Fish head with chopped pepper

Overview

Fish head with chopped pepper is a famous Hunan dish. It is usually steamed with bullhead fish head and chopped pepper as the main ingredients, and is supplemented with soy sauce, ginger, onion, garlic and other auxiliary ingredients. The finished product is bright red in color, rich in flavor, tender in texture, fat but not greasy, soft and glutinous in taste, fresh and spicy. The cooking method of this dish may be slightly different in different regions, and the ingredients added may also be slightly different. For example, I am a Cantonese and add an appropriate amount of red pepper when making this dish. Because I can't eat it too spicy, you can also add all the chopped peppers or add some fried chilies in addition to the chopped peppers, which can increase the spiciness and flavor. It seems simple to steam a beautiful fish head with chopped peppers, but there are still some things to pay attention to. To ensure a good-looking appearance without losing the deliciousness, it is successful. During the steaming process, you need to control the time and heat

Tags

• hot dishes
• chinese banquet
• hunan cuisine
• lunch
• bighead fish head
• chicken powder
• chopped pepper
• cooking wine
• garlic
• onions
• oyster sauce
• peanut oil
• steamed fish with soy sauce
• ginger
• pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Each bighead fish head is about 650 grams. Cut the head in half along the back, remove the black film on the inner layer, rinse well, and wipe dry

   

2. 2 Take a large plate and place appropriate amount of ginger slices and green onions on the bottom of the plate

   

3. 3 Sprinkle the drained fish head with a little salt, pepper, chicken powder, ginger juice, spread cooking wine evenly, put it on a plate and marinate for 15 minutes

   

4. 4 Chop ginger, garlic and red pepper separately

   

5. 5 Take two tablespoons of chopped pepper and chop it a few times so that it is more even

   

6. 6 Put the ingredients in steps 4 and 5 into a bowl, add a little salt, light soy sauce, oyster sauce, chicken powder, and a spoonful of peanut oil and mix well

   

7. 7 Then spread the mixed ingredients evenly on the fish head

   

8. 8 Place the large plate in a pot of boiling water and cover, steam over high heat for three minutes, then turn to low heat and steam for five to six minutes. This is already steamed

   

9. 9 Take out the plate and pour out the soup at the bottom, pour an appropriate amount of soy sauce on the steamed fish, then heat some hot oil and pour it on the fish head, and sprinkle some chopped green onion

   

10. 10 Finished product pictures