The weather is too hot, eat nothing appetite, chopped pepper fish head is a good choice, sour and spicy refreshing and tender fish meat is not only low fat, but also particularly stimulating taste buds, today I share with you the method, is my personal favorite recipe, and the restaurant in the self is some differences, the feeling is not so complicated, the amount of oil is much less, healthy and delicious. It is especially recommended to use Donggu Yipin Fresh Special Grade Brewed Soy Sauce, which only requires a small amount and the dishes will have a delicious taste.
By Eyes of Water
<h2>Royalties</h2>
Big Fish Head 1/2 (700g)
Red minced pepper paste 80g
Vegetable oil 15g
Garlic head 15g
Ginger 10g
Spring onion 5g
Cooking wine 10g
Steamed fish soy sauce 10g
Donggu Yipin Fresh Special Grade Brewed Soy Sauce 8g
Aged vinegar 6g
Salt 2 g
<h2>Practice steps</h2>
1: Wash half a large fish head (net weight about 700g) and sprinkle with 10g cooking wine
2: Pour 15g of vegetable oil into the pot to burn and smoke, turn off the heat, pour in 80g of red minced pepper paste and 15g of minced garlic, some of the remaining temperature to simmer it fragrant. (You can also add 5g of tempeh, then the fish head will have a special sauce flavor, the taste is also very good)
3: Pour in 10g steamed fish soy sauce, 8g Donggu Yipin fresh special brewed soy sauce and 6g aged vinegar, stir well. (Don't look at the amount of fresh special brewed soy sauce in Donggu, the taste is particularly delicious)
4: Drizzle on the marinated fish, pour enough water into the steamer, bring to a boil over high heat, and then put the fish head into it to steam. (Be sure to remember: after the steamer water is boiled, you can put the fish head in, and the whole process is steamed on high heat)
5, put in the fish head steamed and start timing for 10 minutes, time to take out the fish head, sprinkle 5g of spring onion. (When restaurants do this step, most of them will burn a pot of hot oil at the bottom to pour on it to stimulate the aroma, and it is best to omit this step, there is too much grease)
<h2>Tips</h2>
How to steam the fish is fragrant and not fishy? 1. The fish must be fresh, and then the scales must be treated cleanly, and the black membrane of the fish's belly should be scraped clean. 2. After marinating the fish head in cooking wine and salt for half an hour, a little liquid will come out of the fish head, and the marinated liquid needs to be poured out before pouring with minced pepper sauce. 3. Steamed fish head must not be under the pot of cold water, to wait for the water to be completely opened, and then put the fish into the steam, if the cold water under the pot, then a lot of water vapor will flow to the plate, the taste will be more fishy.
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