Fish head with double pepper(shuang jiao yu tou )

Fish head with double pepper

Introduction:

"Minced pepper fish head is a very common home dish, but as long as you use it a little bit carefully, you can turn the ordinary home dish into a five-star banquet dish; minced pepper with millet pepper, two different flavors of pepper, covered with white and tender fish head meat, with a hot and fragrant aroma. The method of steaming makes the fresh flavor of fish head be kept in the meat quality as far as possible, and the taste of chopped pepper and millet pepper just seeps into the fish, which makes people salivate! Learn and practice: 1. Garlic is a spicy material that matches the taste of fish. It can remove fishiness and increase flavor. You can also fry garlic in oil over low heat. It's called golden garlic. It has less pungent flavor and stronger flavor. It's more unique with fish head and chopped pepper. I like spicy, so I used white garlic (also known as silver garlic) 2. Remove the gills of the fish head and clean it, especially the black film in the belly of the fish body. That's the key to remove the fishy smell. 3. The specific time of steaming the fish head depends on the size of the fish head. 4. Don't spread the chopped peppers before steaming. After the first course of fishhead juice is poured out, it can be spread on the surface. In this way, the fishhead is fragrant but not fishy

Production steps:

Materials required:

Fish head: 1

Chopped pepper: 2 tbsp

Millet pepper: 8

Scallion: right amount

Ginger: right amount

Garlic: right amount

Red pepper: right amount

Yellow pepper: right amount

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Steamed fish soy sauce: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Shuang Jiao Yu Tou