Put the fish head with chopped pepper into the pot and cover it with water. Generally, the fire will take 8 minutes, but in exceptional cases, it will take 8-10 minutes. Taking the home kitchen as an example, the specific analysis is as follows:

Speaking of this fish head, if it is a hotel-type steamer, 12 minutes is the best when starting to steam on the first level. If it is the second or third level, it will take 15 to 20 minutes. .

Speaking of this fish head with chopped pepper, this dish is basically available in large and small restaurants. Many people also like to eat this dish, and it tastes good.

In one case, the size of the fish head determines the steaming time. Household steamers generally have a diameter of 24CM, with different depths. It is generally suitable for fish heads weighing 1-1.5 kilograms. If they are too big, they will not fit in, and if they are small, they will not taste good. In terms of time, 8 minutes for a small one and 10 minutes for a large one.

In another case, the choice of fish head also determines the steaming time. The original chopped pepper fish head was made from bighead carp, just the head. However, in order to save money, the hotel resorted to shoddy practices and mostly used the heads of the cheapest silver carp, or the heads of small silver carp weighing less than three kilograms. "If you don't have enough heads, you have to make up for it with meat." Silver carp has a small head and even the upper half of its body, and even fools diners that "it tastes better if it has heads and meat." If it is a clean fish head, steam it for 8 minutes. If it is a fish with half of its body, steam it for at least 10 minutes.

This dish is very easy to make. Chop the fish head in half from the lower jaw, put it on the steaming plate, chop the peppers and put it on top, steam it until the eyes turn white and protrude, then close it. Take out the fire, sprinkle some chopped green onions, pour hot oil over it and it's ready to serve.

As for the steaming time, Chef Tanzong said that the bigger the cake, the longer it will take to steam. Of course, steaming is not random. Generally speaking, it is steamed for 15 minutes. For larger ones, steam a few more times. minute. "If the fish head is steamed for too long, it will lose its freshness and tenderness. We all steam it while watching the watch."

Actually, when eating fish head, you have to choose the big one, which has more tender meat. The bigger the fish head, the more delicious it is.

Ingredients: 1 silver carp head (about 2 kilograms, the fish head for minced pepper fish head should usually not be too small, about 1 and a half kilograms is the best), 40 grams of Hunan Xiangmeizi minced pepper ( Chopped pepper sauce is rich in salt, so pay attention to the total amount when using salt), 3 grams of MSG, 10 grams of red oil (you can add pickled pepper oil as needed), 10 grams of shredded ginger, 8 grams of green onions (shredded), White radish slices (optional)

Method: 1. Clean the silver carp head, rinse it repeatedly with water, remove the gills and scales, and cut the fish head in half to ensure a beautiful appearance 2 . Season the fish head with salt, monosodium glutamate, cooking wine, ginger and green onions, leave it for about 5-10 minutes, add the chopped pepper sauce, and be sure to spread evenly. Put the scallions and white radish slices on the bottom of the plate, put the fish head on top, then add the sliced ??ginger, and steam it in a pot of boiling water. 3. Steam for 15 minutes. After taking it out of the pot, add shredded green onions, pour hot oil and serve.