Materials

Ingredients: 1 head of chubby fish, 5g chopped pepper

Accessories: 2 slices of ginger, 2 shallots, 4 shallots, cooking wine, a little white pepper, a little soy sauce, a little oyster sauce and a little fish sauce.

Practice

1. After scaling and washing, separate the head from the fish.

2. Cut the fish head in the middle, spread it with sauce made of cooking wine, light soy sauce, white pepper, chopped pepper sauce, fish sauce and oyster sauce, and then add ginger slices and onion knots for pickling.

3. Fold the fish head covered with sauce, put it into a container, seal it with plastic wrap, and put it in the refrigerator for more than 2 hours.

4. Put water in the steamer and bring it to a boil. Pour a tablespoon of oil on the marinated fish head evenly and steam for 15 to 2 minutes.

5. The steamed fish head will have a lot of water. This water smells fishy, so pour it out! So your fish head will be more than half successful!

6. Prepare another big plate, carefully spread the steamed fish heads on the big plate, and don't want any onion knots or ginger slices! Then spread the freshly chopped pepper evenly on the fish head. If you can eat spicy food, you can add some wild pepper powder.

7. Heat the wok on the fire, pour 4 to 5 tablespoons of oil, stir-fry with a few Chinese prickly ash, and heat to 8% heat. Pour the hot oil on the chopped pepper and sprinkle with chopped green onion.

This dish is a home-cooked dish that can enter both the hall and the homes of ordinary people. It is one of the representative dishes in Hunan cuisine, cheap and good, and is deeply loved by people from all walks of life. This dish is nutritious and appetizing.

seasoning: 2g of salt, 3.5g of monosodium glutamate, 1g of sugar, 6g of salad oil, 1g of red oil, 1g of ginger, 8g of onion

1. Wash the fish head and cut it in half, with the heads connected at the back, chop the pickled red pepper, chop the onion, chop the ginger and chop the garlic in half.

2. Then put the fish head in a bowl and grease it.

3. Sprinkle chopped pepper, Jiang Mo, salt, lobster sauce and cooking wine on the fish head.

4. add water to the pot and bring it to a boil, then put the fish head and bowl into the pot and steam it (about 1 minutes).

5. Spread minced garlic and chopped onion on the fish head and steam for another minute.

6. after taking out the bowl from the pan, put oil on the wok and burn it to 1% heat, scoop it up and pour it on the fish head.

tips

sometimes you can make this dish directly with chopped peppers bought from the supermarket. Because the finished chopped peppers contain more salt, this factor should be considered when adding salt, so that the salt is too heavy.