Fish head with chopped pepper(xiang cai duo jiao yu tou )

Fish head with chopped pepper

Introduction:

"Basic characteristics: bright red color, strong taste and tender meat. The taste of the dish is waxy and soft, fat but not greasy, salty, fresh and slightly spicy. It is said that during the reign of Yongzheng in the Qing Dynasty, Huang Zongxian passed through a small village in Hunan Province and stayed at the farmer's house. The farmer's son caught a river fish from a pond. The hostess put salt in the fish to make soup, chopped the pepper and steamed it with the fish head. Huang Zongxian thought it was very delicious. After returning home, he asked the chef at home to improve, so today's "minced pepper fish head" came into being. Pepper is not a native Chinese species, it is native to tropical central and South America, is the most important Indian condiment. Pepper was introduced to Europe in 1493. At the end of the 16th century, pepper was introduced into China as an ornamental flower, but it has not been used in food. In Zunsheng bajian (1591) written by Gao Lian in Ming Dynasty, there is the earliest record of pepper in China, "pepper is clumped, white flower, fruit looks like bald pen, spicy and red, very considerable". There are two ways for pepper to be introduced into China: one is to enter South China through the Strait of Malacca and take root and sprout in Yunnan, Guizhou and Guangdong; the other is to take the golden silk road from West Asia to Gansu and Shaanxi and cultivate in Northwest China. The northwest people eat chili, although not as fierce as the present Sichuan people, but it is also an indispensable food. Guizhou and its neighboring areas were the first places in China to eat hot pepper. During the reign of Kangxi, pepper was once used to replace salt in Guizhou. During the reign of Emperor Qianlong, Guizhou, Zhenxiong of Yunnan and Chenzhou of Hunan began to eat a lot of hot pepper. [Baidu] "

Production steps:

Step 1: prepare the ingredients.

Step 2: mix cooking wine, salt, chicken essence, sugar and vinegar to make the material.

Step 3: clean the fish head, put on disposable gloves and wipe the submerged material evenly until the fish head is submerged for 20 minutes.

Step 4: remove the pedicels of red pepper and pickled millet pepper, wash and chop them, and chop the onion, ginger and garlic.

Step 5: put chopped chili, onion, ginger and garlic into a large bowl, add a little peanut oil and chili oil, and mix well.

Step 6: put a little chopped pepper in the fish head.

Step 7: rub the remaining chopped chili on the surface of the fish head.

Step 8: add water and bring to a boil, put in the fish head, cover it and steam for 20 minutes.

Step 9: add oil to the frying pan until it smokes.

Step 10: cook to the steamed fish head (you can hear the sound) and sprinkle with coriander.

Materials required:

Bighead: 1

Pickled pepper: 100g

Red pepper: 8

Sugar: right amount

Chili oil: right amount

Ginger powder: appropriate amount

Minced garlic: right amount

Onion powder: appropriate amount

Vinegar: right amount

Cooking wine: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: 1. Wait for the water to boil, and then put it into the fish head to steam. 2. Fish head must be soaked and tasted.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Super spicy

Chinese PinYin : Xiang Cai Duo Jiao Yu Tou