The practice and steps of chopping pepper fish head at home

1. Fish is rich in protein, which can help young children grow and develop;

2. When you are sick or have a wound on your body, eating fish can help you recover and heal;

3. EPA and DHA in fish can reduce blood lipids and avoid the threat of heart disease. Fish is rich in protein, which can help toddlers, children and adolescents grow and develop, and can also help in recovery and healing when they are sick or have wounds. In addition, the protein and muscle fiber structure of fish meat are relatively short, and the connective tissue is relatively small, so fish meat is more delicate and tender than other animal meats, and it is also easier to digest, which is very suitable for young children and the elderly.

The practice and steps of chopping pepper fish head at home

Material. Ingredients: 1 fathead fish head (2 catties), Hunan special chopped pepper, seasoning: 2 grams of salt, 1 gram of monosodium glutamate, 1 gram of sugar, 60 grams of salad oil, 10 grams of red oil, 10 grams of ginger, 8 grams of green onion.

Method. 1. Wash and cut the fish head in half, connect the back of the fish head, chop the red pepper, chop the green onion, mince the ginger pieces, and chop half of the garlic.

2. Then put the fish head in a bowl and grease it.

3. Sprinkle chopped pepper, minced ginger, salt, tempeh and cooking wine on the fish head.

4. Add water to the pot and bring to a boil, then put the fish head and bowl into the pot and steam it (about 10 minutes).

5. Spread the minced garlic and chopped green onion on the fish head and steam for another minute.

6. After taking out the bowl from the pot, put the oil on the fire and boil it until it is ten percent hot, shovel it and pour it on the fish head.

1. Chop the pepper fish head.

To choose a fresh fish head, you also need to prepare an appropriate amount of high-quality chopped pepper, in addition to seasonings, edible salt, vegetable oil, light soy sauce, soy sauce, white vinegar, white wine, etc. If these materials are not prepared in place, then the taste of the chopped pepper fish head will be lacking, so the materials we prepare must be in place.

2. The practice of chopping pepper fish heads.

To make chopped pepper fish head, you need to master every step by yourself, first of all, clean the prepared fish head, cut it to clean, clean it and put it in the plate to drain the water, and then put a little oil in the pot first, put the fish head in after the pot is burned, stir-fry, and finally add some water, simmer for a while, simmer until seven minutes cooked, and then pour all the prepared chopped pepper into it, and then add the condiments prepared before until it is cooked, pay attention to the control of the heat, the grasp of time, Don't burn it for too long, or it will rot.

3. The characteristics and functions of chopped pepper fish head.

Done chopped pepper fish head, the taste is very fresh and fragrant, and the color looks very good, it can be said that it is a delicacy with both color and flavor, eating chopped pepper fish head can satisfy our appetite, make our appetite better, and can also supplement a lot of calcium and iron, the nutritional value is very high. Usually, you can often make this chopped pepper fish head to eat, which can warm our body well.

Wash the fish head and marinate it in green onion, ginger cooking wine, and chili pepper. Stir-fry the spices and chili peppers in the pan, add the fish heads, seasonings and water. Mature, produced and plated.

The simple and delicious way to make the homemade chopped pepper fish head is as follows:

Ingredients: Bighead fish. Excipients: fatty meat, red pepper, garlic, ginger, tempeh, steamed fish and tempeh, chicken essence, beer.

Specific method: 1. Put the shallots and ginger slices into the juicer, add half a bottle of Huadiao wine, beat it into juice, and pour the green onion and ginger juice into a stainless steel basin for later use.

2. Stand up the fish head, put it on the cutting board, cut it from the middle of the back of the fish head, the bone in the middle of the back of the big-headed fish is the most brittle, break the fish head by hand and place it on the cutting board, remove the gills and black membrane, and then clean the big-headed fish. Cut the fish part with a knife, then put the big-headed fish into the green onion and ginger juice, evenly spread the green onion and ginger juice inside and out, and marinate for 15 minutes.

3. Chop an appropriate amount of chili peppers, pour them into a colander to filter out the water, and then squeeze the water with a spoon.

4. Heat the pot to remove the appropriate amount of oil, add an appropriate amount of fat and stir-fry evenly, fry the fat in the fat meat, take out the fat meat with the fried dry oil, pour in the chopped ginger and garlic and stir-fry evenly, and keep stir-frying the chopped pepper with the water to fry the aroma of the chili pepper, fry the water of the dried chili, and when the water of the chopped chili pepper is about to dry, add the cut red pepper grains and stir-fry evenly, and fry the sweetness of the big red pepper. Add an appropriate amount of chicken essence, sugar, and tempeh and stir-fry evenly, wait for the water to dry, and pour it into a stainless steel basin for later use.

5. Put the chopsticks crossover into the plate, then shake off the pickled fish head and put it on the plate, pour in the appropriate amount of beer, pour in the appropriate amount of steamed fish soy sauce, add the appropriate amount of chicken essence, then pour in a small amount of salad oil, evenly spread the fried chopped chili pepper on the fish head, and finally put an appropriate amount of ginger slices and shallots. Boil water in the steamer until the pot is atmospheric, put in the fish head, steam for ten minutes on high heat, try to insert the fish head with chopsticks, and the chopsticks can be inserted directly into the bottom of the plate.

Tips:

You can't eat spicy, you can put less chopped peppers.

The method of chopping the fish head with pepper is as follows:Ingredients: 1 fish head (silver carp), appropriate amount of chopped pepper, 1 tablespoon of salt, appropriate amount of ginger, 1 head of garlic, 1 green onion, a little chopped green onion, appropriate amount of oil, appropriate amount of pepper.

1. Wash the skin of the fish head vertically, smear salt on both sides, pepper the source of hunger, marinate a little cooking wine for 30 minutes, and burn the left and right.

2. Heat the pot and put the oil, mince the ginger and garlic, fry over low heat until golden brown, and control the dry oil for later use.

3. Add water to the steamer and bring to a boil, put the green onion and ginger slices on the plate, put the fish on the head of the pot and cover it and steam it over high heat.

4. When steaming for 5 minutes, open the lid and pour out the fishy water of the steamed fish on the plate, spread the chopped pepper and fried ginger and garlic, cover the pot and steam for another 15 minutes.

5. Steamed fish head.