Chopped Pepper Fish Head

Chopped pepper fish head is a Hunan cuisine. The freshness of the fish head and the spicy pepper head show a unique flavor. The chopped pepper fish head I made is different from the traditional method before steaming. Hot oil, which makes it more tasty and healthier.

Chopped pepper fish head is a Hunan cuisine. The freshness of the fish head and the spicy pepper head show a unique flavor. The chopped pepper fish head I made is different from the traditional method before steaming. Hot oil, which makes it more tasty and healthier.

Material

Fat head fish head The big half, the small can be the whole fish head
Red chopped pepper
Millet pepper
Ginger
Garlic
Shallot
Bean paste
sugar
salt
Chicken essence
Cooking wine

Wash the fish head, put salt on the fish head, and marinate in ginger cooking wine for 30 minutes.

Shred ginger, mix with garlic and chopped pepper in a small bowl and mix well.

Diced millet pepper, chopped green onions and green onions.

Remove the oil from the hot pot and cook until it is eighty ripe. Place the drained fish head in the oil and fry it slightly, then pour out the excess oil.

Add millet pepper, bean paste, cooking wine, chicken essence, sugar, and cook for a while, so that the fish is more delicious.

Put the fish head together with the broth, and spread the chopped pepper evenly on the fish head. (If you like, you can also send good fans on the bottom pad)

Boil the water in the steamer, steam the fish in the steamer for 20 minutes, sprinkle with green onion

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