Two-color fish head
Overview
This dish is an interpretation of fish head with chopped pepper. Fish head with chopped pepper is a traditional famous dish in Hunan Province and belongs to Hunan cuisine. It is usually steamed with bighead carp head, chopped pepper as the main ingredients, and supplemented with soy sauce, ginger, onion, garlic and other auxiliary ingredients. The dishes are bright red in color, rich in flavor and tender in texture. Fat but not greasy, soft and waxy, fresh and spicy. The chopped chili peppers and pickled chili peppers I used today are not only beautiful in color but also delicious in taste. You can eat two bowls of rice soaked in soup! Marinating in beer not only removes the fishy smell but also makes the fish meat smoother and more tender.
Tags
Ingredients
Steps
-
It’s delicious. If you’re not afraid of spicy food, try it
-
Remove the gills from the fish head, scrape off the black membrane and rinse thoroughly
-
Chopping the fish meat with a knife will make it more flavorful
-
Spread salt and beer and marinate for 10 minutes
-
Chopped pickled pepper
-
Minced garlic, minced ginger
-
Sauté minced garlic and minced ginger in vegetable oil
-
Add the chopped peppers, stir-fry, and serve. Do the same with the pickled peppers. In this way, the water in the peppers will be dried out and the result will be delicious
-
Place 2 chopsticks on a plate and add ginger cubes so that the heat can flow up and down during steaming and heat evenly
-
Place the chopped pepper and pickled pepper flat on top of the fish head. It’s best to have the same amount of both peppers. I had less pickled pepper
-
Add light soy sauce, dark soy sauce, steamed fish soy sauce, salt, finally add scallions and drizzle with vegetable oil
-
After the water boils, put the fish head and steam for 10-12 minutes. After steaming, turn off the heat and simmer for 2 minutes
-
Remove the green onion segments and sprinkle with chopped green onion and serve.
