A detailed explanation of the authentic practice of Hunan cuisine recipe-Chinese Food-best chinese food recipes-cooking food

A detailed explanation of the authentic practice of Hunan cuisine

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Minced fish head with peppers is also known as the first dish of great fortune. Its origin is related to Huang Zongxian, a famous scholar in the Qing Dynasty. It is said that during the Yongzheng period of the Qing Dynasty, Huang Zongxian fled to a small village in Hunan Province to escape from the prison of writing and lived in a peasant household. The family is very poor. They can't afford food. Fortunately, before dinner at night, the son of the farmer fished a river fish and went home. So the hostess put salt in the fish and boiled the soup. Then she chopped up the chili and steamed it with the fish head. Huang Zongxian thought it was very delicious. Since then, he has a special love for fish head. After the shelter, he let his family cook to improve it, and it became today's Hunan famous dish fish head with chopped peppers.

Cooking ingredients

big head:1

fat:moderate amount

red pepper:moderate amount

garlic:moderate amount

ginger:moderate amount

Douchi:moderate amount

steamed fish and soy sauce:moderate amount

chicken essence:moderate amount

beer:moderate amount

Cooking Steps

Step1:The right amount of red pepper. The right amount of red pepper. The right amount of red pepper. First cut it with a slanting knife. Then cut the red pepper into strips. Finally, dice it. The right amount of garlic. The right amount of ginger. Remove the side material. First slice it and then cut it into shreds. Finally, dice it. The right amount of fat. The right amount of tempeh. The right amount of ginger. Cut it into thick slices and put it in the plate for use. The right amount of shallot.

Step2:Put the shallots and ginger slices into the juicer. Add half a bottle of Huadiao wine. Cover it and fry it in inching mode. Pour the shallots and ginger juice into the stainless steel basin for standby.

Step3:A big head. Put the head up. Put it on the chopping board. Cut it from the middle of the back of the head. The bone in the middle of the back of the big head is the crispness. Break the head open by hand and put it on the chopping board. Remove the gills and black film (there will be fishy gills, there will be bitter black film). Then clean the big head. Cut the fish with a knife (the knife should not be too deep. The knife can touch the fish bone). Then put the big head fish into the onion and ginger juice. Evenly smear the onion and ginger juice inside and outside. Marinate for 15 minutes (to remove the fishy and muddy taste).

Step4:Cut some chili in the pot. Strain into the leaky spoon to remove the water. Then squeeze the water with the spoon.

Step5:Heat the pot to remove the right amount of oil. Add in the right amount of fat and stir evenly. Fry the fat in the fat (lard adds the flavor of fish head). Remove the fat from the oil. Stir in the chopped ginger and garlic and stir evenly. Add in the chopped hot peppers with squeezed water and stir continuously (avoid sticking to the pot). Stir out the aroma of hot peppers. Stir dry the water of hot peppers. When the water of hot peppers is fast drying, add the diced red peppers and stir Stir evenly. Stir in the sweet taste of red pepper. Add chicken essence, white sugar and Douchi, stir fry evenly. Wait for the water to dry. Pour into stainless steel basin for standby.

Step6:Put the chopsticks in the plate crosswise (heat the bottom of the fish head evenly). Shake the pickled fish head, remove the onion and ginger juice, and then put it in the plate. Pour in the right amount of beer (deodorization, tenderness and freshness). Pour in the right amount of steamed fish and soy sauce, add the right amount of chicken essence, and then pour in the small amount of salad oil. Spread the fried chopped chili on the fish head evenly. Finally put the right amount of ginger slices and shallot. Steam the water in a steamer. Put the fish head into the air. Steam for ten minutes (the specific time depends on the size of the fish head). Try to insert the fish head with chopsticks. The chopsticks can be directly inserted into the bottom of the plate.