Hello everyone! I am @Mingguo Food, a chef who likes food, shares food, and communicates food. Chop pepper fish head is the most representative dish in Hunan cuisine. There are many ways to make chop pepper. Today I share a few chop pepper methods to make chop pepper. I hope my c

Hello everyone! I am

Chopping pepper fish head is the most representative dish in Hunan cuisine. Among them, there are a variety of methods for making chopped peppers. Today I share a few methods for making chopped peppers. I hope my colleagues can give me advice!

Of course, Mingguo Share chopped pepper method is not just steamed fish head, cold stir-fry, stir-fry, steamed !

chopped pepper sauce (1)

Ingredients: 1000 grams of bright red millet pepper, 300 grams of fresh green millet pepper, 200 grams of Mela spicy sauce, 400 grams of bean paste oil (made by stir-frying with bean paste and salad oil at 1:5) 60 grams of fermented black bean paste, 40 grams of chopped green onion, ginger and garlic rice, 250 grams of fine salt, 30 grams of white sugar, 50 grams of sesame oil,

Preparation method:

1 Bright red and green millet pepper , dry the water, chop it into fine particles, add appropriate amount of salt to marinate for an hour.

2 Decant the excess chili water in the box, add spicy sauce, minced fermented black beans, chopped chopped green onion, ginger rice, garlic, MSG, white sugar, sesame oil and special bean paste oil, etc., and mix well and seal it in the jar.

Features: Spicy and soft, mellow and fragrant, red and green, refreshing appearance and bright colors.

Scope of application: suitable for mixing with cold lace, such as chopped pepper and eggplant, chopped pepper and goose (duck) intestines, chopped pepper and chicken miscellaneous, etc.

Tips: Chop pepper sauce mainly reflects the spicy and fragrant flavor, so you can't invest too much in the fermented black bean paste, special bean oil and spicy sauce. These seasonings mainly play the role of auxiliary seasoning, so that the chop pepper sauce has a mellow and spicy taste. This sauce made of fresh pepper should not be used for a long time. It should be prepared and used immediately. It should be kept in a closed manner after use, and avoid dipping raw water.

dish. Practical

chopped pepper mixed with goose intestine

raw materials: raw goose intestine 500 grams, chopped pepper sauce 120 grams, minced coriander 25 grams, green onion 10 grams, 50 grams of celery stems 50 grams Edible alkali, ginger and green onion juice, stems, ginger and green onion, white wine, fine salt, MSG, sesame oil, etc.,

Make

Make

① Cut the goose intestines from it, scrape off the dirt and oil film, add salt and white wine, and rinse it with water, then add ginger and green onion juice and rub it, and remove the odor in clean water.

② Add more water to the pot, boil the lower stem, ginger, green onion and white wine, put it in the goose intestine for 3 to 4 minutes, and then remove it and cool it down, control the water and cut it into the growth section.

③ Cut the celery stems into thick shreds and blanch them in boiling water to control the moisture, add a little MSG, salt, and sesame oil and mix, place on the plate to the bottom, and put the goose intestines on the cover. Mix chopped pepper sauce evenly and pour it into a plate, sprinkle with chopped shallots and minced coriander.

chopped pepper sauce (2)

Ingredients: 2000 grams of spicy green and red pepper wild mountain pepper 3 bottles about 300 grams of Fenjiu 35 grams of fine salt 300 grams of rose dew wine 35 grams of white sugar

Made:

① Remove the stems and seeds of green and red peppers, wash, dry the water in a cool place, chop it into fine pellets as big as soybeans, add salt and marinate for about 15 minutes, and then decant the excess water. Chop wild peppers.

②Put the pickled fresh peppers into the pot, add wild mountain pepper (with juice), Fenjiu, rose wine and white sugar, etc., mix well, put it in the jar and store it in sealed for several days before seasoning is enabled.

Features: Spicy and fragrant, soft and rich in taste.

Scope of application This is a chopped pepper sauce with Lingnan flavor. Due to the addition of wild mountain pepper, Fenjiu and Rose Dew wine, the spicy taste is slightly sweet and sour, and the aroma is unique, which is suitable for steaming seafood dishes.

Tips: All ingredients should not be dipped in any cooking oil, avoid raw water, and ginger should not be added, because ginger can easily change color and taste, so it can only be added during cooking. After the sauce is filled, change the water at the jar frequently, avoid raw water and grease.

dish product real

chopped pepper dry steamed tong fish

raw materials 1 tong fish 1 tail chopped pepper sauce 120g light soy sauce king 15g Appropriate amounts of salt, white sugar, MSG, cooking wine, pepper, ginger and onion juice, raw powder, sesame oil, salad oil, shallot, etc.,

Make

Make

① Treat fish, use salt, ginger and onion juice, cooking wine, pepper, sugar, MSG and other flavor for more than 10 minutes.

② Place the fish after the flavour on a plate, add chopped pepper sauce into light soy sauce king, sugar, MSG, pepper powder, raw powder, etc., evenly pour it on the fish, seal it with plastic wrap, put it in the cage and steam it over high heat for about 12 minutes to come out of the cage.

③ Remove the plastic wrap covering the fish, sprinkle with chopped shallots, boil sesame oil and pour it on the chopped shallots.

chopped pepper sauce (3)

raw materials: 1500 grams of bright red millet pepper, 250 grams of fresh green pepper, 150 grams of wild mountain pepper, 150 grams of wild mountain pepper, 5300 grams of soaked red pepper soaked red pepper 200 grams of onion grains, 80 grams of ginger and garlic rice, 150 grams of pickled pepper oil, 200 grams of cooked vegetable oil, 350 grams of fine salt, oyster sauce, chicken essence, MSG, raw powder, pepper powder, etc., etc., make

① Green and red small pepper remove the stems, cut into fine grains, add appropriate amount of salt to taste; remove the stems of soaked chili and wild mountain pepper, cut into fine grains, and cut into fine grains, soak the ginger and cut into crushed rice .

②Put the above ingredients into a basin, then add ginger, garlic, onion grains, MSG, chicken essence, Husbandong powder, pickled pepper oil, cooked vegetable oil, etc. and mix well, put it in the jar and seal it for use the next day.

Features: Red and green, bright and beautiful colors, clear and spicy taste, rich in flavor, accompanied by a unique flavor of Polaroid.

Scope of application can be used for seasoning of chopped pepper-style dishes in steamed dishes and cooking dishes. It is especially suitable for fish, bullfrog , chicken and other aquatic poultry raw materials.

Tips: Pickled peppers, ginger, and wild mountain peppers contain salt. When adding salt, the amount should be appropriately reduced, and the salty taste should be based on. When cooking, you can add oyster sauce, minced coriander and scallion according to the specific requirements of the dish.

dish product real

chopped pepper bullfrog

raw materials 2 bullfrogs, 120 grams of chopped pepper sauce, 15 grams of oyster sauce, 6 grams of fine salt, 2 grams of pepper powder, 3 grams of chicken essence, 150 grams of tender loofah, more than 10 red peppers soaked 5 grams each of ginger and garlic slices

Salad oil, ginger and onion juice, sugar, vinegar, cooking wine, white wine, fresh soup, raw powder, and lard.

Make

Make

① After slaughtering the bullfrog, cut off the skin and remove the webbing and treat it, chop it into pieces about 1.5 cm in size, and use salt, ginger, green onion juice and cooking wine to taste.

frog skin is rubbed and washed with salt and white wine, then cut into pieces, and a layer of raw powder is added. Scrape the loofah with green and cut it into diamond-shaped pieces, soak the red pepper and pick the stems, and rinse it slightly with water.

② Add oil in the pot and cook until 60% hot. Mix the raw powder under the bullfrog, and mix well with the loofah pieces. Put the oil into the pot and remove it. Fry the frog skin and set aside.

③ Start a clean pot and add lard and heat it. First add slices of ginger and garlic and soaked red pepper to stir-fry to make the flavor. That is, put in the bullfrog, chopped pepper sauce and oyster sauce to make the flavor, add appropriate amount of soup, add cooking wine, chicken essence, and sugar to season, then add loofah and bullfrog skin to slightly burn, add thin layer, pour in oil and put in the pan!

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