Authentic Hunan cuisine, without three bowls of rice, but the post - appetizer fish head with double pepper
Step 1 . I use silver carp as the main ingredient.
Step 2 . Today, I went to the vegetable market and saw that silver carp was only 2 yuan a kilogram. I bought one, and steamed fish head was a little less, so I added fish tail, and a few pieces of fish meat, and left some for tomorrow.
Step 3 . Pickled pepper, chopped pepper, ginger, tea oil, salt, soy sauce, starch, sugar.
Step 4 . Show me my chopped peppers. Every year, I bring a big oil pot of chopped peppers from my hometown. It's very authentic. The supermarket here buys more water. The pepper is sweet but not spicy. It's delicious to make it by yourself. It's best to use the last pepper on the pepper tree in autumn to make the chopped pepper. It has less water and can be preserved for a long time.
Step 5 . Chop up pickled peppers, ginger and green onions.
Step 6 . Take a bowl, add an appropriate amount of tea oil, soy sauce, salt, starch and sugar, and mix well to make a thick juice. Salt should be appropriate, according to the salinity of the pepper you put. Coat the inside and outside of the fish head with thick juice, then put ginger powder on it and cover it with plastic wrap and marinate for 2-5 minutes (the marination time is five minutes in winter and two minutes in summer).
Step 7 . After the fish head is pickled, place pickled peppers and chopped peppers on both sides of the fish head respectively. Then pour the rest of the thick juice on the pepper. You can also pour some tea oil on it. If you have fans at home, you can steam them together by placing them under the fish head.
Step 8 . Put the fish head in a steamer and steam it for 8-10 minutes. The time can be determined according to the size of the fish head.
Step 9 . Sprinkle some scallions or coriander on the steamed fish head, cover it and stew for 1 minute.
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