How to make chopped pepper fish head? How to make chopped pepper fish head

Teach you the most authentic way to chop pepper fish head.

Chopped pepper fish head is one of the more famous delicacies in Hunan, the fish head must be paid attention to with the male fish head, fat but not greasy, plus the aroma of sour chili pepper and tempeh, bibimbap is more delicious.

Ingredients: 500g red pepper, 50g garlic, 20g ginger, 2 tablespoons of white wine (height), 45g salt, 10g sugar.

Method: 1. Raw materials are standby.

2. Clean the red pepper and drain the surface water thoroughly.

3. Peel the garlic, wash it and drain the water.

4. Dry the water and remove the stems of the peppers.

5. Sterilize the cutting board and knives in advance to ensure that there is no oil or water, and chop the chili peppers with a knife without chopping too finely.

6. Chop the ginger and garlic into minced pieces.

7. Put the chopped chili, garlic and ginger into a large container without oil and water, and add salt and sugar.

8. Stir well.

9. Clean the container where the chopped pepper is stored, put it in a pot of boiling water for disinfection, and then drain the water in the bottle.

10. Put the mixed chopped pepper into a cool container.

11. After loading, pour in the liquor.

12. Seal and place it in a cool and ventilated room temperature overnight to ferment, and then put it in the refrigerator for about a week. Tips:

It is best to use finger-thick red peppers to make chopped peppers. 2.

All tools and ingredients should be dried, and remember that there should be no water or oil during the whole process, otherwise the prepared chopped peppers will easily spoil. 3.

Liquor should be highly liquor, which has antiseptic effect.

Chop the fish head with peppers. Recipe Story - Chop Pepper Fish Head.

Chopped pepper fish head is red, simple and delicious, it is a banquet dish with zero failure, I have two tips to easily upgrade the deliciousness.

Slightly spicy dish taste.

The main process of steaming.

Three quarters of an hour required.

Normal crafting difficulty.

Wok. Cooking utensils for the steamer.

Ingredient breakdown. 1 silver carp head.

Chop peppers to taste. Ginger to taste.

Garlic to taste. Chives to taste.

Appropriate amount of old godmother tempeh.

Salt to taste. Cooking wine to taste.

Light soy sauce to taste. Pepper to taste.

Appropriate amount of chicken bouillon. Steps:

Ingredients. The fish head was cut through by the shopkeeper for help.

Wash the head of the fish and remove the black membrane in the belly. Marinate with salt, cooking wine, light soy sauce, pepper, ginger slices, chicken essence, and tempeh for half an hour to taste.

Finely chop half of the ginger, garlic and shallot, and slice half of it.

Heat the pan with cold oil, add the minced ginger and half of the minced garlic and stir-fry until fragrant.

Add chopped peppers and old gan ma's tempeh and stir-fry until fragrant and set aside.

Place ginger, garlic and green onions on a plate.

Arrange the marinated fish heads and evenly spread the sautéed chopped peppers.

After the water in the steamer is boiled, steam for 15 minutes. (depending on the size of the fish's head).

Spread the remaining half of the minced garlic and chopped green onion on the steamed fish head.

Heat oil in a pan.

Pour it over the fish's head.

Tips for chopping pepper fish heads.

Two tips:

1. Chop peppers and condiments are fried in the pot, and the fragrance can come out better when steaming.

2. When marinating and stir-frying, put Lao Gan Ma tempeh to make it more delicious.

Do you know how to make homemade chopped pepper fish head?

How to chop pepper fish head? Prepare minced garlic and green onions, minced ginger and chili peppers, large red peppers, and fish head marinated in oil, add minced green onions, ginger and garlic to the pot, add the fish and steam for 15 minutes, and then scatter the chopped green onions.

Marinate the fish head for 10 minutes, chop green onions, ginger, garlic, peppers, and tempeh, stir into a sauce, spread on the fish head, steam for 10 minutes, and drizzle with hot oil.

How to make spicy chopped pepper fish head?

Chopped pepper fish head food tutorial.

Ingredients for chopping pepper fish head:

One head of silver carp, more than 20 soaked red peppers, two tablespoons of cooking wine, one coffee spoon of chicken essence, one tablespoon of black beans, three chives, a small piece of ginger, half a garlic, and an appropriate amount of salt.

Detailed steps for chopping pepper fish heads.

1. Wash and blow the fish head in half, connect the back of the fish head, soak the red pepper and chop it, 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 onions on the fish head and steam for another minute (the authentic method is to put the chopped green onions after getting out of the pot, I put them first in order to steam the fragrance of the green onions into the fish head).

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.

Method 1. Ingredients.

1 fish head, 1 teaspoon salt, half a green onion, 2 small pieces of ginger, appropriate amount of cooking wine, a little water starch, 1 handful of chopped pepper, 1 tablespoon vegetable oil.

Method. Chop the fish head with peppers.

1.Wash the head of the fish and cut it in half, and use a knife to make two cuts on the flesh.

2.Spread salt evenly on the fish head, spread shredded ginger on top and bottom, drizzle with cooking wine and vegetable oil and marinate for about 10 minutes. Chop the fish head with peppers.

3.Spread the fish head with an appropriate amount of chopped pepper.

4.After the water is boiled, steam in a pot for 12 minutes, and then steam for another 3 minutes until cooked.

5.Steamed fish will have extra soup, so return the soup to the pot and burn it.

6.Add a little water starch to thicken, dry it slightly, and then pour it back on the fish head; Then drizzle with a little scallion oil to enhance the flavor.

7.Serve with shredded green onions.

Practice 2. Ingredients: 1 silver carp head.

Excipients: 50 grams of wild pepper, 50 grams of chopped pepper, appropriate amount of garlic, 1 tablespoon of seasoning salt, 1 tablespoon of cooking wine.

Steps: 1. Cut the fish head in half, wash it and put it in a container with salt, pour in cooking wine and marinate for 30 minutes.

2. Heat oil in a pot until it is hot for 7 minutes, and stir-fry the garlic until fragrant.

3. Pour in wild pepper and chopped pepper, and add a small amount of water.

4. Boil until the moisture is reduced and the chili oil comes out.

5. Spread the marinated fish head in half, place it on a steaming plate, and pour the boiled chopped pepper sauce.

6. Put it in the steamer, start the steaming mode, and steam for 10 minutes.

7. After steaming, it can be eaten.

Method three. Ingredients.

1 fish head, 10g chopped green onion, 300g ginger, 150g chives, appropriate amount of chopped pepper, appropriate amount of oyster sauce, appropriate amount of steamed fish soy sauce, 150g beer.

Method. 1.Remove the scales of the fish head, break it evenly from the back, remove the gills, black membrane, wash with a half-moon flower knife, and soak the ginger, chives and fish head in water for 15 minutes.

2.Place the fish head on a plate with the fish head side up, spread with oyster sauce, MSG, beer, and add the chopped pepper.

3.Then turn the fish head side down, evenly spread the above seasonings, pour in the steamed fish soy sauce, and put it in the steaming drawer to steam.

4.Sprinkle with chopped green onions, pour hot oil over the plate, and wipe the edges of the plate.

1.Fresh red peppers are ready.

2.Fresh garlic is ready.

3.Do not wash the chili peppers with water, wring out the towel with water and rinse it repeatedly; Chop into pieces and set aside.

4.Peel off the skin of the garlic.

5.Peeled garlic cloves, chopped into small pieces.

6.Place the chili peppers and garlic cubes in a large bowl.

7.Add salt (much more salt is used than stir-frying) and mix well.

8.Prepare a clean, waterless glass bottle; Put the mixed chopped peppers into the bottle (knock the bottle several times as you fill it to make the peppers tighter).

9.Sprinkle the filled peppers with a layer of salt on the surface.

10.Sprinkle with plenty of salt to basically cover the chopped peppers.

11.Cover the mouth of the bottle with plastic wrap and tie it tightly with a rubber band or string.

12.Cover the bottle so that it is airtight (preferably stored in the refrigerator). The pickled chopped pepper tastes better when eaten after half a month.