Composition:
A fat fish head, chopped peppers, bright red peppers, shallots bought in the supermarket, garlic and ginger, and oyster sauce.
Features:
Fish head with chopped pepper can be said to be synonymous with Hunan cuisine in recent years, but in order to make the flavor of Cantonese cuisine, the master made chopped pepper sauce with Hunan pepper, Chili oil, sugar and vinegar. It changes the shortcoming that Hunan chopped pepper sauce is too salty and tasteless, and it does not contain any pigment, but only adopts the natural color of pepper, so the delicious spicy sauce will not make the fish lose its original taste like the traditional chopped pepper sauce, which is more in line with the requirements of Guangzhou people for the original taste. In addition, in order to meet the needs of guests for rice and noodle sauce, steamed fish should be drenched with appropriate amount of light soup.
Operation:
Cut the fish head from the top, pour the oyster sauce into a small bowl, then smear it on the surface of the fish head, wash the red pepper and shallots, cut them into dices, cut the ginger into Jiang Mo, and dice the garlic. Now scoop out four spoonfuls of chopped pepper, add a little salt to enhance the flavor of chopped pepper, mix well, and add minced garlic and Jiang Mo into the chopped pepper. Then sprinkle chopped pepper on the fish head, cover and marinate for one hour.
Then 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.
Before entering the microwave oven, pour some cooking oil on the fish head, cover it, put it in the microwave oven, and regularly adjust the heat to medium heat for ten minutes.
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 and put it in the microwave oven for four minutes on medium heat.
Add a little salt to the bright red pepper and mix well. Sprinkle bright red pepper on the fish head, then pour in half a bowl of water, add chopped green onion, stir it a little, cover it, and microwave it for three minutes, and it will be finished in three minutes!
Materials:
1 fish head, 1 bottle of Hunan chopped pepper, 3 slices of ginger, 1 teaspoon of chopped green onion (5g), 1 teaspoon of salt (5g), 2 teaspoons of red oil (10ml) and appropriate amount of oil.
Exercise:
Wash the fish head, spread the salt evenly on the fish head, marinate for 5 minutes, and then spread the chopped pepper on the fish head. Put 2 slices of ginger on the bottom of the plate, put the fish head on it, and then put a proper amount of shredded ginger on the fish.
Steam in the pot 15 minutes. After taking out, sprinkle chopped green onion on the fish head, drizzle with oil and red oil, then steam in the pot for 2 to 3 minutes, and a famous dish with all colors and flavors will be ready.
Tips:
The fish head is split in two, but don't split in two. The real way is to break the silk.
Bottled chopped peppers are available in supermarkets in Hunan. Some people say that steaming fish is the highest courtesy to fish, so chopping pepper is the icing on the cake.
Shaguo fish head
2000g of silver carp head, 300g of vermicelli, 0/00g of water-soaked mushrooms/kloc-,50g of fresh winter bamboo shoots and 0/00g of pork leg meat/kloc-. Soy sauce 1 25g, refined salt10g, monosodium glutamate10g, sugar10g, onion ginger 25g, clear water1250g and raw vegetable oil150g.
Food practices
1. Scrape the head of silver carp, subtract the gills, obliquely cut two knives on both sides of the neck meat, wash with water, drain the water, put the head in a basin, add yellow wine, and evenly spread the soy sauce on both sides. Cut vermicelli into rectangular pieces with a length of 2.6 cm and a thickness of 3 cm, peel and wash ginger, and batch them with mushrooms into thick pieces the size of winter bamboo shoots for later use. Cut the roots of green garlic and onion, wash and cut into 3.3 cm pieces. Shred green garlic; Put the wok on the stove, pour in the oil and heat it over high fire. When the oil temperature reaches 80%, fry the fish on both sides of the wok. When it is golden yellow, scoop the fish head into a colander, stir-fry pork slices, mushrooms and bamboo shoots with oil until hot, stir-fry onion slices and ginger slices several times, then gently add the fish head, add yellow wine and cover.