From spring to summer, autumn harvest and winter storage, the deliciousness of fish meat can never be forgotten. Today I will teach you to make a chopped pepper fish head, friends who like to eat spicy, must remember to collect. Because the chopped pepper fish head made by this method is completely comparable to that made by restaurant chefs, Hunan people eat it well.
【Chopped pepper fish head】
Ingredients to prepare: 1 silver carp head, garlic, ginger, chopped pepper, pickled pepper, chives, cooking wine, tempeh, cooking oil, sugar, salt, oyster sauce, chicken essence
The specific steps are as follows:
1. In order to save the time of processing the fish heads, you can buy the processed silver carp heads directly from the vegetable market, and only need to simply process them when you go home. After scraping the excess black film in the fish head with a knife, put it in clean water and wash it off, and dispose of the blood and untreated internal organs.
2. After the fish head is thoroughly cleaned, put it on the cutting board, scratch a few knives on its surface, so that it can better taste, and put it in a bowl after processing.
3. Chop the ginger into minced ginger, cut the green onion into small pieces, put it in an empty bowl, pour in an appropriate amount of cooking wine, and knead the green onion and ginger juice by hand. Then pour the green onion and ginger juice evenly on the fish head, you can use your hand to spread it evenly on the fish head, remember to apply it inside and out, so that the green onion and ginger juice can be fully absorbed by the fish head. After that, place on the side and marinate for about ten minutes.
4. Prepare some garlic and ginger, chop them all and put them in a small bowl for later use. Prepare a few more large spoons of chopped pepper, put it in a fine mesh colander, press with a small spoon, squeeze out the juice inside. After that, prepare some pickled peppers and a handful of tempeh, chop them all and set aside with the chopped peppers. Finally, chop some chopped green onions and the ingredients are all ready.
5. Pour the oil into the pan, wait for the oil to heat up, pour in the ginger and minced garlic, wait for the garlic aroma to come out, then add the tempeh to it and stir-fry again. Then, you can put the chopped pepper in with the chopped pickled pepper. Finally, reduce the heat and slowly bring out the fragrant sauce.
6. At this time, the taste of the sauce is not mellow enough, you can add a spoonful of white sugar, a spoonful of oyster sauce, a little salt, a spoonful of chicken essence, an appropriate amount of light soy sauce and an appropriate amount of cooking wine to remove fishy. Stir-fry all the seasonings in the pan evenly, and when the rich spicy flavor wafts out, you can put it on a plate first.
7. Prepare a large plate that can hold the head of the fish, separate the two chopsticks on the plate, and put the head of the fish with the green onion and ginger removed on top of the chopsticks, so that the head of the fish can be heated more evenly. Then, cover the fish head evenly with the sauce.
8. Bring the water in the steamer to a boil first, then turn to medium heat, and then put the fish head in and steam for about ten minutes, and then you can get out of the pot.
9. Sprinkle with chopped green onions and pour piping hot oil while hot. When the heat is steaming and the aroma is overflowing, this chopped pepperfish head is made.
【Love Tips】
1. Remove the black film in the fish head, which can remove the fishy smell well and will not affect the taste and flavor.
2. You can also replace cooking oil with lard, because lard can better stimulate the aroma of the sauce.
3. When the chopped pepper sauce is covered on the head of the fish, be sure to cover the head completely, so that the taste of the whole head can be balanced and delicious.
