One half-fat fish head, 30g chopped pepper, 3 beautiful peppers, onion 1 root, ginger 1 root, 2 cloves of garlic, 2 onions, a little salt, an appropriate amount of oil, soy sauce 10g, steamed fish soy sauce 10g, oyster sauce 5g, sugar 3g, lemon juice 10g.

Production steps

1, prepare raw materials.

2, the fish part of the fat fish head is cut a few times to facilitate the taste, on the other hand, it is also slightly pricked with the tip of the knife, which is easier to taste.

3. Evenly apply a proper amount of salt to the fish head, rub it repeatedly, then rinse it with clear water, squeeze in a proper amount of lemon juice, pour in a proper amount of carved wine, squeeze out the juice with onion and ginger, and marinate it on the fish body 10 minute.

4, beauty pepper, ginger, garlic cut together.

5, add the right amount of oil to the pot to heat, add the mixture of beauty pepper and ginger and garlic to stir fry.

Beauty pepper is spicy. If you are afraid of spicy pepper, you can change it into red persimmon pepper.

6. Then add chopped pepper, add about 10g soy sauce, 10g steamed fish soy sauce, 5g oyster sauce and 3g white sugar, and stir well.

7. Put some ginger slices on the bottom of the plate, and then put the green onions, so that there is a gap between the fish and the plate, which is convenient for cooking, and the surface is covered with the processed mixed chopped pepper.

8. Steam for 9- 12 minutes after the water is boiled.

The specific time depends on the temperature at home and the size of fish.

9. After taking out the pot, pour out the steamed water in multiple portions, remove the onion ginger at the bottom, then sprinkle chopped green onion on the surface, and evenly sprinkle an appropriate amount of hot oil with an oil temperature of 70%. If you like something slightly heavier, you can also pour some steamed fish soy sauce or rain dew.

skill

First, the fish should be washed and washed with salt to remove the muddy smell. Adding carved wine, lemon juice and onion ginger juice is for better deodorization;

Second, when steaming, put onion and ginger under it. One is to let the fish absorb the flavor of onion and ginger, the other is to ventilate and facilitate cooking, and remove the onion and ginger at the bottom after steaming;

Third, there is a lot of soup in it after steaming. If you pour out a lot of parts, this soup will still smell a little fishy. Pour out part of it and pour oil, which tastes better.