[Hunan cuisine] minced perch head with pepper(xiang cai duo jiao lu yu tou )

[Hunan cuisine] minced perch head with pepper

Introduction:

"My mother-in-law bought a big bass in the morning. As the saying goes, it's cool and hot. That is to say, she eats cuttlefish in winter and perch in summer. It's the fattest time. Originally, I wanted to learn how to make peacock Kaiping fish, but the result was too big. I couldn't find a suitable plate, so I cut off the head and tail of the fish to make minced pepper fish head. This, as everyone on earth knows, minced pepper fish head is a famous dish in Hunan. The difference is that he uses big head fish, and I use bass. "

Production steps:

Materials required:

Perch head: 300g

Perch tail: 200g

Chopped pepper: right amount

Ham: moderate

Shredded ginger: right amount

Chives: right amount

Salt: right amount

Edible oil: right amount

Pepper: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Cai Duo Jiao Lu Yu Tou