Fish head with pickled pepper(pao jiao yu tou fu pao jiao zuo fa )

Fish head with pickled pepper

Introduction:

"That day, my husband bought a big silver carp. The body of the fish was used to make chicken stewed fish, and the fish head was made of pickled pepper. Pickled pepper is their own pickled red pepper, the principle and chopped pepper is the same, but chopped pepper is first chopped and then fermented, and pickled pepper is first fermented and then chopped. There are still some differences between the chopped peppers sold in the supermarket and the homemade pickled peppers. The pickled peppers have more flavor of the old jar. "

Production steps:

Step 1: mince pickled peppers or stir them into butter with a cooking machine, and stir fry them with peanut oil.

Step 2: split the fish head, evenly spread a little salt inside and outside

Step 3: first half of the fish head surface with a little pickled pepper, put into the seasoning basin, ginger slices, scallions on the section, evenly spread.

Step 4: then cover the other half of the fish head, and then spread a layer of pickled pepper sauce. Marinate for an hour or two.

Step 5: shred the remaining ginger.

Step 6: chop the scallion into scallion and set aside.

Step 7: Boil the water, put it on the pot and steam over high heat for 10 minutes.

Step 8: after the fish head is steamed, pour it into the plate carefully. (it would be better if there is a large enough plate and steamer. Just put the fish head on the plate and steam it in the steamer, so as to maintain the integrity of the fish head.)

Step 9: spread shredded ginger, scallion and prickly ash on the steamed fish head, wash it in an iron pan, heat it up, add proper amount of peanut oil and heat it to 100%.

Step 10: pour on the onion and ginger. A plate of red and fragrant fish head with pickled pepper is ready.

Materials required:

Silver carp head: 1

Ginger: one piece

Scallion: right amount

Peanut oil: right amount

Red pickled pepper: a handful

Zanthoxylum bungeanum: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: pickled pepper method: 1. Green red pepper wash, drain water. 2. If it's the first time to do it, you need to start it first. That is, first prepare oil-free cold boiled water, put in an appropriate amount of salt to boil, and then pour the salt water into a clean oil-free and waterless pickle jar. If you don't know how much salt to put in the first time, you can consider using saturated salt water, or just put enough salt. Put the green and red pepper into the jar, put a layer, and then sprinkle with a thin layer of salt. Don't fill the jar too full, because the pepper will come out of the water after being salted. If the jar is too full, it will overflow. 3. If there is already an old jar of water, put the hot pepper directly into the jar, and sprinkle a layer of salt. 4. Marinate for about two weeks, and you can use it. The longer the time, the better the taste. 5. When making pickled pepper sauce, directly chop pickled pepper or stir it with cooking machine. If you want to keep it for a long time, you can use vegetable oil to boil chili sauce. You can also use it to stir fry vegetables and stew fish.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Pao Jiao Yu Tou Fu Pao Jiao Zuo Fa