Hunan cuisine is known as one of the eight major dishes in China, fine workmanship, changeable taste, moist color, spicy, tender taste, welcomed by the majority of foodies, is an indispensable dish on the holiday table, the following introduction to the family version of the production method.
The first step is to select fresh silver carp (bighead carp is also available), clean up, chop the fish head with about 5 to 10cm of the fish body, otherwise the fish head is easy to scatter, and then split the fish head from the middle, the fish body hit the flower knife a few times, and then put in salt, cooking wine, green onion, ginger marinate for 10 minutes.
The second step, prepare to chop the pepper, a small amount of red pepper cut into small cubes, like to eat spicy can also add a little millet spicy, the ratio of the three is best 3: 1: 1. Heat the oil, add chopped pepper, red pepper, millet spicy, ginger, minced garlic, tempeh, cooking wine, steamed fish soy sauce, sugar and stir-fry, stir-fry for 3-5 minutes soul chopped pepper sauce out of the pot.
In the third step, place the fish heads on a large plate, sprinkle the minced pepper sauce evenly on the fish heads, put them in a steamer and steam for 10 minutes. Sprinkle with chopped shallots and drizzle hot oil on the chopped shallots, and "Zi La" is finished!
If you come to some hand-rolled noodle pairings, it is even more delicious, I hope you foodies will try it!