Health Guide: Fish head with chopped pepper is a classic, and it is a must-have dish for many people when they go to the museum. In fact, the fish head with chopped pepper is very simple. You might as well try to make it yourself at home, and you can eat delicious fish head with chopped pepper without going to a restaurant. Here are four kinds of fish heads with chopped peppers. Let's try the spicy temptation of Hunan cuisine!

* * * Spicy red chopped pepper, covered with * * * tender fish head meat, braved the hot and fragrant aroma. The spicy temptation of Hunan cuisine is perfectly reflected in the "fish head with chopped pepper". By steaming, the fresh flavor of the fish head is kept as much as possible in the meat, and the taste of chopped pepper penetrates into the fish. The entrance is delicate and crystal clear, with a gentle and spicy taste.

One of the fish heads with chopped peppers

Ingredients: a fish head, onion, ginger, garlic, chopped pepper, salt, pepper and chicken essence.

Practice:

1 Rub the fish head with salt, rinse off the salt water, sprinkle with 1 teaspoon of pepper, 1/2 teaspoon of cooking oil, 1/2 teaspoon of salt and 1/2 teaspoon of chicken essence, rub evenly and marinate for 10 minutes.

Steamed Fish Head with Diced Hot Red Peppers

2, onion, ginger and garlic at the bottom. Spread chopped pepper and steam for eight minutes and steam over low heat for two minutes. Sprinkle with onion, ginger and minced garlic. When the oil is hot, leave the fire when it emits smoke, count to three and pour it on the fish. The remaining soup is especially delicious for mixing noodles.

Method 2 of chopping fish head with pepper

Ingredients: a fish head, 25g of bamboo shoots, auricularia auricula 1 5g, green garlic leaves10g, 5g of red pepper, 20g of pork belly, 5g of onion, 5g of ginger, 2g of salt, 3.5g of monosodium glutamate, 0g of sugar1g, 35g of hot sauce and 5g of red oil.

Practice:

1, after cleaning the fish head, cut it from the fish body, cut it into two parts connected with the skin in half, and dry the water on the inner and outer surfaces of the fish head with kitchen paper towels. Add onion, sliced ginger and cooking wine into the fish head, and marinate with a layer of salt inside and outside. Add high-alcohol liquor into chopped pepper and mix well for later use.

3. Spread the marinated fish head with the skin facing upwards, evenly spread a layer of chopped pepper, put it into a steaming box that has been steaming, and take it out after about 8 minutes. After the steamed fish head is taken out, remove excess water from the plate and sprinkle with chopped green onion. Pour vegetable oil and sesame oil into the pot, heat it and pour it on the fish head while it is hot.

Steamed Fish Head with Diced Hot Red Peppers

Method 3 of chopping fish head with pepper

Ingredients: grass carp fish head 1 piece, scallion, shallot, ginger, garlic, chopped pepper, salt, white pepper, cooking wine and edible oil.

Practice:

1, rub the fish head with salt, and rinse off the salt water; Cut the fish head in half, sprinkle with white pepper, a little salt, a proper amount of cooking wine and cooking oil, knead evenly and marinate.

2. Shred green onions and sliced ginger and garlic; Cut the shallots into small pieces, and prepare some ginger and garlic to cut into pieces; Chop the peppers and get ready. Prepare a plate for steaming fish, with shredded onion, ginger and garlic at the bottom; Put the fish head into a plate and spread the chopped pepper evenly.

3. Steam for about 8 minutes on fire, and then steam for 2 minutes after turning off the fire; The fish head is steamed; Sprinkle shallots, Jiang Mo and minced garlic on the fish head; When the oil is hot, it leaves the fire when it emits smoke; Then pour the oil on the fish head.

Method 4 of chopping fish head with pepper

Ingredients: fish head 1 piece, chopped pepper of Prince Edward 35ml, garlic 2 petals, ginger 1 piece, onion 1 tree. 5ml of rice wine, 3ml of salt, 2ml of white sugar, gold standard soy sauce 10ml, oil 10ml.

Practice:

1, remove the gills from the fish head, clean it, cut it in half and connect the bottoms; Wipe the bottom of the fish head with 5ml of white wine; Sprinkle 3ml of salt on the fish head evenly; Put the fish heads together and marinate them.

Steamed Fish Head with Diced Hot Red Peppers

2, ginger, garlic minced, onion cut into chopped green onion for use; The pickled fish head is opened on both sides and placed on a plate with ginger slices on it. After the water in the pot is boiled, put it into the pot and steam for 3 minutes; Take out, clip off the ginger slices, and pour out the soup on the plate.

3. When steaming the fish, add another oil pan, saute minced garlic and Jiang Mo, and add the prince's chopped pepper to stir-fry the fragrance; Spread stir-fried ginger, minced garlic and chopped pepper on the fish head; Turn on the fire again and steam for 7-8 minutes, then turn off the fire and steam for 3 minutes.

4. Boil 10ml oil, 15ml gold label soy sauce and 2g sugar in a small pot, and immediately pour it on the fish head; Sprinkle with chopped green onion and serve while it is hot.

Origin of Fish Head with Chopped Pepper

Fish Head with Chopped Pepper, also known as "lucky strike" and "Getting Started", is related to Huang Zongxian, a famous scholar in Qing Dynasty. It is said that during the Yongzheng period of the Qing Dynasty, Huang Zongxian fled to a small village in Hunan to stay with farmers in order to avoid the literary inquisition. This family is very poor and can't afford to buy vegetables. Fortunately, before dinner at night, the farmer's son fished a river fish home. So, the hostess put salt in the fish to make soup, and then chopped the pepper and steamed it with the fish head. Huang Zongxian thought it was very delicious and had a soft spot for fish heads since then. After the evacuation, he asked the chef at home to improve it, and it became today's famous Hunan dish, fish head with chopped pepper.

Steamed Fish Head with Diced Hot Red Peppers

There is another saying about the fish head with chopped pepper, which is related to Shiyan. During the Tang Dynasty, Li Xian, the son of Wu Zetian, was exiled in Fangzhou (today's Fangxian). One day, Li Xian passed a small village and stayed at a farmer's house. The farmer's son caught a big fish from the river. Because the fish head is bigger than the ordinary fish head, the hostess took it down and steamed it with her own chopped pepper, sliced ginger and big onion. Steamed for about half an hour and served at the same table with Li Xian and his party. Li Xian, who tasted such a delicious taste, was full of praise and asked about the practice of this fish head. After returning to his residence, Li Xian asked the chef to learn to cook this dish and improve it at the same time, so he had today's chopped pepper fish head.