Fish head with chopped pepper is a famous dish of Hunan cuisine. It is sold in every Hunan restaurant, but the price of this dish is very expensive in Shanghai. The cheapest one is about 28, and the expensive one is 48 or more. But the recipe and raw materials of this dish are not expensive, and it is enjoyable to eat in the restaurant, but it does taste too expensive. After being advised by colleagues, I have used the following method many times, and it has always worked.

1. Raw materials

(1) Opium fish head. It is recommended to use this kind of fish head because it tastes good and the meat is tender. However, the teeth in this fish mouth are very powerful, so be careful not to hurt your hands. The supermarket price is 12.5 yuan per pound. Generally, a fish head weighs less than a pound.

(2) 1 bottle of Hongfantian brand fresh chili sauce (small bottle), 4.2 yuan.

(3) Some cooking wine and ginger.

2. Steps.

(1) Clean the fish head. The easiest thing is to just rinse it. If it's more complicated, you can use cooking wine and other ingredients to remove the fishy smell. (This step is not necessary, because opium fish heads don’t have much fishy smell to begin with)

(2) Place the fish on a flat-bottomed plate and put the chili sauce evenly on it. If it's more complicated, you can add ginger slices or something. What you add depends on your personal taste.

(3) Steam over high heat for about 20 minutes.

(4) Let’s eat! Fish head tofu, 1 fish head with gills removed (about 500 grams); a piece of tofu (cut into half-thick, one-inch square slices); half a tomato (sliced); a few slices of shiitake mushrooms, yellow flowers, black fungus, magnolia slices, and green bamboo shoots

50 grams of lard; 30 grams of ginger; 50 grams of green onions (two and a half inches long); 10 grams of garlic slices; 50 grams of wild pepper (available in grocery stores); 5 grams of peppercorns; White pepper and appropriate amount of salt

Cut the ginger in half, rub it on the bottom of the hot pot with the cut surface (to prevent the fish skin from sticking to the pot when frying the fish head), then smash the ginger with the side of a knife and set aside. ,

After the lard is heated in the pot, add peppercorns to the pot (remove the peppercorns and do not use them), fry the fish head over medium heat until slightly brown, add ginger, onion, garlic, and wild pepper and simmer When the aroma comes out,

Pour in boiling water, add salt, and simmer over high heat until the soup turns milky white (it only takes two or three minutes to simmer over high heat to turn the soup into milky white)

Add in the shiitake mushroom slices , yellow flowers, black fungus, and magnolia slices and simmer over medium heat for about 3 minutes. Add tofu and green bamboo shoot slices. After the soup boils, add tomato slices and pepper and stir slightly to stir the pot (no MSG is needed to avoid destroying the original freshness of the fish head) Method for making soaked pancakes

Ingredients: silver carp head (one), pork belly (2 to 3 taels), fried salt pancakes

Ingredients: chives, dried chili, Onion, ginger, garlic, light soy sauce, dark soy sauce, tomato paste, salt, MSG, old soup, and peanut oil in appropriate amounts

Production process: Step 1: Preparation: Wash the silver carp head and cut it with a knife (That is, cut the fish head into two connected pieces from the lower jaw). Cut the pork belly into long slices and put them in a plate for later use. Cut the fried salt pancakes into diamond shapes of about the same size and put them in another plate. Cut the green onions into 2 cm pieces and put them into a bowl for later use. Cut the green onions into minced pieces and cut the garlic into slices for later use.

Step 2: Pour peanut oil into the wok and heat the oil. When it is 60% hot, put the silver carp head into the pot and fry until the fish head turns golden brown and is cooked through. Use a spatula to remove the oil and put it on a plate for later use.

Step 3. : Add oil to the wok, add the sliced ??pork belly, then add the chopped green onion, ginger, garlic, pepper, etc., stir-fry until fragrant, then add light soy sauce, tomato sauce, etc. and stir-fry twice more. , pour an appropriate amount of old soup into the pot, put in the fried fish heads, then add salt, MSG and other seasonings, bring the pot to a boil over high heat, then reduce to low heat and simmer for about 20 minutes, remove from the pot and put on a plate .

Step 4: Place the cut salt pancakes on one side of the plate, and then sprinkle with chopped chives.

Dish decoration: No pork belly. Place it loosely on the plate and layer it on top of the fish head. You can use cucumber slices to decorate the edge of the plate, and carrots and coriander can be arranged to make the dish richer in color.

Taste of the dishes: The fish head is salty and slightly spicy, tender and rich in flavor, the pork belly is oily but not greasy, the salt pancake is crispy, and it is soft and delicious after dipping in the soup.

Opium fish head soup

Put the green onion and ginger slices into the oil pan and stir-fry until fragrant, add the fish head and fry until 7 cooked;

Prepare a casserole with water next to it (if it is a restaurant) , probably using broth), sea shrimp (my mother used arctic sweet shrimp), fish balls and shrimp balls (a brand I have highly recommended), bring to a boil over high heat;

Put the fried fish heads Place it in a casserole, add an appropriate amount of cooking wine, salt and MSG. After boiling, switch to medium/low heat and cover and simmer;

Pour the vermicelli into the pot and bring to a boil together; finally add a little Slice green onions, sprinkle with pepper and serve.

With fish and shrimp together, you can imagine how delicious it is! Be sure to add more pepper!