Red and green fish head with double peppers(wan li jiang shan hong yu lv shuang jiao yu tou )

Red and green fish head with double peppers

Introduction:

"Minced pepper fish head" is a famous Hunan dish, which is rich in nutrition and spicy. As long as it's a restaurant with the brand of Hunan cuisine, it can't do without the classic dish of minced pepper fish head. A full plate is served on the table. The thick green and red chopped peppers are covered with white fish. The color is bright and fragrant. Lift off the surface covered peppers and insert them into the head of the fish with chopsticks. The tender and smooth fish will drop at the touch of the chopsticks. The juice will flow across the table. The fragrance will come between the lips and teeth. Before chewing, the fish will go down the throat I've got a big appetite and a big finger movement. "

Production steps:

Step 1: clean the fish head.

Step 2: shred ginger, cut scallion, cut garlic into rice, and prepare green and red pepper.

Step 3: cut the head of the fish from the abdomen, connect the skin of the fish on the back, add a little ginger and scallion, mix in a little salt and cooking wine, spread evenly, marinate for half an hour.

Step 4: spread a little ginger and scallion on the bottom of the plate.

Step 5: put the fish head on the plate and add a few shredded ginger and scallions on it.

Step 6: spread green and red chopped peppers evenly on the left and right sides.

Step 7: boil water in the pan, put the fish head in the water and steam for about 10 minutes. (the specific time depends on the size of the fish head)

Step 8: take out the steamed fish head, remove the excess soup, and add a little steamed fish drum oil.

Step 9: Sprinkle garlic and scallion evenly.

Step 10: heat the oil in a pan until it smokes. Then evenly pour on the head of the fish, you can eat.

Materials required:

Fish head: one

Green chopped pepper: right amount

Red chopped pepper: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Salt: 1 / 4 teaspoon

1: cooking wine spoon

Steamed fish drum oil: 1 tbsp

Note: the heart of the poem phrase: 1: fish head should be pickled first, which can better remove the fishiness and taste. 2: Chopped peppers are salty, so put less salt. 3: when pouring oil, the oil should be hot enough and evenly poured. In this way, garlic rice will give off a strong flavor. 4: It's better to choose fresh, plump and fat fish head with clear and convex eyes. Or buy live fish.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Wan Li Jiang Shan Hong Yu Lv Shuang Jiao Yu Tou