Two color fish head with chopped pepper(shuang se duo jiao yu tou )

Two color fish head with chopped pepper

Introduction:

"Every weekend morning I go to the market to buy vegetables. When I pass by the aquatic products stall, I can always see several huge fish heads on the fish stall. At first, I always feel that such a big head looks terrible. Who can cook with such a big fish head. Later, I gradually learned that the big fish head was the head of pangtouyu, which was specially used to make minced pepper fish head. In retrospect, I've eaten a lot of minced pepper fish heads, most of which are grass fish heads or black fish heads. I've never eaten fat head fish heads. Is it because fat head fish is more expensive? Baidu online a, pangtouyu is the best choice to do minced pepper fish head, so this weekend morning I went to the vegetable market to buy pangtouyu head, fortunately the last fish head was bought by me, to go later will die, hurry home to do minced pepper fish head, ha ha. "

Production steps:

Step 1: 1 head of pangtouyu weighs about 2 kg, 1 small piece of ginger, 2 shallots, steamed fish with soy sauce, and chopped green and red peppers.

Step 2: split the fish's head from one side after descaling, leaving the other side not to split (I'm looking for the fish seller to help me split, I don't have the courage). Rinse the fish head with clean water, rub both sides with salt repeatedly, put them into the plate, and pour in an appropriate amount of cooking wine to soak them.

Step 3: wash and cut shallots, slice ginger and set aside.

Step 4: take a small clean bowl, add proper amount of cooking wine, steamed fish, soy sauce and 1 teaspoon sugar, mix well and set aside.

Step 5: because the canned chopped peppers are slightly larger, I took a knife to chop the red chopped peppers on the chopping board to make them more broken.

Step 6: green pepper is the same.

Step 7: wash the soaked fish head with clean water. Place the ginger slices on the bottom of the fish dish, then put the fish heads on the fish heads, then slice the green and red chilli on the fish.

Step 8: boil water in the steamer, put the fish in the pan after the water boils, cover and steam for 8 minutes. 8 minutes later, turn off the heat, open the lid, sprinkle scallions on the chopped peppers, cover and steam for 2 minutes (without firing). Take out the fish plate. Put a little oil in the pot, heat it until the oil smokes, and then pour it on the fish.

Step 9: eat it while it's hot. It's really delicious.

Materials required:

Fat head fish head: 1

Red pepper: right amount

Chopped green pepper: right amount

Shallot: 2

Ginger: 1 yuan

Steamed fish soy sauce: right amount

Edible oil: right amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Note: 1, there is no fat head fish can also be replaced by other fish, such as grass carp, black fish, but the premise is that the head must not be too small, otherwise it is not to eat fish head. 2. Fish head salted with salt and cooking wine, washed with water, and then steamed can effectively remove the fishy smell. If you do not wash directly steamed, one is more fishy, the other is because chopped pepper and steamed fish soy sauce also have salty taste, may lead to the final fish too salty. 3. Some people chop pickled peppers instead of minced peppers in this dish. I suggest not to do so, because they have different tastes and different processing techniques. The fish head with pickled peppers is not minced peppers. If there is no green chopped pepper, it is OK to use all red chopped peppers. I want to eat two kinds of chopped peppers, so I choose to drop them in this way. 4. You can't use soy sauce instead of steamed fish soy sauce in sauce. Add 1 teaspoon sugar to improve freshness. Don't put too much. 1 teaspoon is enough. 5. After the fish is steamed, put the minced green onion again to keep the green of minced green onion. Steaming fish head for 8 minutes is enough, otherwise the meat will be old. Steaming fish head for 2 minutes is to absorb more steam and keep it tender and smooth. 6. The final hot oil is essential, hot oil can stimulate the juice and onion flavor, play the finishing point.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Shuang Se Duo Jiao Yu Tou