Steamed Fish Head with Diced Hot Red Peppers(duo jiao yu tou )

Steamed Fish Head with Diced Hot Red Peppers

Introduction:

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. [cuisine] Hunan cuisine Hunan cuisine is short for "Hunan cuisine". It is famous for its rich variety, distinct taste and rich local characteristics, and its famous teachers. Hunan Province is located in central and South China, with mild climate, four distinct seasons, abundant sunshine and concentrated rain. In the south, there is Hengshan, the Nanyue Mountain in the world of Xiongqi; in the north, there is Dongting Lake, a vast expanse of clear water, where the four rivers of Ting, Zi, yuan and Li converge. The unique natural conditions are conducive to the development of agriculture, animal husbandry, sideline and fishery, so the products are particularly abundant. Nowadays, due to the differences of regional products, social customs and natural conditions, Hunan cuisine has gradually formed three local flavors: Central Hunan, southern Hunan, Dongting Lake and Western Hunan mountainous areas. Hunan cuisine has three characteristics: first, it has exquisite craftsmanship and beautiful shape and taste. There are as many as 16 basic Dao techniques in Hunan cuisine. The specific application and the combination of evolution make the dishes varied. For example, the "hair with hundreds of pages" is as thin as silver hair, "comb with hundreds of pages" is like comb teeth, "liuniuliji" is the same as thin paper, and there are more innovative dishes such as "chrysanthemum squid" and "goldfish playing with lotus". The knife technique is strange, lifelike and ingenious. The craftsmanship of Hunan cuisine not only focuses on the beauty of shape, but also takes into account the needs of cooking, so it can shape according to the taste and has both shape and taste. Such as "red stewed Babao chicken", the whole chicken is peeled, and the water is not leaking. The finished product is not only beautiful, but also fresh, soft, crisp and delicious. 2、 Is good at seasoning, known for hot and sour. Hunan cuisine pays special attention to the taste of raw materials, highlighting the main flavor and precise connotation. The flavoring process varies with the texture of raw materials, such as the "slip" of the flavor in a quick fire, the "simmer" of the flavor in a slow fire, the "roast" of the flavor after mixing, and the "steaming" of cooking while tasting, etc. The taste is fine and meticulous. There are many kinds of condiments, such as sour, sweet, salty, spicy, bitter and so on. There are also some special condiments in Hunan, such as "Liuyang Douchi" and "Xiangtan longpai soy sauce", which are of high quality and strong taste, adding a lot of color to Hunan cuisine. Hunan cuisine seasoning is characterized by "hot and sour", with acne as the main ingredient, and sour as one of the ingredients. "Acid" is the acid of pickles, more mellow and soft than vinegar. Spicy is related to geographical location. Most areas of Hunan Province are low-lying, warm and humid climate, which was called "low humidity land" in ancient times. Hot pepper has the effect of improving heat, appetizing, dehumidification and driving wind, so it is deeply loved by Hunan people. Over time, it has formed a regional, with a distinct sense of food customs. 3、 There are various techniques, especially simmer. As early as the early Western Han Dynasty, Hunan cuisine had many kinds of skills, such as soup, grilling, eating, washing, boiling, waxing, moistening, preserved, Potamogeton crispus and so on. After long-term reproduction and changes, in modern times, the more exquisite skill is simmering. Simmer can be divided into "red simmer" and "white simmer" in color change, and can be divided into "clear soup simmer", "thick soup simmer" and "milk soup simmer" in seasoning. Such as "group an shark fin" crystal Ying mellow, "Dongting turtle" juice pure nourishment, etc., are the best in Hunan cuisine

Production steps:

Step 1: wash the fresh fish head and set aside

Step 2: apply appropriate amount of salt and cooking wine, marinate for more than ten minutes, about 20 minutes.

Step 3: some water will come out, pour it out, sprinkle some steamed fish soy sauce, and put a little chicken essence on the fish head

Step 4: prepare accessories, millet, scallion, ginger, garlic

Step 5: chopped, I also prepared another two Hangzhou peppers, cut into rings

Step 6: spread minced spicy millet, scallion, ginger and garlic on the fish head

Step 7: put some chopped peppers on the shop

Step 8: put in the steamer

Step 9: cover, bring to a boil and steam for a quarter of an hour

Step 10: a quarter of an hour or so is enough. Sprinkle with Hangzhou pepper, cover the pot and simmer for a while

Step 11: heat the oil in a hot pan, add some onion, ginger and garlic to stir fry

Step 12: pour the sauteed minced onion, ginger and garlic together with hot oil on the fish head. OK。 If you have coriander at home, you can sprinkle some coriander

Step 13: if you are worried that the fish is not cooked, you can taste it with chopsticks, and then decide whether you need to steam it for a few minutes

Step 14: start eating

Materials required:

Fish head: half

Chopped pepper: right amount

Oil: right amount

Scallion: right amount

Salt: right amount

Sauce: right amount

Vinegar: right amount

Garlic: right amount

Ginger: right amount

Note: note that all the tools, utensils and hands for making chopped peppers should be kept dry without water, otherwise they are easy to mildew

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Duo Jiao Yu Tou