[Private House Chopped Chili Fish Head] --- Secret hot sauce to create a unique taste

Overview

After the Chinese New Year, I haven’t updated my diary much. But when I started, it was full of greetings and concerns. Every time I saw these words, I was always moved. Thank you dear friends for caring so much. Shi Xin also always misses this warm family and dear friends in her heart. We haven’t seen each other for so long, and I feel like I have a lot to say. Let’s talk about the reason for my invisibility first. With the support of my friends, I am running a Taobao store to make baking ingredients. Because I have no experience, the progress step by step is very slow. I feel really ashamed when I think that so many friends in the group are waiting. Fortunately, it is finally coming to an end. Since we have talked so much, let’s talk about our dining table. Shixin has always liked to make a variety of sauces to add to her cooking. Garlic chili sauce, tomato sauce, pizza sauce, black pepper sauce... are all my favorites. Having a good bottle of sauce will make cooking twice the result with half the effort. Even a novice can easily make restaurant-style dishes. This time, the private hot sauce is an indispensable secret weapon on the stove. Many friends in the food group have tried this sauce, and everyone likes it. So what kind of dishes can be made with a bottle of private hot sauce like this? There are so many things to cook, you can steam fish heads, steam ribs, steam enoki mushrooms, steam baby cabbage... You can also mix rice, noodles, steamed buns, etc. Today let’s steam a fish head first. Does it look particularly familiar? Yes, this is the most common and popular dish in Hunan restaurants. Now we can easily make it at home, and it is absolutely healthy. There is no need to worry about waste oil, additives, or MSG used as sugar in restaurants.

Tags

• hunan cuisine
• chives (for pickled fish heads)
• doupi
• fish head
• ginger (for pickled fish heads)
• lemon juice (for pickled fish heads)
• private hot sauce
• steamed fish with soy sauce
• small red pepper

Ingredients

Steps

1. 1 Prepare the fish head and clean it thoroughly.

   

2. 2 Prepare a container, fill it with an appropriate amount of water, add crushed ginger and chives, squeeze in a few drops of lime juice to make onion-ginger water, then add the fish head and soak it for about fifteen minutes, turning it halfway. (The main function of this step is to remove the fishy smell)

   

3. 3 Spread a little bean curd on the plate, optional.

   

4. 4 Drain the water from the fish head, evenly apply a little salt and cooking wine on both sides, spread it on a plate, and marinate for a while to absorb the flavor.

   

5. 5 Spread a layer of hot sauce evenly on the fish head, and increase or decrease the amount according to your preference.

   

6. 6 Drizzle with a little steamed fish soy sauce.

   

7. 7 Put it into a pot of boiling water and steam it for about 10 to 12 minutes depending on the size of the fish head.

   

8. 8 Remove from the pan and garnish with small red pepper rings, pour a little hot oil, and finally garnish with coriander and serve.