Overturning the traditional "minced pepper fish head" -- [steamed minced pepper fish head without water](dian fu chuan tong de duo jiao yu tou wu shui zheng duo jiao yu tou )

Overturning the traditional "minced pepper fish head" -- [steamed minced pepper fish head without water]

Introduction:

"Minced pepper fish head" is a classic Hunan dish, which is available in Hunan restaurants of all sizes. I go to Hunan restaurant for dinner as a cat. Although I don't order it every time, I will order it at least seven or eight times every ten times. The red minced pepper covers the tender fish head, which makes me have a good appetite. I'll get rid of the whole fish head by dividing it into two. I'll also order a piece of dried noodles and stir fried noodles With the rest of the soup and chopped pepper to eat together, yard to think of this taste really greedy ah. Although I like it, I have never made "minced pepper fish head" by myself. I always worry that I can't grasp the heat properly, steam the fish head too old, or steam it too bad. Fortunately, there are many Hunan restaurants in Shenzhen. You can eat them at any time if you want. Even in my rural area, there are several Hunan restaurants all around. Although the taste is ordinary, you can still satisfy your hunger when you are lazy. In this way, I can't make a fish head any more. Last month, I went to work as a volunteer. Sister Yuhe, the moderator of the food edition of Fangwang forum, made her "minced fish head with pepper" for the house banquet. Under the guise of giving her a hand, I have been learning from her side. I can really see the pickled fish head in the early stage, but I didn't learn the key thing in the end. Because we made a large quantity that day, a total of 12 copies, using a professional steaming cabinet, and the full-time chef in the kitchen was responsible for the time, which was different from our own cooking in the household steamer, and we still didn't learn it all. Last weekend, I became addicted to fish head again. If I used to go out to eat directly, I almost cooked my own food recently. I had my stomach in my mouth. I really didn't want to eat out, so I decided to cook by myself. I bought the fish head and pickled it. It smelled good. Before steaming, I began to have trouble again. I didn't know how long to steam it. I looked around on the Internet. Some people said that it took more than 10 minutes, while others said that it took 20 minutes. This was too bad. I was even more confused. I remember that when I saw people steaming fish without water in a cast iron pan on the Internet, I decided to steam fish head in a cast iron pan. Since someone said that steaming fish head in water for 10 minutes, I can definitely steam fish head in a cast iron pan for 10 minutes. Before putting the fish head into the cast iron pot, I brush a thin layer of oil, spread a layer of green onion and a little ginger, and then put the fish head or something. Bake it over medium low heat for 10 minutes. As soon as the cover is opened, a fragrance overflows. The "delicious" of the fish head is integrated with the "spicy" of the chopped pepper. It seems that the water free steamed minced pepper fish head made by cast iron pot is better than the traditional "minced pepper fish head". The cast iron pot makes the fresh smell of the fish head better retain in the meat quality, and the taste of minced pepper just seeps into the fish meat. The fish head is waxy and soft, but not greasy. The entrance is tender and crystal clear, with a gentle spicy taste. Even the scallion at the bottom of the pot inhales the soup of steamed fish The juice is very delicious, so I'm going to make another shallow cast iron pot to make all kinds of waterless steamed fish. Who says we like fish? How can we have less tools to make fish delicious? "

Production steps:

Step 1: wash and dry the fish head, shred the ginger, crush the garlic, and reserve the original root of the scallion;

Step 2: wipe the fish head with a little cooking wine, vinegar, salt and oil;

Step 3: mix fish head with shredded ginger and chopped garlic;

Step 4: add a little old fish head;

Step 5: take a cast iron pot;

Step 6: brush a layer of wave thin oil on the bottom of cast iron pot;

Step 7: lay a layer of green onion and ginger on the bottom of the cast iron pot;

Step 8: put the fish head into the cast iron pot;

Step 9: spread a layer of chopped pepper on the fish head and marinate for 30 minutes;

Step 10: after marinating, pour in a little steamed fish soy sauce;

Step 11: cover the pan and bake over low heat for 10-12 minutes;

Step 12: after baking, serve in a pan.

Materials required:

Fish head: 1

Jiang: a little

Shallot: a little

Garlic: a little

Salt: a little

Cooking wine: a little

Vinegar: a little

Old godmother: a little

Chopped pepper: right amount

Steamed fish and soy sauce: a little

Edible oil: a little

Note: 1. It's OK not to use cast iron pot, but use a pot with good sealing and heat preservation; 2. Old Ganma has a certain degree of salinity, so it's necessary to put a small amount of salt on the fish head; 3. The time of steaming fish depends on the size of the fish head and the pot used.

Production difficulty: simple

Process: others

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dian Fu Chuan Tong De Duo Jiao Yu Tou Wu Shui Zheng Duo Jiao Yu Tou