What is the authentic method of chopping pepper fish head ?

Chopped pepper fish head is a very classic dish, belonging to the series of Hunan cuisine, mainly spicy and sour and spicy, using the fragrance of chopped pepper or dried chili pepper into the fish head, the taste is very unique. Most people usually eat chopped pepper fish head in restaurants, but in fact, this dish is relatively simple to make at home, so you can try to learn it. <>

First, the authentic practice of chopping pepper fish head

1. The main ingredient of chopped pepper fish head is fish head, and then prepare more chopped pepper, ginger, garlic, fresh red pepper and dried chili. Generally, the salt taste of chopped peppers is relatively heavy, so it is necessary to prepare fresh peppers to enhance the freshness, and when combined, the taste will become particularly delicious. After buying the fish head, it should be marinated in oyster sauce first, so that only half of the fish head can be used when it can be fresh.

The hotel will put a lot of MSG and chicken essence in the preparation of this dish, but you can skip this step if you cook it at home. <>

2. The fish head is marinated, the other ingredients are ready, and then you can start the pot to burn the oil, and after the oil is warm, first put the ginger and garlic into the pot to fry until fragrant, and then put the chopped pepper in, and the red pepper should also be put into the pot to stir-fry together, and in the process of stir-frying, you should season yourself, add some oyster sauce light soy sauce and pepper and steamed fish soy sauce. After all the red oil of the chopped pepper is fried, you can put it out for later use, and you must remember to give a little more oil when frying, so that the fragrance of the pepper can come out completely.

3. The last process is to put the fish head in the pot to steam, before steaming the fish, first attach the chili sauce that has just been fried to the top, and then steam the fish over high heat for about 15 minutes, and then take it out after the fish head is steamed, sprinkle a handful of chopped green onions on it, and then pour the steamed fish soy sauce. Then heat the oil again in a clean pot, so that the hot oil is evenly poured on the chopped green onions, so that the fragrance of the green onions can really be integrated into the fish head, so that a simple and delicious chopped pepper fish head is ready. <>

2. Conclusion

In fact, the main soul of the dish is the chili sauce, so you must pay attention to the quality of the chili pepper when preparing. The last dish is washed with hot oil, and its process is also indispensable, so that the fish head can be flavored.

Ingredients: 1 fat fish head, 30 grams of chopped pepper, 3 bell peppers, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 2 shallots, a little salt, appropriate amount of oil, 10 grams of light soy sauce, 10 grams of steamed fish soy sauce, 5 grams of oyster sauce, 3 grams of sugar, a few drops of lemon juice, 10 grams of Huadiao wine.

Production steps] 1. Prepare the raw materials.

2. Cut the meat part of the fat fish head a few times to make it easier to absorb the flavor, and the other side should also be slightly pricked with the tip of the knife to make it easier to absorb the flavor.

3. Evenly smear an appropriate amount of salt on the fish head, rub it repeatedly, then rinse it with water, then squeeze an appropriate amount of lemon juice, pour in an appropriate amount of Huadiao wine, squeeze out the juice with green onion and ginger, and marinate it for 10 minutes after repeatedly wiping it on the fish.

4. Finely chop the bell pepper, ginger and garlic together.

5. Heat an appropriate amount of oil in a pot, add the mixture of bell pepper and ginger and garlic and stir-fry until fragrant.

Beauty peppers are spicy, and those who are afraid of spicy can be changed to red bell peppers.

6. Then add chopped pepper, add about 10 grams of light soy sauce, 10 grams of steamed fish soy sauce, 5 grams of oyster sauce, 3 grams of sugar, and turn evenly.

7. Put some ginger slices at the bottom of the plate, and then put green onions on it, so that there is a gap between the fish and the plate, so that it is easy to cook, and the surface is covered with processed mixed chopped pepper.

8. After the water is boiled, steam on high heat for 9-12 minutes.

The exact time depends on the heat of the house and the size of the fish.

9. After getting out of the pot, pour out more of the steamed water inside, remove the green onion and ginger at the bottom, then sprinkle the green onion on the surface, and evenly pour the appropriate amount of hot oil with an oil temperature of 7 percent.

Tips] First, the fish should be cleaned, rubbed with salt and rinsed, also to remove the muddy smell, add Huadiao wine, lemon juice, green onion and ginger juice are all to better remove the fish;

Second, when steaming, the green onion and ginger are padded below, firstly, in order to allow the fish to absorb the taste of green onion and ginger, and secondly, in order to be breathable and easy to cook, remove the green onion and ginger at the bottom after steaming;

3. After steaming, there is more soup in it, and many parts of it should be poured out, and there will be a little fishy smell left in this soup.

"Chopped Pepper Fish Head" is a very delicious ingredient, in the process of making it, you must choose fresh fish head, add chopped pepper and steamed fish soy sauce and steam it in the pot. Then pour hot oil on it.

First of all, we must prepare the raw materials, be sure to cut the fish meat into several parts for marinating, add an appropriate amount of salt and rub it repeatedly, boil the shallots, stir-fry the ginger and garlic, add the fish head to stir-fry, pour in the appropriate amount of water after two minutes, and boil for 10 minutes.

The correct way is to choose a good fish head, and then pickle, you need to draw a few knives in advance, you need to apply salt, you can add some lemon juice, add some wine, add green onion and ginger, pickle repeatedly, heat the oil, put the chili pepper in, you can put in some garlic and ginger, and then put the fish head in, you can add light soy sauce in it, add oyster sauce, add sugar, add some water, and simmer over low heat.

Chop the fish head with peppers

Materials. silver carp head; chopped pepper; Salt; Wine; Scallions; Ginger; Garlic; Oil.

Method. The silver carp is scaled, gills and gutted, cleaned and drained.

Remove the head of the fish and chop it longitudinally along the backbone of the fish, connecting the back.

Spread the front and back of the fish head evenly with salt and cooking wine, marinate for 10 minutes, rinse again, and drain thoroughly.

Spread the bottom of the fish plate with green onion and ginger.

Fish head, spread flat into a plate.

Take an appropriate amount of chopped pepper and chop it.

Spread on top of the fish head.

Boil water in a pot and put it on a fish plate when the water boils.

Steam over high heat for 8 minutes.

Sprinkle with minced ginger and garlic (you can add an appropriate amount of steamed fish soy sauce at this step) and continue to steam for 2 minutes.

Remove and sprinkle with chopped green onions.

Boil a spoonful of hot oil and pour it over the fish while it's hot.

Chop the fish head with pepper (the treatment method of the fish head is not fishy).

Materials. 1 fish head (carp); 100 grams of chopped pepper; ginger 15 grams; Appropriate amount of green onion; 8 cloves of garlic; 25 grams of cooking wine; salt 2 g; oil 20 grams; 10 grams of soy sauce; 10 grams of oyster sauce.

Method. Wash and peel the ginger, cut half into thin slices, cut half into small pieces, wash the chives, cut the white part of the green onion into small pieces, and cut the leaves into chopped green onions.

Find a plate with depth, first put in an appropriate amount of ginger slices and green onions, put in the fish head cut in half, the black inner membrane on the fish meat should be torn off, the fish head should be cut 2 times to the right part, smeared with 2 grams of salt to simply taste, poured with cooking wine to remove the smell, the two sides of the fish head should be poured with cooking wine, marinated for about 10 minutes.

Peel the garlic in a food processor.

Put the ginger cubes and peeled garlic in a chopper and beat into fine pieces.

Chopped peppers are bought in bottles.

The point is that the fish head is marinated, don't be in a hurry to add chopped peppers, first put it in a pot of boiling hot water, steam it for 6 minutes on high heat, the water steamed out of the plate is the most fishy, and it must be poured out, so that the steamed fish head has no fishy smell, and it will not affect the saltiness of the chopped pepper sauce.

Change to a small pot, add 10 grams of corn oil after heating, first put the ginger and garlic on low heat to stir the fragrance, then add the chopped pepper and stir-fry evenly.

Add salt, light soy sauce and oyster sauce to taste and bring to a boil.

Drizzle the boiled chili sauce over the fish head.

Put it in a pot of boiling water and steam it on high heat for 8 minutes, if the fish head is relatively large, extend the time appropriately.

After the fish head is steamed, take it out and sprinkle it with chopped green onions, put 10 grams of oil in a small pot and heat it, pour it on the fish head, the fish head is not fishy and very flavorful.

Spicy and appetizing, there is soup to go with rice.

The method of chopping the fish head with pepper is as follows:

Ingredients: Fish head.

Ingredients: red pepper, garlic, shallots, ginger, Huadiao wine, fatty meat, black beans, chopped chili, chicken essence, sugar.

1. Cut the red pepper into cubes, chop the garlic into minced garlic, an appropriate amount of ginger, an appropriate amount of fatty meat, an appropriate amount of tempeh, and an appropriate amount of shallots.

2. Put the shallots and ginger slices into the juicer, add half a bottle of Huadiao wine, cover the lid and fry it into green onion and ginger juice in jog mode, and pour the green onion and ginger juice into a stainless steel basin for later use.

3. Big-headed fish infiltrate one, put the fish head upright, 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 bighead fish into the green onion and ginger juice, remove the ridges inside and out, evenly smear the green onion and ginger juice, and marinate for 15 minutes.

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

5. Heat the pot to remove the appropriate amount of oil, add the appropriate amount of fat and stir-fry evenly, pour in the chopped ginger and minced garlic and stir-fry evenly, and then pour in the chopped chili pepper that squeezes out the water and keep stir-frying, etc. When the water of the chopped pepper is fast drying, add the cut red pepper grains and stir-fry evenly, add the appropriate amount of chicken essence, sugar, and tempeh and stir-fry evenly, and after the water is fried, pour it into a stainless steel basin for later use.

6. 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, and then pour in a small amount of salad oil, spread the fried chopped pepper evenly on the fish head, and finally put an appropriate amount of ginger slices and shallots. Boil water in the steamer, put the fish head into the atmosphere, steam for ten minutes on high heat (the specific time depends on the size of the fish head), try to insert the fish head with chopsticks, and the chopsticks can be inserted directly into the bottom of the plate.

<> material. Ingredients: 1 fat fish head, 50 grams of chopped pepper.

Excipients: 2 slices of ginger, 2 green onions, 4 chives, cooking wine, a little white pepper, a little light soy sauce, a little oyster sauce, a little fish sauce.

Method. 1. After the fathead fish is scaled and washed, separate the head from the fish.

2. Cut the fish head from the middle, smear it with a sauce made of cooking wine, light soy sauce, white pepper, chopped pepper paste, fish sauce and oyster sauce, and marinate with ginger slices and green onion knots.

3. Close the fish head with the sauce and put it in a container, seal it with plastic wrap and put it in the refrigerator for more than 2 hours.

4. Put water in the steamer and bring to a boil on the fire, pour a tablespoon of oil on the marinated fish head, and then steam it for 15 to 20 minutes.

5. There will be a lot of water in the steamed fish head. This water is fishy, so you have to pour it out! This way your fish head is more than half successful!

6. Prepare another **, carefully spread the steamed fish head on the **, and don't want any onion knots and ginger slices! Then spread the freshly chopped pepper evenly on the fish head. If you can eat spicy, you can add some minced wild pepper.

7. Heat the wok on the fire, pour 4 to 5 tablespoons of oil, use a few peppercorns, boil the oil until it is hot, pour the hot oil on the chopped pepper, and sprinkle with chopped chives.

This dish is a home-cooked dish that can enter the hall and enter the homes of ordinary people, and is one of the representative dishes in Hunan cuisine, which is cheap and good, and is deeply loved by people from all walks of life. This dish is nutritious and appetizing.

<> 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 and doing it, put the oil on the fire and burn it until it is ten percent hot, shovel it and pour it on the fish head.

Tips. Sometimes you can use chopped peppers bought from the supermarket directly to make this dish, because the finished chopped peppers contain more salt, so this factor should be considered when putting salt so that the salt is too heavy.

Ingredients: Fish head, chopped stove hand pepper.

Ingredients: ginger, green onion, garlic, cooking wine, salt, sugar, steamed fish with soy sauce.

Steps: 1. Wash and cut the fish head, evenly spread cooking wine and a small amount of salt (because the chopped pepper has salt, so the salt must be less), and marinate for about 15 minutes.

2. Chop the ginger and sprinkle it evenly on the fish.

3. Spread the chopped pepper on the fish.

4. Add water to the steamer, see the steam after the water boils, and then steam it for about 15 minutes, then turn off the heat and simmer for a few minutes.

5. Garlic cloves, chopped green onions.

6. After the fish is served, sprinkle chopped green onion and garlic, and then pour some hot oil on the fish in a wok.

Experience: The specific time of steaming fish head should be based on your own situation, I generally steam for about 10-15 minutes, turn off the heat and simmer for a few minutes to remove the fish.

Chopped peppers contain salt, so when smearing salt, the salt must be less! Avoid!

After steaming, the excess water in the dish can be discarded, but every time I take it out of the pot, I sprinkle some soup to save it.

Ingredients: 400g of silver carp head

Excipients: 12 teaspoons of vegetable oil, 2g of salt, 3g of steamed fish soy sauce, 3g of cooking wine, 20g of chives, 3g of ginger, 1g of sugar, 5g of garlic, 50g of chopped pepper

1. Prepare materials.

2. Wash and cut the head of the silver carp in half, do not cut it off by Brother Sun, and marinate evenly with salt and cooking wine for 10 minutes.

3. Wash and chop the green onion, ginger and garlic. Raid.

4. Pour out the marinated fish water, add chopped pepper, green onion, ginger and garlic to the marinated fish head.

5. Add steamed fish and black bean sauce.

6. Add sugar.

7. Add water to the steamer and bring to a boil over high heat, and add the fish head.

8. Steam over high heat for about 10 minutes.

9. Take out the fish head and sprinkle with minced chives, heat the pan with cold oil until it is ten percent hot, and pour it on the fish head.