condiments

1 bighead carp

Appropriate amount of auxiliary fat

Appropriate amount of red pepper

Garlic seed quantity

Ginger quantity

Douchi right amount

Steamed fish with soy sauce

Proper amount of chicken essence

Moderate beer

Slightly spicy and delicious

Steaming process

It takes half an hour.

Simple and difficult

Steps of chopping fish head with pepper

1

Appropriate amount of red pepper, red pepper with pedicle, first cut with an oblique knife, then cut the red pepper into strips, and finally diced; Appropriate amount of garlic seeds, first smashed with a knife, and then chopped into minced garlic; Appropriate amount of ginger, remove the scraps, slice first, then shred, and finally cut into powder; Proper amount of fat; The right amount of lobster sauce; Appropriate amount of ginger, cut into thick slices and put in a plate for later use; The amount of shallots is appropriate.

2

Put shallots and ginger slices into a juicer, add half a bottle of Huadiao wine, cover and fry them into onion ginger juice by inching, and pour them into a stainless steel basin for later use.

three

A bighead carp, put its head upright on the chopping block and cut it from the middle of its back. The bone in the middle of the back of bighead carp is the most brittle. Break off the fish head by hand and put it on the chopping block, remove the gills and black membrane (fishy if there are gills, bitter if there are black membranes), and then clean the bighead carp. Cut the fish part with a knife (the blade should not be too deep, so that the knife can touch the fish bone), then put the bighead carp into the onion ginger juice, spread the onion ginger juice evenly inside and outside, and marinate for fifteen minutes (to remove the fishy smell and muddy smell).

four

Chop a proper amount of pepper, pour it into a colander to filter out the water, and then squeeze it out with a spoon.

five

Heat a wok, pour in a proper amount of oil, add in a proper amount of fat, stir fry evenly, fry the fat dry (lard increases the flavor of fish head), take out the fat that has been fried, pour in chopped Jiang Mo and garlic, stir fry evenly, add chopped pepper that has squeezed out water, continue to stir fry (avoid sticking to the wok), stir fry the flavor of pepper, stir fry the moisture of chopped pepper, and when the moisture of chopped pepper dries, add chopped pepper particles. Add the right amount of chicken essence, sugar and lobster sauce, stir well, and then pour into a stainless steel basin for later use.

six

Put chopsticks in a dish (so that the bottom of the fish head is heated evenly), then shake the marinated fish head to remove onion and ginger juice, put it in a dish, pour a proper amount of beer (to remove fishy smell, make it tender and enhance freshness), pour a proper amount of steamed fish soy sauce, add a proper amount of chicken essence, then pour a small amount of salad oil, spread the fried chopped pepper evenly on the fish head, and finally add a proper amount of ginger slices and shallots. Boil the water in the steamer, put the fish head in the air, steam for 10 minutes (the specific time depends on the size of the fish head), and try to insert the fish head with chopsticks until the chopsticks can be directly inserted into the bottom of the plate.