Silver carp head with chopped pepper

Overview

It was my first time to make minced pepper fish head, and I used several recipes for reference. Northerners are not used to spicy pickled minced peppers, so they improvised homemade minced pepper sauce and added some chopped apples. It felt good, salty and slightly spicy, with a little bit of sweet and sour, fat but not greasy. The famous Xiangtan dish has also been brought to the dining table in the north. My family still likes it.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• old man
• dinner with friends
• winter recipes
• lunch
• apple
• balsamic vinegar
• cooking wine
• hot pepper
• onion, ginger and garlic
• silver carp head
• steamed fish with soy sauce
• salt
• white pepper

Ingredients

Steps

1. 1 Remove the gills from the taro, tear off the black membrane inside and wash it

   

2. 2 Use a knife to cut open the fish from the belly to the mouth so that the fish head can be spread out in a straight line. Rub it with salt, cooking wine, and pepper and marinate it for about half an hour to remove the fishy smell

   

3. 3 Set aside hot peppers, onions, ginger and garlic

   

4. 4 Chop pepper and garlic, and chop a little apple

   

5. 5 Add salt, a little balsamic vinegar, mix well and marinate for half an hour

   

6. 6 Spread shredded ginger and green onion on the bottom of the plate

   

7. 7 Put a layer of hot sauce

   

8. 8 Spread the marinated fish head flat on a plate, cover it with chopped pepper, and add a little steamed fish soy sauce

   

9. 9 Add an appropriate amount of water to the pot. After the fire is steamed up, add the fish head and steam for 20 minutes. Turn off the heat and simmer for another two minutes

   

10. 10 Put an appropriate amount of oil in the pot and heat it

    

11. 11 Spread the minced onion, ginger and garlic on the fish head, and quickly pour the burned oil evenly on the fish head, OK!