Fish head with chopped pepper

Overview

I have never cooked before and am just an outsider. Recently I have been cooking by referring to recipes from around the world. Today I made a comprehensive review of the fish head with chopped peppers based on several recipes from around the world. This dish is completed quickly after preparation. It is quick to use and tastes delicious and spicy. Since it was for two people, I made half a fish head

Tags

• hot dishes
• chicken essence
• cooking wine
• fathead fish
• garlic segments
• garlic slices
• green chopped pepper
• oil
• scallions
• steamed fish with soy sauce
• sugar
• chopped green onion
• ginger slices
• minced garlic
• pepper
• red pepper

Ingredients

Steps

1. 1 I bought the fish head and packed it at the vegetable market. I divided the fish head into two halves according to personal measurements. This time I made half. Soak the fish for a while, take it out and remove the black membrane inside the belly of the fish. Wash the back of the fish with salt. After draining the water, pour some cooking wine, add some onions, ginger and garlic. After soaking for 20 minutes, pour out the cooking wine and clean the fish. Drain the water and set aside

   

2. 2 Apply salt and cooking wine to the fish body, and apply salt, pepper, chicken essence, half a spoon of oil, and cooking wine to the fish side. Marinate for 10 minutes. Place the bottom of the plate with onion slices, ginger slices, and garlic slices, then put the fish on it, and put some onion, ginger, and garlic segments on the fish

   

3. 3 After the steamer is boiled over high heat, put the fish plate into the pot. After steaming for 5 minutes, take out the fish plate and drain the steamed fishy water.

   

4. 4 Cover the fish body with red and green peppers, half each.

   

5. 5 Pour half a bowl of steamed fish soy sauce into a medium bowl, pour 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, and 1 tablespoon of oyster sauce, mix well and pour on the chopped peppers

   

6. 6 Place the plate into the pot and continue steaming over high heat for 8 minutes. Open the lid and sprinkle ginger minced, minced garlic, and chopped green onion. Turn off the heat and cover for 2 minutes. At the same time, put oil in the wok, a little less than the amount for cooking. When the oil starts to smoke, sprinkle it on the fish with a spoon, and it is ready to eat.