Freshwater fish is eaten steamed. Besides steamed perch, my favorite is fish head with chopped pepper. Fish head with chopped pepper is a representative of Hunan cuisine. It combines the deliciousness of fish with the salty and spicy taste of chopped pepper, and is steamed at high temperature for a short time. It is very delicious. This fish head with chopped pepper not only retains the freshness of the fish, but also enriches the taste. It is a very appetizing dish.

Chili pepper fish heads are all made from bullhead fish. In order to make the fish delicious and not fishy, ??in addition to purchasing fresh fish heads, it is also important to process the fish heads. We need to remove all the black film under the fish's gills, fish teeth and fish head, and rinse away the blood and water to reduce the fishy smell.

Some people say that fish heads cannot be marinated before steaming, as it will destroy the freshness of the fish. Some people say that marinating the fish first will add flavor to the fish and remove the fishy smell. Some people say that the fish should be steamed before adding chopped peppers and oil. Others say that steaming the chopped peppers with the fish will give it a richer flavor. It seems that everyone's words make sense, let's see what I do.

Ingredients: fish, chopped pepper, ginger, chives, peppercorns

Condiments: salad oil, salt, cooking wine, steamed fish soy sauce

Steps 1: Split the fresh fish head from the back, no need to cut off in the middle. After cleaning thoroughly, drain the water and put it into a large basin.

Step 2: Peel and slice the ginger and put it into the fish head. Add a little salt and cooking wine, spread it evenly and marinate for half an hour.

Step 3: Prepare a clean large plate, place the green onion and shredded ginger on the bottom of the plate, and place the pickled fish head on top of the green onion and ginger.

Step 4: Boil water in a pot. After the water boils, put in the fish head and steam it over high heat for about seven or eight minutes. Pour out the juice in the plate and spread the prepared chopped pepper evenly on the fish head. Then put it into the pot and steam for three minutes.

Step 5: Take out the plate, pick out the green onion and ginger on the surface, pour an appropriate amount of steamed fish soy sauce along the edge of the plate, and sprinkle with chopped green onion. Add oil to a hot pan. When the oil is hot, add an appropriate amount of peppercorns to burst out the aroma. Remove the peppercorns and pour the hot oil over the chopped peppers and chopped green onions. Tips:

Be sure to boil water when steaming fish. Boiling water can reduce the steaming time and ensure the freshness of the fish. Bighead fish is a freshwater fish with a strong earthy smell. Marinating it first can remove part of the earthy smell. The juice on the plate is also fishy and needs to be poured away. If there is a section of fish body behind the fish head, it is best to chop it with a knife. Firstly, it will taste better, and secondly, it will be heated evenly and reduce the steaming time. The specific time depends on the size of the fish head. Normally it takes about ten minutes.