Pickled pepper fish head - with pickled pepper recipe
Overview
My husband bought a large silver carp that day, and the fish body was used to make chicken braised fish, and the fish head was made into this pickled pepper fish head. Pickled peppers are red peppers that are pickled by yourself. The principle is the same as that of chopped peppers, except that chopped peppers are chopped first and then fermented, while pickled peppers are fermented first and then chopped. There are still some differences in taste between the chopped peppers sold in the supermarket and the homemade pickled peppers. The pickled peppers have more of a Lao Tan flavor.
Tags
Ingredients
Steps
-
Chop the pickled peppers or use a food processor to mash them into paste, and stir-fry them in peanut oil.
-
Cut the fish head in half and spread a little salt evenly on the inside and outside
-
First, put some pickled pepper on the surface of half of the fish head, put it in a seasoning basin, slice the ginger, cut the green onions into sections, and spread them evenly.
-
Then cover the other half of the fish head on top, and then spread a layer of pickled pepper sauce. Marinate for one to two hours.
-
Cut the remaining ginger into thin strips.
-
Chop the green onions into chopped green onions and set aside.
-
Boil water. After the water boils, place the container in the pot and steam over high heat for 10 minutes.
-
After the fish head is steamed, carefully pour it onto a plate. (It would be better if you have a large enough plate and steamer. Place the fish head directly on the plate and steam it in the steamer, so as to maintain the integrity of the fish head to the maximum extent.)
-
Place shredded ginger, chopped green onion, and Sichuan peppercorns on the steamed fish head, clean the iron pan, heat it, add an appropriate amount of peanut oil and heat it until it is 100% hot.
-
Pour on the onion and ginger. A plate of red and fragrant pickled pepper fish head is ready.
