【Sichuan】Chili Fish Head

Overview

Chili fish head (double pepper fish head) is a famous Han dish with full color, flavor and flavor, belonging to Sichuan cuisine. Double pepper refers to green pepper and red pepper.

Tags

• hot dishes
• home cooking
• chicken essence
• cooking wine
• dried chili pepper
• fish head
• garlic cloves
• light soy sauce
• oil
• onions
• steamed fish with soy sauce
• zanthoxylum bungeanum
• ginger
• green pepper
• salt
• small red pepper
• white pepper

Ingredients

Steps

1. 1 Wash the fish head and cut it into pieces, do not cut off.

   

2. 2 Cut the dry red pepper into sections, shred the ginger, cut the scallions diagonally, wash the peppercorns and set aside.

   

3. 3 Put the fish head into a clean basin.

   

4. 4 Add the dried chili peppers, shredded ginger, green onions, and Sichuan peppercorns, add salt, cooking wine, and light soy sauce and marinate for half an hour.

   

5. 5 Wash the green onions and cut them diagonally.

   

6. 6 Place on a plate.

   

7. 7 Place the marinated fish head on top. The ginger inside is also placed on the fish.

   

8. 8 Chop the ginger, mince the garlic cloves, and chop the red and green peppers into cubes.

   

9. 9 Heat oil in a pot, add ginger and minced garlic and sauté until fragrant.

   

10. 10 Pour in green and red peppers, add appropriate amount of salt and a small amount of chicken essence and stir-fry evenly.

    

11. 11 Then spread evenly on the fish head.

    

12. 12 Pour an appropriate amount of steamed fish soy sauce and sprinkle some white pepper.

    

13. 13 Cut some ginger and green onions and add them.

    

14. 14 Bring water to a boil, put the steamer in, cover the pot and steam over high heat for 15 minutes.

    

15. 15 Prepare dried chili peppers, Sichuan peppercorns, and cut the dried chili peppers into small pieces.

    

16. 16 Heat oil in a pot, fry Sichuan peppercorns and dried chili peppers over low heat until fragrant.

    

17. 17 Finally pour it all over the fish head and it's done.