raw material
Bighead carp 1500g, red pickled pepper 500g, minced garlic 15g, OK sauce 150g, lard 50g, coriander 100g, ginger wine 3 teaspoons, red oil 100g and refined salt 654300.
prepare
Wash the fish head, cut it in half, marinate it with ginger wine juice and salt for 5 minutes, put it in a plate, add chopped pickled pepper, minced garlic, OK sauce and lard, steam it, heat it for 15 minutes, take it out, pour in hot red oil and sprinkle with coriander.
trait
The color juice is bright red, hot and sour and fragrant, and the meat is tender.
Duojiaopang fish head
Ingredients: chubby fish head 1 piece, Hunan special chopped pepper, monosodium glutamate 3g, red oil 10g, ginger 10g, onion 8g, white radish slices 15g.
Exercise:
1. Wash the fish head, remove gills and scales, and split it in two from the middle of the fish lips.
2. Spread the salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and spread the chopped pepper on the fish head.
3. Put 2-3 slices of ginger and white radish at the bottom of the plate, put the fish head on it, and then put a proper amount of shredded ginger on the fish.
4. Steam in the pot 15 minutes. After cooking, sprinkle chopped green onion on the fish head, pour in cooked oil, and then steam in the pot for 2-3 minutes.
Silver carp head with chopped pepper
Ingredients: a silver carp head, more than 20 red peppers, two spoonfuls of cooking wine, one spoonful of chicken essence and coffee, one spoonful of lobster sauce, three chives, a small piece of ginger, half garlic and a proper amount of salt.
Exercise:
1. Wash the fish head, blow it in half, connect the fish head at the back, soak the red pepper and chop it, chop the onion, chop the ginger and chop the garlic in half.
2. Put the fish head in a bowl and then oil it. Sprinkle pepper, Jiang Mo, salt, lobster sauce and cooking wine on the fish head.
3. Add water to the pot and bring it to a boil, then steam the fish head and bowl in the pot (about 10 minute).
4. Wipe the minced garlic and chopped green onion on the fish head after cooking.
5. Put the oil in the wok and heat it to 100%, scoop it up and pour it on the fish head.
Tip: In order to keep the appearance of the dish, it is best not to blow off the fish head and leave a joint.