Add seasonings. Finally, put green chopped pepper and red chopped pepper into two bowls, then add some seasonings, such as chopped green onion, Jiang Mo, chicken powder and thirteen spices, and finally mix them evenly. Put the fish head in the center of the plate, and both sides can put all the chopped peppers on it. When the water boils, put the fish in a steamer, steam it with high fire for about 15 minutes, and then take out the fish head. On the surface, you can put some coriander segments for ornament, and after this step, you can take them directly to the table.
Representatives of Hunan cuisine can also put a proper amount of oil into the pot, heat it for three or four times, put chopped green onion in Jiang Mo, and then saute it. Pour steamed fish soy sauce and monosodium glutamate on the fish head, so the taste will be more delicious. Moreover, the biggest feature of the chopped pepper fish head is that it is red and green, and the meat is tender while the spicy taste is strong, which will give people a feeling of being fat but not greasy. The taste is not only soft and waxy, but also fresh and spicy. After all, the fish head with chopped pepper is a representative dish of Hunan cuisine. While it is famous for its delicious taste and spicy taste, it is really a favorite dish of many people.
Preserving umami in the process of cooking, the umami of fish head must be kept in the meat, and the taste of chopped pepper must just penetrate into the fish. In this way, the entrance will be delicate and crystal clear when eating, giving people a gentle and spicy feeling. Not only the fish head is delicious, but also the fish soup is suitable for everyone to taste. And you can also see that cooking this dish at home will make you feel more at ease, and the taste is the same as that in the hotel.