Chinese Food
Hunan cuisine fish head with chopped peppers
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It's near the Mid Autumn Festival. It's a homesick and homesick season When the moon is full, people get together. There are always delicious food on the dinner table at the time of reunion. On the dining table of Hunan people, the most popular one is fish head with chopped peppers. Hunan cuisine is a classic. Almost zero failure steamed dish. A main course, a huge fish head, a layer of hot chopped peppers, red fire, round and full, sour and spicy. It's suitable to serve wine and rice. It's an excellent holiday dish Fish head with chopped peppers, braised pork, shrimp and forest Ha ha. It seems that Hunan is full of delicious food. It is full of fragrance. The same long-term prosperity. The same salivation. The same Hunan flavor in the same bone Hunan. The land of fish and rice. Fish may be the most familiar taste on the tip of Hunan's tongue. Day and night, the food is full of lips and teeth. Hunan people express the taste of fish to the extreme. Among them, the fish head with chopped peppers, a pure steamed dish, a huge plate and a layer of warm chopped peppers, are very popular. It's so simple
Cooking ingredients
Cooking Steps
Step1:Nowadays, the head and back of silver carp are killed. The gill and scales are removed, the black film is removed, the teeth and their connecting tissues are removed. The fish flesh is cut with a flower knife. The blood is draine
Step2:Marinate the cleaned silver carp head with Erguotou, salt and ground white pepper for 15 minute
Step3:Marinated fish head into the fish head plate with ginger slices on the botto
Step4:Chopped red peppers, spicy millet, chopped ginger and garlic, pickled black bean and perill
Step5:In a pot of oil, stir fry millet, spicy ginger, garlic, black bean and perilla. Add steamed fish and black bean to boil. Spread on a piece of fish hea
Step6:In a pot, stir fry the red chopped peppers, ginger, garlic, black bean and perilla. Add steamed fish and black bean to boil. Spread on another fish hea
Step7:In a large pot, put the high soup in. Boil it over high heat. After steaming, put the fish head into the lid of the pot. Steam for 10 minutes. Turn off the heat and steam for 2 minutes
Step8:Sprinkle the fish head with scallion. Heat the oil in a pot. Stir up the fragrance with hot oil
Cooking tips:Luo Li BA shuo-1. Perilla. One of the soul of Hunan cuisine to make river food. It has a unique charm. 2. The head of fish must be the head of silver carp. It must be killed with a knife on the back. That's the basis of a beautiful butterfly shaped head. It's easy to see that many fish heads made by Qing Qing are killed by the belly. Ha ha. That's because the master of killing fish in the vegetable market is lazy. The belly is easy to kill. But the vegetables are not beautiful. 3. The head of fish must have less body and meat. Two fingers wide is enough It is because the fish lips, fish marrow, fish skin, fish eye, fish swim bladder, fins and fish bone meat are not the flesh of the fish. These are the essence and charm of the silver carp. Therefore, the price of the head of the silver carp is much higher than that of the fish tail. 4., the flavor of the chopped pepper must be spun with oil. So the smell of the fish will be fully stimulated. 5., the time of the fish head maturation depends on the size of the fish head. Only salt, steamed fish and soy sauce and chopped peppers are needed for fish head to taste. 7. Steamed fish head with high soup instead of white water
