How to chop pepper fish head in Hualien, how to make Hualien fish head

Ingredients: red pepper (500g), garlic (50g).

Method: 1. Prepare materials. Drain the cleaned peppers, spread them out to dry, and thoroughly dry the water on the surface of the peppers, or wipe the water on the surface of the peppers, remembering that there should be no moisture on the surface of the peppers.

2. Remove the stems of the dried chili peppers and chop them without chopping them too finely (the cutting board and knives are sterilized in advance, and there is no oil and no water).

3. Finely chop the ginger and garlic.

4. Put the chopped chili, garlic and ginger into a large basin with no oil or water, add salt and sugar and mix well.

5. Stir well and put it in a container that has been scalded and sterilized with boiling water in advance and is free of oil and water.

6. Pour in the liquor.

7. Seal and put it at a cool and ventilated room temperature overnight to ferment, and then put it in the refrigerator for about 7 days before eating.

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.

Only this kind of fish head made of chopped pepper fish head is the best, and the other fish heads are made with a general taste!

The silver carp head can be used with tofu to make soup, casserole fish head, and chopped pepper fish head.

For example, fish head tofu soup:

Crafting tips. 1.Silver carp is commonly known as "big fish", which allows the master to cut the head of the fish in half and remove the gills, and remove the remaining gills when cleaning, otherwise the fishy smell and earthy smell will be very strong when cooking.

2.There will be water when washing the fish head, and it is easy to splash oil splashes when you put it in the oil pan to fry, so you can sprinkle a little salt to avoid oil splashes and burn your hands.

3.If you don't want the fish head to stick to the pan and break the skin, you can heat the pan, rub the bottom of the pan with ginger slices, then put oil to heat, and put in the fish head to fry.

4.If you want the fish head soup to be fragrant and milky white, the fish head must be fried in oil until golden brown, and then simmered in water to make a white soup.

5.Silver carp is a health food that replenishes qi in temperature, warms the stomach and moisturizes the skin, and is suitable for people with spleen and stomach deficiency, loose stools, and dry food.

6.It is not recommended to pour milk or milk powder into the soup, as it will foam and affect the color of the soup when the soup is cooked.

7.The fish soup should be filled with water at one time, and adding it halfway through will make the soup taste thinner.

Step 1 Cut the soft tofu into small pieces, wash and chop the silver carp head in half, peel and slice the ginger, cut the coriander into sections, pat the garlic flat and remove the coating, and cut the green onion into sections.

Step 2: Heat 5 tablespoons of oil, stir-fry ginger, green onion and garlic cloves, add the silver carp head and fry it slightly, add 2 tablespoons of rice wine, and fry until the fish head is golden brown on both sides.

Step 3 Pour in 4 bowls of water, preferably over the fish head, cover and cook over high heat until boiling, change to medium-low heat and cook for 15 minutes until the soup is milky white.

Step 4 Add the tofu cubes and stir gently, bring to a boil over high heat, then change to low heat and simmer for 5 minutes.

Step 5 Add 1 3 tablespoons of salt, tablespoons of rice wine and 1 2 tablespoons of chicken broth mix, stir together with the ingredients in the pot to taste.

Step 6 Sprinkle in the coriander and chopped green onion and remove from the pan.