mastered a few keys. Even if the guest comes, he will have the courage to serve it and leave you an empty plate in the end.
Fish head with chopped pepper should be regarded as a dish with high appearance rate in my family, and I should eat it at least once a month. My big steamer with a diameter of 40CM is specially bought for steaming fish heads, and the utilization rate is quite high. This time it was taken a few months ago and has never been uploaded.
Ingredients: fresh bighead (about 3 kg), chopped pepper, ginger and onion.
Practice: 1. When buying a fish head, please ask the seller to help you split it from the upper part of your forehead, scrape off the black film on your cheeks, and go home and clean it.
2. Put a little oyster sauce on the fish head, and then marinate it with cooking wine, pepper and salt for ten minutes.
3. Put the onion and shredded ginger on the bottom of the plate, put the fish head, spread the chopped pepper evenly on the fish head, and steam for 8- 10 minutes according to the size of the fish head.
4. Cut the onion into small pieces and sprinkle it on the steamed fish head, sprinkle a proper amount of steamed fish soybean oil, and then pour the hot oil evenly.
I have summarized several points:
1, choose the best chopped pepper and fresh fish head, and marinate with oyster sauce.
2. Do not steam the fish head for too long, and 8- 10 minutes is enough to ensure that the steamed fish head is fresh and tender.
3. The steamed fish head is covered with a proper amount of steamed fish oil, which tastes much better.
4. After eating the fish head, you can also add cooked noodles or shredded tofu according to your own taste.
1. Wash the fish head and cut it in half. The fish heads are connected at the back. Soak the red pepper and chop it. Chop green pepper, wild pepper, onion, ginger and garlic in half. Then, add oil to the pot, stir-fry the above materials together to taste, and make into chopped pepper sauce for later use.
2, then put the fish head in a bowl, it is best to put green onions under the fish head, and then grease it.
3. Sprinkle cooking wine and Chili sauce on the fish head.
4. After adding water to the pot and boiling, put the fish head and bowl into the pot and steam them. Steam 10 minute.
5. After taking out the bowl from the pan, put oil in the wok and heat it to 100%, take it out and sprinkle chopped green onion on the fish head.
To tell the truth, the fish head with chopped pepper is really a good dish. I did it several times when I was working in Shanghai Hotel. I still remember that the neighborhood where I work is called Qibao Street (Vanke Community). You can see a small shop called (Vanke Store) at a glance from the south gate. I really don't know if there is! Okay, let's get down to business. Let me talk about the method of chopping fish head with pepper. This is an ancient practice, and I don't know how it is different from the current practice.
Fish head: mostly silver carp head, because silver carp head is bigger and tastes better. Another important factor is that the head of silver carp has more meat. Who will spend tens of dollars to eat a fish head without meat? Even if it tastes good, no one wants to spend that money!
Chopped pepper: I don't hide this at all. We used ready-made barrels at that time.
Rinse the fish head with salt and vinegar first to better remove the fishy smell of the fish head. Put the fish head in a plate, and then sprinkle the chopped pepper evenly on the fish head.
It's best to point two fingers at the fish head. Add a little onion, ginger, garlic and lard (meat oil)! Steam 10 minute, not too long (fish is too old to taste) and not too short (fish is too tender to taste). 10 minutes is just right
Taste: spicy and sweet, fragrant but not greasy.