Fish head with chopped pepper belongs to Hunan cuisine and is a famous dish in Xiangtan. Combining the "freshness" of the fish head and the "spiciness" of the chopped chili pepper, it is fat but not greasy, the meat is tender, fresh and spicy, and has a unique flavor. It is parti

Fish head with chopped peppers belongs to Hunan cuisine and is a famous dish in Xiangtan. Combining the "freshness" of the fish head and the "spiciness" of the chopped chili pepper, it is fat but not greasy, the meat is tender, fresh and spicy, and has a unique flavor. It is particularly pointed out that the oil used in this dish is camellia oil. Let’s take a look at the origin and introduction of the chopped pepper fish head. I hope it will be helpful to you!

The origin of the chopped pepper fish head

It is said that it can be traced back to the Yongzheng period, when the Literary Prison was flourishing, and the famous anti-Qing scholar Huang Zongxian, On the way to escape, I passed through a small village in Hunan and stayed with a poor farmer's family. It happened that the farmer's son caught a river fish from the field pond, which solved the hostess's worry about being a clever wife, so he used the river fish to cook. After the fish is washed, the fish meat is boiled with salt and then chopped with home-grown chili peppers and steamed with the fish head. Huang Zongxian ate it and found it very delicious. After returning home, he asked the chef at home to improve the dish, and today's "Chopped Pepper Fish Head" was born.

For authentic Hunan cuisine, the fish heads chosen are grass carp, silver carp, silver carp, mainly because these types of fish have large heads and tender meat. Sometimes it's not just a fish head, but mostly half the body, served on a huge plate, which makes people feel that the master chef must not be satisfied with this dish. When a dish reaches a certain place, it often needs to incorporate some local characteristics. When the fish head with chopped pepper arrived in Wuhan, it was said that it was made of Wuchang fish . According to the character of Wuhan people, I am afraid that the whole fish will be used instead, and it is called "Wuchang fish with chopped pepper". Another example is those places in the south of the Yangtze River that are not good at eating spicy food. When making fish head with chopped pepper, the chefs will always be merciful and use less pepper. However, the locals with mild taste also slurp when they eat it.

Fish head with chopped pepper is a very delicious dish. The nutritional value of fish head with chopped pepper is very high. Many people like to eat fish head with chopped pepper. So do you know how to make fish head with chopped pepper? How to make fish head with chopped pepper? Which one is more delicious? The editor will introduce to you the authentic way to make fish head with chopped pepper. I hope you like it.

How to make fish head with chopped pepper

Materials: Fresh fat fish head (also known as male fish, big head fish). A special tip for fish head: the fish head must be fresh and should not be placed in the refrigerator for a long time. Finely chop chili pepper, ginger, MSG (or chicken essence), cooking oil, steamed fish soy sauce, and light soy sauce.

　　Method

　1. Cut the fish head open, remove the gills, wash, drain and put on a plate.

　2. Spread the finely chopped chilies evenly on the surface of the fish head (the amount can be decided according to taste).

　3. Add diced ginger, salt (a small amount, because there is a lot of salt in chopped pepper), MSG, steamed fish soy sauce, cooking oil and a small amount of water.

　4. Put the fish plate into a cold steamer (avoid high pressure or hot pot), turn on high heat and steam for 8-10 minutes.

　5. Heat the pot, pour a tablespoon of light soy sauce and garnish with scallions.

. Chopped pepper silver carp head

Materials: 1 silver carp head, soaked in red pepper 20, 2 tablespoons of cooking wine, half a spoon of chicken essence, black bean 1 tablespoon, 3 chives, 1 small piece of old ginger, Half garlic, appropriate amount of salt. Method

1. Cut the fish head open, remove the gills, wash, drain and put on a plate.

　2. Spread the finely chopped chilies evenly on the surface of the fish head (the amount can be decided according to taste).

　3. Add diced ginger, salt (a small amount, because there is a lot of salt in chopped pepper), MSG, steamed fish soy sauce, cooking oil and a small amount of water.

　4. Put the fish plate into a cold steamer (avoid high pressure or hot pot), turn on high heat and steam for 8-10 minutes.

　5. Heat the pot, pour a tablespoon of light soy sauce and garnish with scallions.

Chopped pepper silver carp head

Ingredients: 1 silver carp head, more than 20 soaked red peppers, 2 tablespoons of cooking wine, half a spoon of chicken essence, 1 tablespoon of black bean, 3 chives, 1 small piece of ginger, and half garlic Each, appropriate amount of salt.

Method

1. Wash the fish head and cut it in half, connect the back of the fish head, soak the red pepper and chop it finely, chop the green onion, mince the ginger, and mince half of the garlic.

　2. Then put the fish head in a bowl and apply oil. Sprinkle chopped pepper, minced ginger, salt, black bean, and cooking wine on the fish head.

　3. After adding water to the pot and boiling, put the fish head and the bowl into the pot and steam until cooked (it takes about 10 minutes). Spread minced garlic and scallions on the fish head and steam for another one to two minutes.

　4. After taking out the bowl from the pot, put the wok on the fire and heat the oil until it is 100% hot, scoop it up and pour it on the fish head.

　Silver Carp Head with Chopped Peppers

　Materials: Silver Carp Head300g.

Accessories: 50 grams of red pepper.

Seasonings: 10 grams of shallots, 5 grams of oyster sauce, 7 grams of salt, 8 grams of white sugar, 5 grams of white vinegar, 10 grams of starch (peas), 10 grams of cooking wine, 3 grams of MSG, 10 grams of green onions, 20 grams of ginger, 5 grams of garlic , 5 grams of tempeh. Method

1. Make the pepper sauce in advance: remove the stems of the peppers, wash them, and dry them with kitchen paper .

　2. Chop 10 grams of pepper, ginger, and 10 grams of garlic, put them into a container, add 3 grams of salt, 5 grams of tempeh, and 3 grams of sugar, and mix well.

　3. Put the mixed chopped pepper into a glass bottle, add two layers of plastic wrap to the mouth of the bottle, and cover tightly. Leave it for about 7 days before eating.

　4. Clean the fish head, split it into two halves with a knife, and connect the back of the fish head.

　5. Take half a basin of water, add white vinegar and refined salt, and soak the fish in the basin to remove the fishy smell.

　6. Take out the fish head, apply oyster sauce on the cut surface, and evenly sprinkle with MSG, starch, refined salt, cooking wine and sugar.

　7. Place the fish head on the plate, smear it with chopped pepper sauce, place onion, ginger and garlic underneath, steam it in a pot over medium heat for 20 minutes.

　7. Take out the steaming plate, sprinkle minced chives on the fish head, pour in hot oil and serve.

| Braised fish head with chopped pepper

| Materials: silver carp head, chopped pepper, Sichuan peppercorns, green onion, ginger, garlic, starch, refined salt, balsamic vinegar, cooking wine, white sugar, soy sauce, stock, pepper, red oil and salad oil.

Method

1. Wash the silver carp head, cut it into two conjoined halves with a knife from the lower jaw, pickle with salt, cooking wine, green onion, and ginger to taste: mince the green carp, ginger, and garlic.

　2. Heat oil in a pot, add fish head and fry until both sides are slightly brown, remove and set aside.

　3. Leave a little oil in the pot, add Sichuan peppercorns and stir-fry until fragrant. Remove the Sichuan peppercorns, add minced ginger, minced garlic, and chopped peppers and stir-fry until fragrant. Add cooking wine, stock, soy sauce, vinegar, sugar, fish head, boil, and skim. Remove the foam, simmer over low heat, thicken with wet starch, pour in red oil, add pepper and chopped green onion, and serve on a plate.

　 Fish head with chopped pepper - Dishes Features

Fish head with chopped pepper belongs to Hunan cuisine and is a famous dish in Hunan. The "salty" and "spicy" flavor of chopped chili pepper penetrates into the fish head, giving it a unique flavor. The dishes are bright red in color, rich in flavor and tender in texture. Fat but not greasy, soft and waxy, fresh and spicy.

The taste of the dishes

Spicy red chopped peppers, covering the white and tender fish head meat, emitting a hot and fragrant aroma. The spicy temptation of Hunan cuisine is perfectly reflected in the "Chopped Pepper Fish Head". The steaming method allows the fresh aroma of the fish head to be retained in the meat as much as possible, and the flavor of the chopped pepper penetrates into the fish meat just right. The fish head is glutinous and soft, fat but not greasy, salty and slightly spicy. The entrance is tender and crystal clear, with a gentle spicy taste!!