Steamed Fish Head with Diced Hot Red Peppers downy haunting

Published Oct 11, 2022 at 12:37pm ET

Cut pepper fish head is also known as "Hongyun Dangtang" and "Kaimen Hong". It belongs to Hunan cuisine. It is a famous dish in Xiangtan. It combines the "delicious" fish head with the "hot" pepper cutting, and has a unique flavor. The dishes are red and bright in color, strong in taste, tender in meat, fat but not greasy, soft and waxy in taste, delicious and spicy.

Food Material List

1 Fat-headed Fishhead 1

Operational steps

1 After washing the fish head, cut the fish head from the part of the fish body, half-cut into two parts connected with the skin, wipe the water on the inside and outside surface of the fish head with kitchen paper towel, sprinkle a little salt and cooking wine, evenly spread on the inside and outside surface of the fish head;
2 Add chopped scallion and ginger slices and marinate for 10 minutes.
3 Add vegetable oil to the pot, heat it and put it into scallion and ginger slices. After deep-fried, filter the scallion oil out for use. Remove scallion and ginger slices and spread them on a plate.
4 Put the cured fish head, skin upward into the plate, evenly spread a layer of chopped pepper, put into the steamer which has been steamed, steaming for about 10 minutes.
5 Remove the steamed fish head, drain the excess water from the dish, heat the onion oil, pour it on while it is hot, then sprinkle with a little fragrant oil, and finally sprinkle with onions.

Tips

1. It is better to use the head of fat-headed fish for chopping pepper. Its meat is thick and tender, and its taste is the best;
2. Because chopped pepper contains salt, the amount of salt should be paid attention to when picking the head;
3. The amount of onion oil and fragrant oil should be added in order to extract the fragrance of chopped pepper, so as not to rob the fragrance of chopped pepper;
4. The amount of chopped pepper should be based on the quantity of chopped pepper. Population taste adjustment.

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