Authentic method of chopping fish head with pepper-Features: fresh, tender and tasty, spicy and delicious, thorough analysis of the method, and easy to read. Ingredients: bighead carp 1 piece (also called chubby fish, weighing about 2 kg)
Ingredients: ginger 1 piece, chopped pepper, 2 red peppers, garlic 1 piece, shallot 1 small handful.
Seasoning: water, cooking wine, cooking oil, sugar, pepper, beer, steamed fish and soy sauce, and salt.
Start cooking—
The first step is to cut the fish head from the front third of the fish body with a knife, then put it on the chopping block, cut it down from the fish mouth along the back of the fish head with a knife, slowly press and cut the fish head (the bones on the back of the fish head are brittle and easy to open), and break it flat by hand (note here that the mouth part of the fish head is included and the black part of the fish back is outside), which is simply understood as "the fish fin is included", and by hand.
Step 2: "Marinate fish head": peel half of ginger, slice it with a knife and shred it with a knife, put the drained and cut fish head into a dish, add cooking wine 1 spoon, salt 1 spoon, a little pepper and shredded ginger, rub the fish head with your hands, knead it evenly, and let it stand and marinate for 10 minute.
Step 3 "Handling Ingredients": We can handle other ingredients while pickling the fish head. First, clean the red pepper and cut it into minced red pepper. Garlic is peeled and minced, chives are knotted in half and chopped green onion in half. Chopped peppers are squeezed out by pressing the strainer with a pot spoon to drain and put into a bowl for later use (to avoid being harsh). At the same time, a pot of hot water is burned for later use.
Step 4: Heat the pot, add an appropriate amount of cooking oil, add the chopped ginger slices at the oil temperature of 50% and saute until fragrant. After sauting, add the dehydrated chopped pepper and stir-fry with low fire, and try to dry the chopped pepper as much as possible, and at the same time stir-fry the chopped pepper flavor. After sauting, add the red pepper powder, stir-fry evenly, add a little white sugar and stir-fry until the water is dry, and then pack.
Step 5: "Steaming fishy water": firstly, take the steamer and add enough hot water, then boil it again with high fire. At the same time, take a disc with a proper size, put a pair of chopsticks in the disc in a cross shape, and then put the salted fish head on the chopsticks. After the hot water in the steamer is boiled, put the fish head into the steamer and keep steaming for 5 minutes with the lid closed.
Step 6: "Steaming the plate again": after 5 minutes, turn the heat down, open the lid, take out the fish head plate, pour out all fishy water steamed under the chopsticks in the plate, then take the fish head away, put half ginger and a scallion knot under the chopsticks, put the fish head back, evenly spray a layer of beer on the surface of the fish head to enhance freshness and fragrance, then evenly spray a layer of steamed fish soy sauce and a little cooked oil on the surface of the fish head. Finally, put all the chopped peppers fried before on the surface and around the fish head evenly, boil the water again, put the coded fish plate into the steamer again, and steam it with high fire for 15 minutes before taking out.
Step 7: Sprinkle the remaining chopped green onion on the surface, boil a proper amount of hot oil, the oil temperature is 60% hot, and then drench the fish head again. This chopped pepper fish head is served.