Fish head with chopped pepper is a favorite dish recently, because after eating a delicious meal in a restaurant, my impression of it immediately changed. I am a foodie who likes to study, so I started all kinds of tossing, and sure enough, I also made a super delicious fish head with chopped pepper!

Ingredients

Head of bighead fish 1 piece (600g) steamed fish with 2.5 porcelain spoons of soy sauce.

Appropriate amount of shredded ginger and chopped green onion

Appropriate amount of cooking wine with chopped pepper 1.5 porcelain spoon

Pepper 1 measuring spoon of chicken essence 1/2 measuring spoon (available or not)

Tea oil 2 porcelain spoon

Steps of chopping fish head with pepper

1. Small and medium-sized hot pot, pour 3 teaspoons of tea oil into the pot.

2. Add ginger to saute.

3. Take out the shredded ginger and put it on the steamed fish plate, sprinkle a small amount of chopped green onion, and put the tea oil aside for later use.

4. Remove the gills from the fish head, break it from the back, and brush the belly of the fish with a brush. Mine is handled by the fish seller, so it's better to let them handle it. If you are a good knife cutter, please feel free to wash the fish head and drain the blood as much as possible to cover the shredded ginger.

5. Evenly pour cooking wine on the fish head, and then evenly pour steamed fish and soy sauce.

Step 6 sprinkle with pepper and chicken essence

7. Put chopped pepper evenly.

8. Put a proper amount of water into the pot, put the fish head into the pot after the fire is boiled, and cook for 20 minutes. If the fish head is very big, please add some time.

After 9.20 minutes, heat the tea oil that has been fried with shredded ginger before.

10. Add a little chopped green onion, and pour hot oil on chopped pepper noodles evenly ~