Chop the fish head with pepper and control the steaming time to make a delicious fish head?

Many people like to eat chopped pepper fish head when they are in a restaurant, but can they make this dish at home? Will it be particularly complicated to make chopped pepper fish heads at home? Let's find out the answer today.

In fact, the dish of chopped pepper fish head seems very complicated, but when we actually make it, it is very simple, and most people can do it successfully after learning and practicing it once or twice, and you can also try it if you like it. When making chopped pepper fish heads, the time of steaming the fish is the most important, and you can control the time to make a delicious fish head.

Step 1: After cleaning all the blood and water in the fish head, tear off the gills, remove the black membrane in the belly of the fish, and cut the fish head from the mouth to the back of the fish for later use.

Step 2: After the fish head is cleaned, add an appropriate amount of cooking wine, salt, ginger and green onion to the fish head, spread the seasoning evenly on the fish head, and then set aside to marinate for about 10 minutes.

Step 3: Cut the garlic and chop the pepper a little, start the oil pan, wait until the oil is hot, pour the minced garlic and chopped pepper into the pot and stir-fry the fragrance, then turn off the heat, and put the chopped pepper and minced garlic out for later use.

Step 4: Put the fish head on a clean plate, then slowly spread the fried chopped pepper and minced garlic on top of the fish head with a spoon, spread evenly, and then put a little lard on top of the fish head.

Step 5: Add an appropriate amount of water to the steamer, boil the water, wait until the water boils, add a steaming rack, put the fish head in the pot and steam for 8 to 10 minutes.

Step 6: Cut an appropriate amount of chopped green onion while the fish is steaming, wait until the fish head is steamed, get it out and pour out the excess water, and sprinkle the chopped green onion on top of the fish head.

Step 7: Boil a small amount of cooking oil, wait until the oil is hot, pour it on top of the chopped green onions, and a delicious chopped pepper fish head is ready.

The above is the specific method of chopping pepper fish head shared with you today, the chopped pepper fish head made in this way is as delicious as the one made in the restaurant, and the method is very simple, we can do it even if it is the first time, even if it is a relatively stupid person, you can easily do this chopped pepper fish head through one or two exercises.

Yes. Because the length of time the fish is steamed, it is really important, and if the steaming time is long, the meat will lack the tenderness.

It is also necessary to adjust the chopped pepper sauce, to keep the fish head fresh and tender, and at the same time use the chopped pepper to integrate the spicy taste, the chopped pepper is best to marinate it yourself, or you can buy it outside, add cooking wine, ginger and shallots, perilla, and sour finger pepper, and then put in oyster sauce, soy sauce, chicken essence, salt, adjust and spread it on the fish head, and steam it in boiling water for 8 10 minutes to get out of the pot.

Yes, the key to making chopped pepper fish head is to choose chili peppers, which should be spicy and adjust the flavor to the fish.

Yes, the time to chop the pepper fish head should still be controlled. Because the steaming time is too long, the fish will be old, and the steaming time is too short, and it is not cooked.

1. Steaming the fish head with chopped pepper for 10 minutes is the most scientific.

Second, many people at home to make their own chopped pepper fish head always feel not fresh and tender enough, in fact, to make tender and delicious chopped pepper fish head as long as you master three points, the fish head to be fresh, chopped pepper to be good, fish head can not be marinated first and then steamed.

Third, the practice of chopping pepper fish head:

1. Clean up the fish head, split it into two from the middle of the fish lip and connect the back, evenly touch a small amount of salt and cooking wine, and marinate for about 10 minutes.

2. Finely chop the ginger and garlic, and cut the green onion into small rings; Soak the tempeh in water, wash it slightly, then drain and set aside.

3. Add a small amount of oil to the wok, stir-fry the minced ginger and garlic, add the tempeh and stir-fry until fragrant.

4. Mix 3-4 tablespoons of chopped pepper into it, then add a little chicken powder to make it fresh, and mix well.

5. Add a little green onion and ginger slices to the bottom of the plate, put in the fish head, and spread the mixed chopped pepper on the surface of the fish head.

6. Add water to the steamer and bring to a boil, put in the chopped pepper fish head, and steam over high heat for 10 minutes; Sprinkle with chopped chives, drizzle with an appropriate amount of steamed fish soy sauce, and finally boil 1 tablespoon of hot oil and pour it on top.

Ingredients: 500 grams of fish head.

Excipients: 3 tablespoons peanut oil, 1 2 tsp salt, 1 small piece of ginger, 1 tsp cooking wine, 5 cloves of garlic, 1 tsp fish sauce, 5 chives, 4 tbsp chopped peppers.

How to chop the head of the fish with pepper.

1.Wash the head, remove the gills and scales. Prepare homemade chopped peppers and ginger, green onions, garlic 2Add shredded ginger to the fish head.

3.Add salt to taste.

4.Add the cooking wine, grasp well and marinate for 20 minutes.

5.After marinating, cover the fish head with homemade chopped peppers.

6.Steam in a pot over medium heat for 10 minutes.

7.When steaming the fish, finely chop the onion and garlic.

8. Sprinkle the onion and garlic evenly on the fish head.

9.Bring a tablespoon of oil to a separate pan and bring to a boil until smoking.

10.Pour the hot oil evenly over the fish.

11.Finally, drizzle a little fish sauce to enhance the flavor.

Cooking skills 1, the fish head should choose a large fish head, like grass carp, crucian carp, carp fish head is not suitable for this dish;

2. The chopped pepper itself is salty, so salt should be added when marinating the fish head;

3. Finally, the aroma of the chopped pepper can be enhanced by burning oil and pouring the fish, and the oil must be burned until it smokes.

1.Buy a fathead fish fish head, in fact, it is a silver carp, this is a freshly killed fish head to buy in the morning, almost two catties, and the mouth is very fat. Autumn is the best season to eat tarpon, fishmongers in Guangzhou sometimes get some reservoir fish to sell, a fish head is about 4-5 catties, I sometimes buy it, to steam for a longer time, about 50 minutes.

2.Cut the head of the fish from the brain, don't cut off the mouth, spread the head of the fish on a plate, smear it with salt, put a piece of ginger on each side, marinate for 20 minutes, I generally don't use cooking wine. 3.

Ingredients preparation: a ginger, a handful of purple shallots, Tantan Township chopped peppers, Sichuan millet pickled peppers, and Chaotian sharp peppers. 4.

Chop the appropriate amount of green onion and ginger into the end, Chaotian pepper and pickled pepper can be cut into the end according to personal taste, I love spicy, so I cut them all, scoop two spoons of chopped pepper, mix well. The feeling of red-hot is starting to come out 5Another important point is to scoop a little chopped pepper and pickled pepper juice, mix it into the seasoning, and soak for 10 minutes to bring out the flavor.

6.Put all the peppers neatly on the fish head, and the fish basin should be wrapped with plastic wrap to separate the water, so as not to let the excess water seep in, I directly covered it all with another basin.

7.When you are ready to steam, you should have a little more water, because it will steam for a longer time, and wait for the water to boil before covering the lid. To steam for half an hour. Many restaurants rushed to serve food to guests, but they were not steamed, and the result was a very fishy smell, which affected word of mouth8After steaming over medium heat for 30 minutes, turn off the heat and let simmer for 3 minutes.

9.Once out of the pan, sprinkle with chopped green onion and chicken essence and wait for the oil to be heated.

Basic materials.

Ingredients: Chunpai Qiandao Lake organic fish (fish head) 2000 grams of fish head.

Ingredients: 25 grams of bamboo shoots, 15 grams of black fungus, 10 grams of green garlic leaves, 5 grams of red pepper, 25 grams of pork belly, 5 grams of green onions, 5 grams of ginger Seasoning: 2 grams of salt, 1 gram of monosodium glutamate, 1 gram of sugar, 35 grams of hot sauce, 5 grams of red oil, 60 grams of salad oil, 1000 grams of clear soup.

The process of making this paragraph.

Method 1: Chop the fish head with pepper.

1.Wash the fish head and set asideTake the pot and put it on the fire, put a little oil, fry the pork belly, green onion and ginger until the fish head is golden brown on both sides, cook the rice wine, add water, wait for the water in the pot to boil, put in the combination sauce and other seasonings, put in the black fungus and bamboo shoots until cooked, and then put the pot on the high fire, thicken the soup, and put it out of the pot and put it on the plate.

3.In another pot, stir-fry the garlic leaves and red pepper until fragrant, and put them in the middle of the fish head.

Method 2 Raw materials: 1 fathead fish head (2 catties), an appropriate amount of Hunan special chopped pepper, 3 grams of monosodium glutamate, 10 grams of red oil, 10 grams of ginger, 8 grams of green onions, 15 grams of white radish slices 1Wash the head of the fish, remove the gills, remove the scales, and split it in two from the middle of the lip.

2.Evenly mix salt and monosodium glutamate on the fish head, marinate for 5 minutes, and then spread the chopped pepper on the fish head. Put 2-3 slices of ginger and radish on the bottom of the plate, put the fish head on top, and then put an appropriate amount of shredded ginger on the fish.

3.Steam for 15 minutes, after coming out of the pot, sprinkle the chopped green onion on the fish head, pour the oil, and then put it in the pot to steam for 2-3 minutes, and it is ready to eat.

Method 3: Lee Kum Kee steamed fish with soy sauce.

First of all, you need to choose a good tarpon head. When you buy it, you can pick the fisheye, and the reaction is relatively fresh. Go back and split the fish head in half, sprinkle with salt and marinate for about 20-30 minutes.

After that, pour a little rice wine, sprinkle with ginger powder (if you don't have it, use fresh minced ginger), pepper (must), a little sugar and chicken essence. Then pour Lee Kum Kee's steamed fish soy sauce (soy sauce) Step 3, prepare the oil pan, put the chopped green onion and fresh chopped pepper in the pan, and fry the oil red. It must be full of fragrance at this time.

Finally, pour the chopped pepper in the pot evenly on the fish head, and make it in the steamer on high heat for 30 minutes.

Method 4: Chopped pepper fish head made of Yapian fish head: Yapian fish is a sea fish, the meat is relatively fresh and tender, and there is no earthy smell of river fish. Wash the fish head, then smear the fish head with salt and chicken essence inside and out, put it on a plate, pour a little cooking wine, put ginger slices, chop the red pepper and sprinkle it on the fish head, and spread a layer of "red turning the sky", put it in the steamer, steam for about 15 minutes, pour the hot salad oil on it, and it can be served.

It is steamed fish, which takes about 20-30 minutes, and the meat is relatively tender.

It's steamed fish Ten minutes less than ignition I'm a clerk of the Beijing Cuisine Association.

Steamed fish! With a disk, ten minutes is enough to choke, and it is best to change to a low fire after a large fire and continue to simmer for about 10 minutes.

Not necessarily, you can also make chopped pepper fish head by boiling it, the specific method is as follows:

Ingredients: 1000 grams of silver carp head, 400 grams of chopped chili pepper.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, 2 green garlic, 15 grams of light soy sauce, 4 cloves of garlic, 20 grams of Chaotian pepper, 20 grams of ginger, 20 grams of cooking wine, 20 grams of Sichuan pepper oil.

Steps: 1. Wash the fish head and cut it in half, evenly spread light soy sauce and a small amount of salt, and marinate for 20 minutes; Wash the pepper and green garlic, cut into sections, and set aside; Wash the ginger and garlic, slice and set aside.

2. Start the oil pot, put in the fish head, fry until the fish skin is slightly charred, take it out, and set aside 3. The pot is hot, add pepper oil, when the oil temperature is 90% hot, add ginger and garlic and stir-fry 4, quickly add 200g of chopped chili peppers, and quickly stir-fry the fragrance 5. Put the fried fish head into the pot, add an appropriate amount of water, and then sprinkle another 200 grams of chopped chili peppers, cover the pot, boil over high heat, and simmer for 5 minutes over medium heat.

6. Add an appropriate amount of cooking wine, add the chopped green garlic, reduce the juice over high heat and serve.

You can braise it.

First, fry the chopped pepper ingredients with green onions, ginger and garlic. Add the stock and simmer over low heat for a while to remove the dregs inside

Then put the fish in and stew until it tastes good for a long time.

It is recommended to try other methods, the ingredients remain the same, you can use roasted or boiled (spicy, added).

If you don't steam it, you can't call it chopped pepper fish head, or you can use the stewing method.

The stewed fish head with chopped pepper is also delicious.

It seems that they are all steamed, except for a slight difference in the ingredients, everything else is basically the same. You can go to Jingtan.com to take a look, there seem to be a lot of recipes there, maybe there is what you need. Jingtan University Canteen.

It is generally steamed, and if it is stewed, it is not so nutritious.

It needs to be steamed for 20 minutes.

Preparation: Prepare the ingredients.

Tear off the black membrane from the fish head and carefully rinse the inner cavity with water.

Use a knife to cut the fish from the belly to the mouth, and then use the knife to cut it so that the fish head can be flattened into a straight line.

Rub and marinate the fish head with salt, cooking wine and pepper for about half an hour to remove the fishy taste.

Spread the sliced ginger and green onions on the bottom of the plate.

Spread the marinated fish head on a plate.

Spread the fish head with chopped peppers.

Add an appropriate amount of water to the pot, put in the fish head and steam after the heat is high.

Steam for about 20 minutes, the fish eyes bulge and protrude and cook, turn off the heat and simmer for another 2 minutes.

After opening the lid, discard the steamed soup from the plate.

In the process of steaming the fish, chop the ginger, shallots and garlic into minced pieces and set aside.

Put an appropriate amount of tea oil in a pot and heat it.

Spread the chopped green onion, ginger and garlic on the fish head, and pour the burned oil quickly and evenly on the fish head.

When eating, mix the chopped green onion, ginger and garlic with the chopped pepper.

I don't know how to cook, you can ask someone.

Don't take too long, 15 minutes is pretty much it.

35 to 45 minutes! But it depends on what kind of fire you use.

1. Chop the fish head with pepper and steam for 20 minutes. Chopped pepper fish head is the fish head and chopped pepper cold water pot, first boiled over high heat, steamed in medium heat, when the fish eyes bulge out, it means that it has been cooked, generally steamed for 20 minutes, after steaming can be poured with hot oil.

2. In addition, the fish head needs to be cleaned before steaming, and it should be marinated with cooking wine, ginger slices, green onions, and pepper for 30 minutes, which can reduce the fishy smell of the fish head.