Fat-headed fish and fish head with chopped pepper are the most suitable ones. Fat-headed fish is famous for its big head, and the meat on its body is equally plump. When people think of making fish head soup, the first thing that comes to mind is fat-headed fish.

Because of its large head, tender meat and delicious soup, it is even more impeccable to make chopped fish head. Bighead carp grows in freshwater lakes, rivers, reservoirs and ponds.

Mostly distributed in the middle and upper layers of waters.

It is a fish unique to China.

It is widely distributed in China.

It is one of the main objects for pond culture and reservoir fishery, and has high economic value.

Although the fish head steamed with wild pepper has a good taste, the color is relatively simple. You can choose to use wild pepper and red chopped pepper, so that the steamed fish head will be more beautiful.

Fish head with chopped pepper is a traditional Hunan dish that combines the freshness of the fish head and the spiciness of the chopped pepper.

Because the fish wears red flowers with chopped peppers on its head, people also give it the reputation of "good luck and a good start".

Look at the color. The scales of spoiled fish or fish that have been slaughtered for a long time will be dark and dull, and the scales will be loose or fall off. The scales are relatively hard and will not feel smooth to the touch. Fresh fish will feel smooth to the touch, and the scales will be compact, neat and shiny.

For minced pepper fish heads, it is best to use silver carp fish heads, because compared to other fish, the fish heads of silver carp are larger, and the meat on their heads is also relatively tender.

What we eat is fish heads, so freshwater fish. I prefer the fish heads of silver carp. Cover the fish heads with a layer of chopped pepper and steam them for 8-10 minutes before serving.

Take the fish head out of the pot and put dried chili pepper, minced garlic and coriander on top of the fish head.

Heat oil in a pan until you see white smoke rising from the surface of the oil. Pour the oil onto the surface of the fish head and sauté the dried chili pepper, minced garlic, and coriander until fragrant. The food is complete.

Heat the pot, add bean paste and stir-fry until fragrant, then add minced pepper, ginger, minced garlic, stir-fry until fragrant, add appropriate amount of chicken essence, monosodium glutamate, sugar and steamed fish sauce to taste and serve; put the fish head in a steamer and steam for 7 to 9 minutes.

When cooked, take out the plate and sprinkle with minced garlic.

Place the wok on the fire, heat it and pour in the oil. Heat the oil and pour it on the fish head. Finally, add the green onions.