First of all, chop the fish head with pepper:
The steps are as follows:
1. Let the fishmonger clean the male fish head and cut a knife at the top of the fish head (don't cut it to the bottom) so that the fish head can be pulled flat on the plate.
2. Go home and wash the fish head and put it in the basin. Pour 3 tablespoons of cooking wine and 2 tablespoons of seafood soy sauce into the fish head, sprinkle with appropriate amount of salt and 3 slices of ginger, and constantly smear the fish head to make it better absorb seasonings. Then fold the fish head and marinate it for half an hour.
3. Find a steaming pan, put 2 slices of ginger, put the fish head on the ginger slices in the steaming pan, evenly spread the salted dried radish, chopped pepper and sweet pepper sauce on the fish head, and pour the soup of spicy powder, pepper, steamed fish black soybean oil and pickled fish head.
4. Boil the water in the steamer, add the fish head with chopped pepper, close the lid and steam for about 7 minutes until cooked. Take out the pot, heat the vegetable oil and pour it on the surface of the vegetables.
Second, Hunan small fried meat:
Production materials:
Raw materials: pork belly
Accessories: Ren Mei pepper, Hangzhou pepper, onion, ginger and garlic.
Seasoning: steamed fish and black soybean oil, soy sauce, cooking wine, sesame oil, oyster sauce and monosodium glutamate.
Production steps:
1. Slice pork belly, add oyster sauce and soy sauce, and mix well. Cut persimmon pepper and plum pepper in half in the middle for later use.
2. Stir-fry the chopped Hangzhou pepper and Ren Mei pepper in a wok and take them out. Put oil in a wok, then stir-fry pork belly, onion, ginger and garlic evenly, add cooking wine, add fried Hangzhou pepper and Ren Mei pepper, and add steamed fish, black soybean oil, soy sauce, monosodium glutamate and sesame oil to taste.
Third, Shi Mao braised pork:
Preparation of ingredients:
Ingredients: 850g pork belly with skin.
Seasoning: cooking wine 60g, salt, monosodium glutamate, some spices, sugar 100g.
1. After boiling a proper amount of oil in the pot, pour in anise, cinnamon, dried pepper, pepper, garlic, pepper, etc.
2. Add ginger slices and cooking wine to the pork belly, skim off the floating foam, and change the knife into pieces for later use.
3. Put a small amount of oil and a large amount of sugar back into the pot, cook until it is light red, and then introduce it into the spare bowl.
4. Continue to cook the sugar pot, do not wash it, put the pork belly directly, and pour a small amount of sesame oil just made.
5. Fry on medium fire 1 min, and add half of red syrup.
6, put a small amount of boiling water, burn close to dry, and the soup is sticky.
7. Stir each piece of meat with the remaining red syrup in sesame oil and simmer for a while.
8, until the red has been revealed, then put down the water and cook, add salt after the soup turns red, and cook until it is thick.