Chop pepper fish head, the most authentic method, 8 minutes out of the pot, a hundred times better than the restaurant, easy to learn, the whole family loves to eat

As a Hunan native, the most familiar taste is probably chopped pepper fish head. Happy, chopped pepper fish head with beer, sad, chopped pepper fish head with white wine, proud, chopped pepper fish head with red wine, lost, chopped pepper fish head with rice wine, hahahaha. Countless times of ear and sideburn grinding on the tip of the tongue, this hearty sour and spicy, has been integrated into the soul of Hunan people, carved into the bones of Hunan people. A mouthful of delicious fish head, a glass of spicy liquor, for the wanderer who lives alone in a foreign land, at this time, what he tastes is not only the pleasure of food, but also a kind of nostalgia above the lips and teeth, the taste of his father in the memory of the past, the advice of his mother in his ears, and the attachment and love for his homeland in the soul and dreams. Food, carrying memories, his fragrance is hidden in the cracks of the years, inadvertently, when the sun sprinkles into the heart, he will comfortably exude the fragrance, like the laziness of a cat, silently, but as gentle.

Ingredients

Fishhead 1

Greenonion,gingerandgarlic Appropriateamount

Steamedfishsoysauce 15 ml

Lightsoysauce 15 ml

Salt 10 g

Oystersauce 15 ml

Agedvinegar 10 ml

Cooking Instructions

The head of the tarpon is cut from the back, the gills are cut to remove the scales, the black membrane is removed, the teeth and their connecting tissues are removed, the fish meat is hit with a flower knife, the blood is washed out, and the ginger slices are put into the fish head plate
Marinate the cleaned fish heads in white wine, salt and freshly ground white pepper for 15 minutes
Ginger and garlic cut rice, shallots cut flowers, black bean sauce perilla soaked
Millet spicy minced
Sit on the pot and stir-fry the red chopped pepper, ginger, garlic, bean sauce and perilla until fragrant, add steamed fish soy sauce, light soy sauce, oyster sauce, aged vinegar, white wine, salt, and stir-fry until fragrant
The stir-fried steamed fish is placed on top of the half of the fish
Prepare millet spicy steamed fish as usual and cover it on the head of half a fish
Steam the steamer, put the fish head plate into the lid of the pot, steam for 8 minutes, turn off the heat and steam for 2 minutes
Sprinkle the fish head with chopped green onions, sit in a pot and heat the oil, and the hot oil can be fragrant