Ingredients: a silver carp head, more than 20 red peppers, two spoonfuls of cooking wine, one spoonful of chicken essence, one spoonful of lobster sauce, three shallots, a small piece of ginger, half a garlic and a proper amount of salt.
Steps: Wash the fish head and cut it in half, mince the red pepper, cut the onion, shred the ginger and mince the garlic. Marinate the fish head with salt, pepper and cooking oil for about half an hour; Cut a few slices of ginger and garlic, spread them on the bottom of the plate, put a fish head, put a few spoonfuls of chopped pepper sauce on the fish head to make a double flavor, and add some minced garlic and Jiang Mo; Boil the water, steam the fish head for 5-6 minutes, take it out, add soy sauce, sprinkle with chopped green onion, pour in hot oil and steam for 1-2 minutes. Finally, pour a spoonful of hot oil on the steamed fish head and serve.
The fish head can be silver carp or bighead carp. The fish head is big and fat, and the meat is white and tender. The fat content of silver carp is higher than that of bighead carp, and the protein content of bighead carp is generally higher than that of silver carp. Bighead carp is sweet and has the effect of warming the stomach. Fish head can treat headache and dizziness. The fattest part of silver carp is in the abdomen. Silver carp has the effects of invigorating spleen and promoting diuresis. There are many ways to eat silver carp, such as stewing, steaming, frying and making fish balls, but stewing is the best, such as fish head hotpot. The pickled silver carp has better taste, less fishy smell and longer storage time. Marinate the fresh fish head a little, it tastes more delicious. Taking tofu as the ingredient, it tastes more delicious.