Method 1

Chop the fish head with pepper. 1. Wash the fish head for later use.

2. Put a pot on fire, add a little oil, stir-fry pork belly, onion and ginger to make it fragrant, fry the fish head until both sides are golden yellow, cook in yellow wine, add water, add seasonings such as composite sauce when the pot is boiling, add black fungus and bamboo shoots until cooked, and then add.

3. stir-fry the garlic leaves and red peppers in a separate pot and put them in the middle of the fish head.

method 2

raw materials: 1 head of chubby fish (2 kg), appropriate amount of chopped pepper specially made in Hunan, 3 g of monosodium glutamate, 1 g of red oil, 1 g of ginger, 8 g of onion and 15 g of radish slices

1. Wash the fish head, remove gills and scales, and split it in two from the middle of the fish lips.

2. evenly spread salt and monosodium glutamate on the fish head, marinate for 5 minutes, and then spread chopped pepper on the fish head. Put 2-3 slices of ginger and white radish on the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish.

3. steam for 15 minutes. after taking out, sprinkle chopped green onion on the fish head, pour the cooked oil, then steam for 2-3 minutes, and serve.

Method 3

Lee Kum Kee should first select the head of silver carp. You can pick the fish's eye when you buy it, and the reaction is relatively fresh. Go back and split the fish head in half, sprinkle with salt and marinate for about 2-3 minutes. After that, pour a little yellow wine, sprinkle with ginger powder (use fresh ginger powder if you don't have it), pepper (must), a little sugar and chicken essence. Then pour Lee Kum Kee's steamed fish soy sauce (soy sauce). Step 3, prepare an oil pan, put chopped green onion and fresh chopped pepper in the pan, and fry the oil until red. It must be full of fragrance at this time. Finally, pour the chopped pepper evenly on the fish head and cook it in a steamer for 3 minutes. It is not advisable to steam for a long time, and the fish will get old.

Method 4

Chopped pepper fish head made of yapian fish head: yapian fish is a marine fish, with tender meat and no fishy smell of river fish. Wash the sliced fish head, then put salt and chicken essence on the fish head inside and outside, put it on a plate, pour a little cooking wine on it, put ginger slices on it, chop up the red pepper and sprinkle it on the fish head, spread a layer of "red sky" on it, steam it in a steamer for about 15 minutes, and pour the hot salad oil on it to serve.

Method 5

(common household practice)

1. Cut the fish head from the top, pour oyster sauce into a small bowl, and then smear it on the surface of the fish head. Wash the red pepper and shallots, cut them into diced pieces, cut the ginger into Jiang Mo, and diced the garlic. Now scoop out four spoonfuls of chopped pepper, add a little salt to increase the flavor of chopped pepper, mix it well, and mix the minced garlic and Jiang Mo.

illustration of fish head with chopped peppers (4 pieces). Then sprinkle chopped peppers on the fish head, cover and marinate for one hour.

2. Pour in two spoonfuls of cooking wine, one spoonful of vinegar and a little chicken essence to make juice and pour it on the marinated fish head.

3. Before entering the microwave oven, pour a little cooking oil on the fish head, cover it, put it in the microwave oven, and adjust the heat to medium heat for ten minutes regularly.

4. After ten minutes, take out the fish head, turn it over, scoop the chopped pepper to the other side of the fish head, then cover it, put it in the microwave oven, and microwave for four minutes on medium heat.

5. put a little salt in the red pepper and mix well. Sprinkle bright red pepper on the fish head, then pour half a bowl of water, add chopped green onion, stir it a little, cover it, and microwave it for three minutes.

Method 6

Ingredients: fish head

Accessories: colored pepper, cooked corn, eggs, pork belly

Seasoning: salt, monosodium glutamate, sugar, starch, milk

Cooking method:

1. Cut the colored pepper into small pieces, add salt, sugar, monosodium glutamate, onion and garlic slices and mix well.

2. Put diced meat on the fish head, add half of colored pepper, steam for 15-2 minutes after cooking, take three egg whites, add twice as much milk, mix well, add a little soup from steamed fish, then pour the milk around the fish head evenly, put it into the corn section, and steam for 3-5 minutes;

3. Pour the fish soup into the pot, add salt and monosodium glutamate, add the remaining colored peppers, thicken the water starch out of the pot and pour it on the fish head.

characteristics: fresh, fragrant, smooth and nutritious.

Method 7

Food ingredients:

Ingredients: big fish head (1), old ginger (1 small piece), garlic (half), pickled red pepper (several pieces), vermicelli (appropriate amount) and shallots (several pieces)

Seasoning: chopped pepper (1 bottle), cooking wine (1 bottle)

2 put the fish head in a bowl, spread oil and salt all over the fish head and marinate for 1 minutes.

3 Soak the vermicelli in cold water and spread it on the bottom of the dish.

4 Put the fish head on the vermicelli, sprinkle with chopped pepper, Jiang Mo, salt and lobster sauce, and season with some soy sauce.

5 add water to the pot and bring to a boil, then put the fish head and bowl into the pot and steam for about 1 minutes.

6 heat wok, saute minced garlic and chopped onion, and pour in some fish sauce and soy sauce to taste.

7 after the garlic oil is heated thoroughly, pour it on the fish head and serve.

Delicious tip:

1. Chopped peppers can be pickled at home, but it should be noted that when making chopped pepper sauce, salt is not seasoning, but preventing chopped peppers from going bad. Generally speaking, the ratio of pepper to salt is 1:1. If the salt is put less, the taste of chopped pepper will be a little sour and the storage time will be shorter.

2. Be sure to wear gloves when cutting peppers, or your hands will be easily hurt by hot pepper.

3. It is best to choose fresh and plump chubby fish heads, and the fish eyes are clear and convex.

method 8

main ingredients: the first half of red silver carp (very large, the first half is more than 5g) and appropriate amount of chopped pepper (according to your own taste). Accessories: 1/4 teaspoon of salt, 1 tablespoon of cooking wine, shredded ginger, chopped green onion, minced garlic and sesame seeds, and salad oil

1. Shredded ginger is also placed on the noodles

2. Spread chopped pepper all over the fish head

3. Put boiling water into the pot and steam for 1-15 minutes (control the time according to the size of the fish head)

4. Take out the steamed fish head, pour off the excess steamed water, and sprinkle garlic on the surface. Chopped green onion

5. Heat oil and pour it on the fish head.

Tips:

1. The key to cooking this dish is to deodorize the fish, so marinate the fish with a small amount of salt and cooking wine for 15 minutes first. When steaming, spread shredded ginger.

2. Hunan cuisine is heavy oil and heavy salt, so at the end, pour the water steamed fish. That's called a beauty

Method 9

Cuisine: Hunan cuisine

Features:

Ingredients: 1 head of chubby fish (2 kg), appropriate amount of chopped pepper specially made in Hunan, 3 g of monosodium glutamate, 1 g of red oil, 1 g of ginger, 8 g of onion and 15 g of radish slices

Production: 1. Wash the fish head. 2. Spread the salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes and then spread the chopped pepper on the fish head. Put 2-3 slices of ginger and white radish on the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish.

3. steam for 15 minutes. after taking out, sprinkle chopped green onion on the fish head, pour cooked oil, then steam for 2-3 minutes, and serve.

Method 1

Ingredients: 1 fish head with fat head (about 5g), 2 red peppers, 1 chive, 1 small piece of ginger, 4 cloves of garlic, seasoning: 1g of cooking oil, 1/2 tbsp of cooking wine, 1 tbsp of pepper, appropriate amount of fermented soybean, 1 tbsp of Sichuan chopped pepper sauce and 1 tbsp of refined salt,

2. Grease the fish head, put it in a disc, sprinkle with minced pepper, chopped pepper sauce, Jiang Mo, salt, pepper, lobster sauce and cooking wine.

3. Steam the fish head in a steamer for 7 to 9 minutes until it is cooked, take out the plate and sprinkle with chopped garlic.

4. Put the wok on the fire, heat it, pour in the oil, and pour in the oil.

characteristics: fat but not greasy, salty and slightly spicy.