Fish head with double pepper(shuang jiao yu tou )

Fish head with double pepper

Introduction:

"This is a dish learned from Lao Yang's kitchen. My husband likes it very much. Now this dish has become a regular one. "

Production steps:

Step 1: raw material drawing

Step 2: cut onion, ginger and garlic

Step 3: cut onion, ginger and garlic into two kinds of chopped peppers and mix well.

Step 4: marinate the fish head with salt, sugar, pepper and chicken essence for 10 minutes

Step 5: put the two chopped peppers on both sides of the fish head

Step 6: sit in a hot water pan, steam for 10 minutes, then turn off the heat, do not open the lid, and keep it stuffy for 5-8 minutes

Step 7: steam out of the pot, then sit in the pot, stir fry, pour in the oil, cook, smoke, turn off the fire, pour on the steamed minced pepper fish head (here, while pouring, taking photos, the photos are a little paste)

Step 8: it's done! Incense! Spicy and delicious!

Materials required:

Silver carp head: 1

Chopped peppers: right amount

Chopped pepper of wild pepper: appropriate amount

Salt: right amount

Sugar: right amount

Pepper: right amount

Chicken essence: appropriate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: do not put too much chopped pepper, otherwise it will be very spicy, because chopped pepper itself is salty, so you do not need to put salt when steaming. After making this dish several times, I found that if I spread some tofu under the fish head that day, I would feel better, ha ha.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Shuang Jiao Yu Tou