Ingredients

Fish head 1500g or so

Chopped Pepper 200g

Ginger 30g

Salt 5-8g

Garlic 3 cloves finely chopped

Oil in moderation

Sugar 2g

High-altitude White Wine 20ml

Small Onion 30g

White Vinegar 10ml

Tofu (your choice) 30g Grams

White vinegar 10 ml

Tofu (your choice) 300 grams or so

How to Make Chopped Pepper Fish Head

One large fish head. Note that the fish body is black.

To make a good fish head, pretreatment is critical, counting on steaming to deodorize it is already too late? So you must focus your efforts on the first step of cooking: washing and marinating the fish.

Wash and scrape the fish scales and skin, remove the fish line

Including the inner and outer lining of the fish belly.? First priority!

Even if the fishmonger has handled and then cleaned it will take at least 5-10 minutes, don't be sloppy oh! If the fish head is big, the ingredients should be increased The above two key points are done, you have already succeeded in a large part. If the fish head is 3 kilograms, 200 grams of chopped peppers with 3 slices of ginger minced, 3 cloves of garlic minced, 5 grams of sugar, in a bowl. Cooking in your own home, no cutting corners! Minced pepper is not allowed to reduce the amount!

Now you can get ready to start cooking.

In the taji pot with a little oil, the marinated fish head ginger and scallion white on the bottom of the pot, the cubed tofu on top of the ginger and scallion, (you can also put mushrooms! (especially good for tofu, followed by mushrooms, then cabbage) If putting tofu as a side dish, arrange the fish head on top of the tofu.

Fill a bowl with 200 grams of chopped peppers plus 3 slices of ginger chopped, 3 cloves of garlic minced, 2 grams of sugar, mix the seasonings inside, lay on top of the fish head, first along the side of the pot, add about 50 ml of water (/ or cooking wine), medium-low heat to heat up the taji pot until the water in the pot begins to boil, (this step is a new step added for some people are not very good at using the pot, the taji pot suddenly heated up the service life of the taji pot affects the service life of the taji pot,)

Then sprinkle chopped scallion leaves all over the fish head. (Ordinary steamer can put the minced scallions in two times, first put half the amount, and then put half after steaming) Cover, continue to heat on medium heat for 20 minutes, 4 ? pounds of fish head stewed for about 25-30 minutes.

Turn off the heat and simmer for 10 minutes. Ready to serve with the lid on.

The taji-pot method calls for less oil and less heat, so this recipe does not have the step of pouring hot oil at the end. For special preference, you can pour 30 ml of hot salad oil over the chopped peppers.

Supplement: taji pot used up, wash and dry and then put away. If used regularly pay attention to maintenance.

It took almost an hour to scale, de-scalp, and marinate the peppers myself. It is indeed very laborious, after washing, look: fish skin is still there, right? The fish is white after scaling!

If you ask the fishmonger to scale the fish for you, remember to tell him in advance that "only the scales and gills should be removed and not rinse the fish with water", and then go home and rinse it yourself.

The water he flushes may be very dirty, into the fish will not only dirty and fishy.

Remember: "Do not use dirty water to rinse the gutted fish!!!"

Fish head pair cut in half,

It is recommended to cut in the lower part of the fish mouth,

3 pounds of fish head, if the head of the fish, with white vinegar 10 ml, 20 ml of high white wine, 30 grams of ginger chopped, salt 5-8 grams of evenly coated in the fish, massage the fish with your hands, so that the seasoning can be better access to the fish meat.

Leave it for about 2-4 hours, and massage the fish a few times at the right time, so that the salt can enter the fish, otherwise it will not be flavored!

If the fish head is large, the ingredients should be increased The above two key points are done, you have already succeeded in a large part. If it is 3 pounds of fish head, 200 grams of chopped pepper with 3 slices of ginger chopped, 3 cloves of garlic minced, 5 grams of sugar, in a bowl standby. Cooking in your own home, no cutting corners! Minced pepper is not allowed to reduce the amount!

Now you can get ready to start cooking.

In the taji pot with a small amount of oil, the pickled fish head ginger and scallion white on the bottom of the pot, the cubed tofu on top of the ginger and scallion, (you can also put mushrooms! Especially good for tofu, followed by mushrooms, then bok choy) If putting tofu as a side dish, arrange the fish head on top of the tofu.

Fill a bowl with 200 grams of chopped peppers plus 3 slices of ginger chopped, 3 cloves of garlic minced, 2 grams of sugar, mix the seasonings inside, lay on top of the fish head, first along the side of the pot, add about 50 ml of water (/ or cooking wine), medium-low heat to heat up the taji pot until the water in the pot begins to boil, (this step is a new step added for some people are not very good at using the pot, the taji pot suddenly heated up the service life of the taji pot affects the service life of the taji pot,)

Then sprinkle chopped scallion leaves all over the fish head. (Ordinary steamer can put the minced scallions in two times, first put half the amount, and then put half after steaming) Cover, continue to heat on medium heat for 20 minutes, 4 ? pounds of fish head stewed for about 25-30 minutes.

Turn off the heat and simmer for 10 minutes. Ready to serve with the lid on.

The taji-pot method calls for less oil and less heat, so this recipe does not have the step of pouring hot oil at the end. For special preference, you can pour 30 ml of hot salad oil over the chopped peppers.

Addendum: When you're done with the tajine pan, rinse and dry it before putting it away.

If used regularly pay attention to maintenance.