Minced fish head with pepper in Hunan
Introduction:
Production steps:
Step 1: prepare the main ingredients and ingredients,
Step 2: in the basin, add shallot, ginger and cooking wine
Step 3: knead onion and ginger into juice by hand and pour into a bowl
Step 4: pour onion and ginger water on the fish head evenly
Step 5: after marinating for 10 minutes, take off the fishy smell and prepare to turn it over
Step 6: turn the fish over and control it, and the smell will be gone
Step 7: pour the oil into the pan, first add garlic and lobster sauce
Step 8: add chopped pepper, chili sauce, water, and a spoonful of monosodium glutamate,
Step 9: put basil leaves on the bottom to remove the fishy smell, pour the fried juice on the fish head evenly, steam for 20-30 minutes, and you can get out of the pot
Materials required:
Fatty fish head: moderate amount
Douchi: right amount
Chopped chili: right amount
Chili sauce: right amount
Shallot: moderate
Ginger: right amount
Garlic: right amount
Salt: right amount
Cooking wine: moderate
MSG: right amount
Perilla leaf: moderate
Note: can not eat spicy, you can put less chopped pepper, can be in the fish head, sprinkle a layer of chopped red pepper
Production difficulty: simple
Process: steaming
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : Hu Nan Zuo Fa Duo Jiao Yu Tou
Minced fish head with pepper in Hunan
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