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 Li Xian, the son of Empress Wu Zetian, was exiled in Fangzhou (today's Fangxian County) during the Tang Dynasty. One day, Li Xian passed a small village and stayed with a farmer. The farmer's son caught a big fish from the river. Because the head of the fish was bigger than that of the ordinary fish, the hostess took the head off and steamed it with her own chopped pepper, sliced ginger and green onion. Steamed about half an hour on the table, and Li Xian and his party the same table taste. Li xianzan, who had tasted such a delicious taste, asked about the practice of the fish head. After returning to his residence, Li Xian asked the chef to learn how to cook this dish and improve it at the same time

Production steps:

Step 1: wash the fish head and cut it in half. Connect the fish head with the back. Sprinkle with scallion, salt, shredded ginger, cooking wine and marinate for 10 minutes.

Step 2: add water to the pot and bring to a boil. Pour the steamed fish soy sauce on the fish head and steam it in the pot (about 10 minutes). After steaming, remove the scallion and ginger.

Step 3: make oil in a pot, add chili sauce, minced garlic, minced ginger, minced rice and pepper, stir fry until fragrant. Salt, steamed fish, soy sauce, chicken essence, seasoning.

Step 4: pour the spicy sauce on the fish head evenly. (if you don't like spicy food, just solve it as shown in the picture, ha ha!)

Step 5: pour the spicy sauce on the fish head evenly. (if you don't like spicy food, just solve it as shown in the picture, ha ha!)

Materials required:

Silver carp head: 1

Chopped pepper: right amount

Steamed fish soy sauce: right amount

Minced garlic: right amount

Ginger powder: appropriate amount

Cooking wine: moderate

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Shredded rice pepper: right amount

Note: 1: don't eat fish on an empty stomach, be careful of gout. 2: steaming fish should not be too long, 10 minutes is enough! 3: It's not bad to put some hot fans under the fish head.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Duo Jiao Yu Tou