Spring Festival delicacies - Farm-owned fish head with chopped peppers is delicious and delicious. How to make it delicious?

Let's discuss this issue below, hoping that this content can help friends in need.

As a Hunanese, the life I yearn for most is fish head with chopped pepper.

Happy, chopped pepper fish head with beer, sad, chopped pepper fish head with pure grain wine, proud of the spring breeze, chopped pepper fish head with red wine, disappointed, chopped pepper fish head with rice wine, hahahaha.

The exciting sour and spicy taste of tongue-to-tongue encounters time and time again has long been integrated into the soul of Hunan and engraved deep into the hearts of Hunan people.

A mouthful of delicious fish head and a glass of strong wine with spicy food. For those who live alone in a foreign land, what they taste at this time is not only the pleasure of special food, but also a feeling of homesickness between the lips and teeth.

The smell of my father in my past memories is the reminder of my mother in my ears, and the nostalgia and love for my hometown that lingers in my dreams.

Ingredients bear the weight of memory, and its fragrance is hidden in the cracks of the years. Unknowingly, when the sun shines into the heart, it spreads the fragrance comfortably, like the laziness of a kitten, silently, but so gentle.

Raw materials: fish head, onion, ginger, garlic, seafood soy sauce, light soy sauce, oil, mature vinegar, salt.

Procedure: Step 1. Cut the silver carp head from the back, pluck out the gills, remove the scales, remove the black mucous membrane, remove the fish teeth and joints, chop the fish, rinse away the blood, and place ginger slices on the fish head plate.

Step 2: Marinate the clean fish heads with pure grain wine, salt, and freshly squeezed black pepper for 15 minutes.

Step 3: Cut green onions and ginger into rice, freshly cut green onions, and soak tempeh and perilla leaves.

Step 4. Chop into pieces.

Step 5: Heat up oil in a pan, add red spicy sauce, onion, ginger, black bean and perilla leaves and saute until fragrant. Add seafood soy sauce, light soy sauce, oil, aged vinegar, pure grain wine, salt, and stir-fry until tender.

Step 6: Cover half of the fish head with the fried steamed fish ingredients.

Step 7: Use the same steamed fish ingredients with millet pepper and cover half of the fish head.

Step 8: Use the stainless steel steamer to put the fish head into the pot with a lid, steam for 8 minutes, then turn off the heat and steam for 2 minutes.

Step 9: Sprinkle the fish head with scallions, put it in a pot and heat it up, boil the oil and stir it until fragrant.

Tips: 1. The fishiest part of the fish head is the internal organs, fish teeth and abdominal black mucous membrane, which must be cleaned and cleaned.

2. Perilla leaves are the lifeblood of aquatic products and can produce unexpected deliciousness.

3. Oil, use camellia oil. Old-school Hunan cuisine uses camellia oil to make minced pepper fish head.

After the steamed fish is sautéed in cooking oil, the taste and aroma can be fully aroused.

4. Steam the fish head in a pot under boiling water, so that the steamed fish head will be tender and juicy.