Hunan cuisine, also known as Hunan cuisine , has taken shape as early as in the Han Dynasty, forming the unique food culture of the Xianghe River Basin. Cooking focuses on six words, "spicy, soft and delicate ", and catchy dishes include " Chili fried meat , chopped pepper fish head , and spicy fish head". There is only one word "spicy" that remains true to its roots.
Chop pepper fish head tastes spicy and salty, which is the highlight of Hunan cuisine. This dish is mainly fresh and spicy. The meat is delicate, fat but not greasy, fragrant and spicy, and tasteful. is very suitable for the taste of people who like spicy food. It is simply unstoppable and has endless aftertaste.
The main material for making fish heads is the topcoat of " Four Big Fish ". Topcoats are also called silver carp, fat head, big head, Baotou fish, etc. The biggest feature of topcoat is its big head. This fish is specially designed for chopping pepper, and others are fighting for their father! But it is bigger than who is.
日本1日本 is a freshwater fish with extremely high edible value. The meat is snow-white, delicate and delicious, large and fat, and not greasy when in the mouth. In addition, it also has a lot of nutritional value. has high fat, high protein, low cholesterol, and is rich in vitamins and trace elements. Steam and braised, and has the effects of to benefit the brain and help the memory.
chopped pepper fish head
Ingredients: {fat head fish, chopped pepper, shredded ginger, wild mountain pepper}
seasoning: {oyster sauce, light soy sauce, steamed fish soy sauce, salt}
1. The first choice for chopped pepper fish head is pineapple, that is, fat head fish. It can generally be bought in the aquatic market. Let the merchants help to deal with it. The fish head, fish gills, fish scales , and fish internal organs are all clean, especially the black film. It must be scraped clean. The main source of these fishy smells.
2. Use a sharp kitchen knife to split the fish head in half from the middle. This is the action, and it is more particular. You can cut the upper part and the bottom connecting the fish face. Do not cut the sections. Add an appropriate amount of shredded green onion, ginger, cooking wine, and white pepper powder, stir evenly, marinate for a while to remove the fishy smell.
3. Prepare a bottle of chopped pepper sauce. The chopped pepper sauce is made of fresh pepper marinated. It is fresh, spicy and refreshing, and has a strong flavor. It is one of the main ingredients for making chopped pepper fish heads. Boil oil in the pan, heat the oil, add minced garlic, ginger and wild pepper, and stir-fry it and then scoop in a few spoons of chopped pepper sauce. According to your personal taste, add oyster sauce, light soy sauce, steamed fish soy sauce, and salt in turn, stir-fry and turn off the heat.
4. After chopping peppers and frying, prepare a plate, place some shredded ginger at the bottom, place the fish head, and then spread a layer of shredded ginger. When steaming fish and seafood, add some shredded ginger appropriately to achieve a good anti-fishing effect. It is tried and done, so try not to omit it. This is a very critical step.
5. Put the fried chopped peppers neatly in sequence, spread them evenly on the fish head, then pour in an appropriate amount of steamed fish soy sauce, boil water with the pot, wait until the water boils, put the fish, cover the pot and steam for 13 minutes, adjust the time according to the size of the fish head, and generally is about 12-15 minutes.
6. Sprinkle a handful of chopped green onion, heat the oil into the pot, pour the oil on it, heat the oil to stimulate the fragrance, and stimulate the fragrance on it. The chopped pepper fish head made in this way is beautiful in color, bright in color, delicate in meat, and fat but not greasy, soft and glutinous in taste, fresh and spicy and palatable.
Skill summary
1. When dealing with fat-headed fish, you must clean the black film , fish gills, and fish teeth. This is the place where the fishy smell comes from. It must be clean, otherwise the taste will be unpalatable.
2. When the fish is placing the plate, the bottom and body of the fish are covered with some scallions and ginger. This way, the fish smell is small and the smell is small. can bring unexpected delicacies.
3. When steaming fish, you can observe the state of the fish eyes. When it bulges, it proves that the steam is ready. Generally, it will be almost ten minutes, so it should not be steamed for too long.
"Chopping pepper fish head" was rated as "Chinese cuisine" and is one of the top ten classic dishes in Hunan. The dishes have bright red color and strong and spicy flavor. During the steaming process, the taste of chopped pepper is cleverly penetrated into the fish meat. The "fresh" of the fish head and the "scent" of the chopped pepper are just right.
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