Chinese Food
Fish head with chopped peppers
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Fish head with chopped peppers belongs to Hunan cuisine. It's a famous dish in Xiangtan. It integrates the delicious of fish head and the spicy of chopped peppers. It is fat but not greasy, tender and delicious, with unique flavor. In particular, the oil used in this dish is tea oil. Fish head with chopped peppers is spicy and salty. It is especially famous in Xiangtan, Hunan Province. It has a unique flavor. The fish head with chopped peppers in Xiangtan, Hunan Province can be eaten in restaurants and hotels all over the streets. Its origin is related to Huang Zongxian, a famous scholar in Qing Dynasty. The hot red peppers cover the white and tender fish head. They smell hot and fragrant. 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. From then on, he had a taste of fish head
Cooking ingredients
Cooking Steps
Step1:Clean the fish head, remove the black thin clothes and internal organs, and then use it
Step2:Put shallots, leeks and ginger slices into the cooking machine, add a third of yellow rice wine, and press them into onion and ginger juice for use
Step3:Rub the fish heads with the squeezed green onion and ginger juice for many times and marinate them for 1520 minutes. This way can remove the fishheads and remove the fishy smell of the fish soil
Step4:Marinate the fish head and pour out the excess water for use
Step5:Prepare relevant seasonings. Dice garlic and ginger. Dice red pepper. Appropriate amount of Douchi and streaky pork for use
Step6:Drain the water with chopped pepper sauce for later use (use a spoon to press dry. Stir fry to avoid excessive water in the pot. Affect the taste
Step7:Pour in the edible oil and add some streaky pork to refine until the streaky pork is burnt yellow (the smell of lard is more fresh and the taste of fish head is rich).
Step8:Take out the pork dregs with the newly refined lard, put in the ginger and garlic, stir fry them, then add in the Douchi, stir fry them, finally add in the red pepper, stir dry the water, then add some chicken essence and oyster sauce, stir fry them evenly.
Step9:Cut pepper seasoning is ready to use. Do not add salt because cut pepper and other seasoning contain salt.
Step10:First put two chopsticks in the steaming plate to prop up the fish head. Then evenly pour 1, a certain amount of beer into the fish head in the following order to increase the freshness of the fish head. 2, a certain amount of fish oil in black bean sauce. 3, a certain amount of chicken essence. 4, a certain amount of white sugar. 5. Slowly spread the prepared chopped peppers to the whole fish head. 6. Finally, put a certain amount of ginger and onion in the center of the fish head. Finally, pour a certain amount of salad oil into the steaming pot (put two chopsticks in the steaming plate to support the fish head and make it easier to steam through.)
Step11:Steam over high heat for about 12 minutes. Remove the ginger and scallion and sprinkle with Scallion powder. Draw out the steam chopsticks and put them on the table for eating (the time depends on the size of the fish head
Cooking tips:1. It's very important to develop fish head to remove fishy smell. 2. It's very important to mix chopped pepper sauce (if you like it more spicy, you can add Hainan Golden sauce or other spicy sauce to mix it). 3. It's very important to steam fish head to time to avoid aging. There are skills in making delicious dishes.
