Chili pepper fish head is actually a very particular dish. In addition to the marinating of the fish, the whole process of steaming the fish and even the way of cutting the fish are also very particular. "Fish head with chopped pepper" - This is a traditional famous dish in Hunan Province. It belongs to Hunan cuisine. It usually uses white silver carp, chopped pepper fish head and chopped pepper as the main ingredients, and is steamed with Zhuhou sauce, onion, garlic and other seasonings. It is cooked in a special way and is loved by the public because of its tenderness, refreshing taste and spicy taste. In summer, the weather is getting hotter and hotter, so it is a good time to eat fish! There are many home-cooked ways to cook fish, such as steamed fish, boiled fish, pickled fish, etc. But when it comes to how to make fish heads, I think the first thing that everyone will think of is the Hunan Province's specialty delicacy "Chopped Pepper Fish Head." This dish belongs to Hunan cuisine. It uses chopped pepper fish head of silver carp (also known as fat-headed fish) as the main raw material, and is a traditional snack made with Hunan chopped pepper and steamed together.

Chopped pepper fish head first originated in the Qing Dynasty. The cooking method at that time was relatively simple, purely chopped pepper fish head and chopped pepper. But there is no shortage of delicious food. The tenderness of the fish head with chopped pepper and the spicy taste of the chopped pepper blend well with each other and are closely connected. Later, the chef at Huang Zongxian's home improved it and added seasonings such as water, tempeh, ginger, onion, and garlic, and the taste changed dramatically! Instructions for Chopped Pepper Fish Head: Ingredients: One silver carp head (one pound). Seasoning: Chop appropriate amounts of chili pepper, a small piece of ginger, garlic, small chili peppers, black beans, and scallions. Condiments: water, rice wine, vegetable oil, white sugar, MSG and white pepper, light soy sauce, and appropriate amount of salt. Purchase of minced pepper fish head: Buy a fresh catfish from the farmer’s market. Slaughter, scale and cut into minced pepper fish heads. It is an early step that some people take when making this dish. Processing of the chopped pepper fish head: After scaling the fish, stand on the cutting board with the chopped pepper fish head. Hold the knife rest on the back of the chopped pepper fish head at the mouth of the fish head with your left hand. Pat and press with your right hand to slowly cut open and unfold it. . Then remove the gills, black mucous membranes, teeth, and blood clots. These areas are the main sources of fishy odor, and try to eliminate them as cleanly as possible.

Then cut a few openings in the fish area under the chopped pepper fish head to facilitate the introduction of flavor and help it cook quickly. Rinse every part of the fish head with cold water, drain and set aside. How to marinate the fish head with chopped pepper: Put the fish head with chopped pepper into a basin, add an appropriate amount of rice wine and a few pieces of ginger to remove the smell. Then add a small spoonful of salt and a small amount of white pepper, stir evenly so that the condiments can be evenly dispersed inside the chopped pepper fish head, and marinate for about 10 minutes. Seasoning solution: When marinating the fish head with chopped pepper, we can prepare other seasonings. Use a slotted spoon to scoop out an appropriate amount of Hunan chopped peppers (the bottled pickled peppers commonly found in supermarkets), drain slightly, and chop into pieces. Small peppers are cut in half and finely chopped. Chop the ginger and garlic separately, cut the green onion into slices and set aside. The tempeh also needs to be chopped into small pieces so that the aroma can be released more strongly. Stir-fry the fragrant seasonings: Heat oil in a pan. When it is 50% hot, add onion, ginger and water and tempeh. When you smell the aroma, add the chopped chili peppers and minced chili peppers, turn to low heat and stir-fry until all the water in the chopped chili peppers is dry.

Then add a small amount of sugar, MSG, light soy sauce, and white pepper seasoning, and stir-fry evenly to enhance the salty and delicious flavor. Don't be lazy in this step. Only after the seasonings are fried in oil can the aroma be maximized and the color will become more white and rosy. Steamed fish head with chopped peppers: Prepare a large plate in advance, put a pair of chopsticks on it, and put the fish head with chopped peppers on the shelf. When steaming, the steam can circulate the product faster and the heat will be even, which can save a lot of time. Then spread the seasoning in the pot over the fish. Take the water out of the pot and boil it. After it boils, put the fish head with chopped pepper into the stainless steel steamer, cover it, and steam it for 10 minutes without stopping. Sprinkle the fish head with oil: When the time is up, take out the fish head with chopped pepper and throw away all the fish water under the dish. It is fishy water. Then sprinkle scallions on the fish head with chopped peppers, and pour boiling oil to stir up the aroma of the scallions and brighten its color. A fish head with chopped peppers that is full of color, flavor, tender meat, moderately spicy, and looks great is ready. Fish head with chopped pepper is made by combining the "flavor" of fish head and the "spicy" flavor of chopped pepper, and steaming it for a short period of time at high temperature. This not only preserves the aroma of the fish, but also enriches our taste and preserves the unique taste of the dish.