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1. Silver carp is also called fat-headed fish, big-headed fish, and black silver carp, and looks like silver carp. The body is flat, the head is large and wide, and the head length is about 1/3 of the body length. The mouth is also wide and slightly upturned. The eyes are low. The gill openings are larger and the gill cover membrane is well developed. The scales are thin and dense. The back is blue-black, the sides are dark brown with black or yellow spots, the abdomen is gray-white, and each fin is light gray.
2. Today, Lao Liu will share the home-made recipe of "Chopped Peppered Silver Carp". Friends who like it can save it first and try it yourself when you have time.
3. Let’s start with the ingredients needed:
3 pounds of silver carp, 150 grams of chopped pepper, 80 grams of garlic, 50 grams of pickled ginger, 520 grams of pickled wild pepper, 10 grams of black beans, 10 grams of green onions.
4. First, put the Cut off the head and tail of the Hualien fish, then split the middle of the head, and then chop a few times on the head to make it easier to taste. Then remove the black film and blood in the head, and trim the tail and tail fins neatly. Then wash the fish head, fish tail and fish segments and set aside
5. Then cut the fish segments from the middle of keel , remove the keels and ribs, and then fillet the fish into fillets. Then put it into a basin for marinating. First add 3 grams of salt, two grams of MSG, and a little cooking wine, and mix well with your hands. Then pour in an egg white, knead it with your hands to make it sticky, then add half a spoonful of cornstarch, and stir. Evenly, then add a little cooking oil, mix well and marinate for 30 minutes
6, then mince the shallots, flatten the garlic and chop into minced garlic, soak and mince the ginger, soak the wild sansho pepper and cut into pepper rings
7, and then arrange the fish heads On a plate with fish tails, place marinated fish fillets in the middle and set aside. Pour 80 grams of soybean oil into the pot, first add minced garlic, soaked ginger, and tempeh and saute until fragrant, then add chopped peppers and soaked wild peppers and continue to stir-fry, then add 20 grams of light soy sauce, and cook the chopped peppers to a thick consistency
8 , then put the cooked chopped pepper on the fish head and tail. Keep the fish fillets original and do not add chopped pepper. Then put it into a boiling steamer and steam over high heat for 15 minutes. When the time is up, take out the fish plate, sprinkle with chopped green onions and garnish with coriander. In this way, a plate of chopped pepper fish with spicy head and tail and fresh fillets is ready.
9, Chopped pepper fish is a traditional famous dish in Xiangtan, Hunan, and belongs to Hunan cuisine . It combines the "fresh" taste of fish and the "spicy" taste of chopped chili peppers to create a unique flavor. It is particularly pointed out that the oil used in this dish is camellia oil. The chopped pepper fish in Xiangtan, Hunan can be eaten in large and small restaurants and hotels in the streets and alleys.
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