Super simple fish head with chopped pepper
Chop bell pepper fish head (English Name: Chop bell pepper fish head) is a traditional famous dish in Hunan Province, belonging to Hunan cuisine. It is said that the origin is related to Huang Zongxian, a scholar in the Qing Dynasty.It is usually made by steaming bighead fish head and chopped pepper with soy sauce, ginger, scallion, garlic and other auxiliary materials.The dishes have bright red color, strong taste and tender meat. Fat but not greasy, soft and glutinous, spicy and palatable.
Step 1 . Slice ginger, cut scallions, and put them on a plate.
Step 2 . Wash the fish head, pour it dry, put it on the plate, add an appropriate amount of Baijiu and marinate it for about five minutes.
Step 3 . Stamp the peppers in the meat grinder and smash them. If you don't have them, you can chop them with a knife.
Step 4 . Heat the oil in the pot, and stir fry the crushed stamp pepper in the exothermic oil. This step is to release the flavor of stamp pepper, which does not need to be fried for a long time.
Step 5 . Spread the fried stamp pepper on the fish head. My fish head is relatively large, more than two kilograms, so I steamed it for about ten minutes and added the steamed fish head to the steamed fish soy sauce.
Step 6 . After joining.
Step 7 . Heat the oil in another pot. Remember that the oil must be hot and never drench it with warm oil.
Step 8 . Sprinkle it with hot oil and add a little scallion decorations. Is it super simple to walk around the table.
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