Method 1 of steaming fish head with chopped pepper:
Ingredients: bighead fish head One ingredient: chopped pepper, shredded ginger, cooking wine and chopped green onion.
Practice: Wash the fish head, cut it open, cook the wine, and put a layer of chopped pepper on the fish head with shredded ginger (this is my own drip). Because the chopped pepper is salty, no salt is added. After the fish head is steamed for 10 minutes (the water is boiled and the fish head is put on the steam), if there is too much soda, you can pour off a part, sprinkle with chopped green onion, heat the oil in a wok and pour it on the fish head. Method 2 of steaming fish head with chopped pepper:
A fat grass carp has three sections: fish head, fish body and fish tail. First steam the fish head with chopped pepper, dry the radish a little, and boil it with water. Chopped pepper ingredients: pickled pepper, bright red pepper, ginger, dried radish. Chop up the above ingredients, add a little yellow wine and salt for a while. Wipe the minced chopped pepper evenly on the side of the fish head, so that it tastes good. Cover the remaining chopped pepper on the fish head, boil it in a steamer, put it in the fish head, steam it for 6-8 minutes, and pour a little hot oil after taking it out. Method 3 of steaming fish head with chopped pepper:
Raw materials: one male fish head weighs about 0.7KG
Seasoning: garlic, chopped pepper, ginger, onion, thirteen spices, cooking wine monosodium glutamate, cooking oil.
1, clean the fish head, sprinkle a little salt on the inside and outside of the fish head, marinate for about 10 minutes, put the head on the plate, and put a little water in the plate; Objective: to make the fish head salty;
2. Cut the chopped green onion into sections, about 3CM; Shred ginger; Garlic is smashed;
3. Put chopped green onion under the fish head; Objective: To make the onion fragrance permeate into the fish during steaming.
4. Spread some shredded ginger on the fish head.
5, drop a few drops of cooking oil, 2 teaspoons of cooking wine, and a small amount of thirteen spices on the fish head;
6. Put it into the steaming layer of the rice cooker and steam for 10- 15 minutes;
7. Add a proper amount of chopped pepper (depending on personal taste) and a little chicken essence (monosodium glutamate);
8. Steam the fish head for 3-5 minutes.
Note: you can't put chopped pepper and chicken essence in advance, otherwise the fish head will not be fresh and tender; Because the average family will not be equipped with cooking utensils such as steamer, and this method uses rice cookers, it should be said that the practice is closer to our real life, simple and easy to operate. Method 4 of steaming fish head with chopped pepper:
First of all, choose a good head of silver carp. I heard that a fish head called bighead carp is better. 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 20-30 minutes. Then pour a little yellow wine, sprinkle with ginger powder (if not, use fresh ginger powder), 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 30 minutes. It is not advisable to steam for a long time, and the fish will get old.
Method 5 of steaming fish head with chopped pepper:
Raw materials: fat fish head 1 piece (2 kg), Hunan special chopped pepper, 3 g monosodium glutamate, red oil 10 g, ginger 10 g, 8 g onion, and white radish slices 15 g.
Practice:
1. Wash the fish head, remove gills and scales, and split it in half from the middle of the fish lip.
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 in the pan for 15 minutes. After taking out of the pan, sprinkle chopped green onion on the fish head, pour the cooked oil, and then steam in the pan for 2-3 minutes to serve. Practice 6: Steaming Fish Head with Chopped Pepper:
The sliced fish head is weighed in the supermarket. Wash the fish head when you go home, and then put a little salt and chicken essence on the fish head inside and outside, not too much salt and chicken essence, just the right amount. Put the fish head on a plate, pour a little cooking wine on it, put ginger slices on it, chop up two small red peppers and sprinkle them on the fish head, and spread a layer of "red sky" (I used 1/3 bottles of red sky), and then start to steam it (15 minutes or so). After steaming, pour the hot salad oil.
The practice of chopping peppers:
Take some thick red pepper, wash it (be careful not to remove the pedicle when washing), air-dry it for two days, chop it into pieces with a knife, then put salt, put salt hard, and mix the salt with the chopped pepper evenly. (There is also a trick here, if the amount made at one time is not too much, and the personal taste is not too heavy, it is recommended not to put it too salty), and then seal it in the jar for more than half a month before opening. Practice 7: Steaming Fish Head with Chopped Pepper:
Ingredients: bear fish head (also called fat fish head)
Seasoning: chopped pepper, ginger, shallot, monosodium glutamate, cooking oil.
Practice:
1, shredded ginger, slicing makes sense if you want to be lazy.
2. Wash the shallots and cut them into small halves.
3. Treat and wash the bear fish head into a large dish (pay attention to find a deeper dish).
4. Spread some shredded ginger or sliced ginger on the fish head.
5. Spread four or five spoonfuls of chopped pepper on the fish head. The amount of chopped pepper is determined according to the weight of personal taste. Put less in the mouth and more in the mouth. I don't like putting too much anyway. If it is too dry, you can add a small glass of cold water to the dish.
6, sprinkle a few grains of clear flavor, and then drop a few drops of cooking oil.
7. Put in a steamer, ignite and steam for ten minutes.
8. Take the pot and sprinkle some green shallots.
9. Serve!
Practice 8: Steaming Fish Head with Chopped Pepper:
Ingredients: a silver carp head, more than 20 red peppers, two tablespoons of cooking wine, one tablespoon of chicken essence and coffee, one tablespoon of lobster sauce, three chives, a small piece of ginger, half a garlic and a proper amount of salt.
Practice:
1, wash the fish head and blow it in half, connect the back of the fish head, soak the red pepper and chop it, chop the onion, mince the ginger and chop the garlic.
2. Then put the fish head in a bowl and grease it.
3. Sprinkle chopped pepper, Jiang Mo, salt, lobster sauce and cooking wine on the fish head. [Gourmet China]
4. After adding water to the pot and boiling, put the fish head and bowl into the pot and steam it (about 10 minute).
5. Spread minced garlic and chopped green onion on the fish head and steam for another minute (the authentic practice is to put chopped green onion after the pot is taken out, and I put it first in order to steam the fragrance of green onion into the fish head).
6. After taking out the bowl from the pan, put oil on the wok and burn it to 100% heat, scoop it up and pour it on the fish head. Steamed fish head with chopped pepper:
Ingredients: Fat fish head 1 piece1000g, Hunan special chopped pepper, monosodium glutamate, red oil, ginger, onion and white radish slices.
Practice:
1, wash the fish head, remove gills and scales, and split it in half from the middle of the fish lip.
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 to 3 slices of ginger and white radish on the bottom of the plate, put the fish head on it, and put a proper amount of shredded ginger on the fish.
3. Steam the fish head in the pan for 15 minutes, take out the pan, sprinkle chopped green onion on the fish head, pour the cooked oil, then steam it in the pan for 2 to 3 minutes, and serve.