Fish head with chopped pepper in Hunan is a dish in Hunan cuisine, which is mainly made of fish head and stewed with pepper. The entrance is spicy and refreshing with a long aftertaste.

Material: big fish head1750g.

Hunan red pepper

65438 0/2 Bowl

Seasoning: salt 1/3 tsp.

Ginger 1

Cooking wine 1 tablespoon

A little pepper

1 tablespoon China white wine

Half a bowl of chopped pepper.

Steamed fish and soy sauce 1 tablespoon.

2 tablespoons vegetable oil

2 shallots

Exercise:

1. Wash the fish head and cut it from the middle of the fish lips. Be careful not to cut it completely, so that it can be connected together. Cut it obliquely for a few times in the thicker part of the fish under the fish head to facilitate the taste;

2. Sprinkle cooking wine, pepper and salt on the fish head, evenly spread and marinate for about 20 minutes;

3. Pour high-alcohol liquor into chopped pepper and mix well for later use;

4. Sprinkle a little vegetable oil on the surface of the pickled fish head and wipe it evenly;

5. Slice the ginger, cut the onion and spread it at the bottom of the bowl;

6. Add the processed fish head again;

7. Then spread the chopped pepper in step 3 on the fish head;

8. Put a proper amount of water into the steamer, bring it to a boil, put the fish head in, cover the lid, and steam on high fire for about 10 minutes;

9. Take out the steamed fish head, pour out the excess soup in the bowl, sprinkle with chopped green onion, pour in the steamed fish soy sauce, and then heat a proper amount of vegetable oil (a small amount of white smoke appears on the surface) and pour it on it.

Cooking skills:

1. When steaming fish, boil the water in the steamer before putting the fish.

2. The steaming time should be adjusted according to the size of the fish head. Generally speaking, the steamed fish has bulging eyes, indicating that the fish is ripe;

3. The fourth step is to apply a layer of oil on the salted fish head so that the surface of the steamed fish head will not dry;

Pickled peppers are salty, so when pickling fish heads, put less salt.