The provenance of the chopped pepper fish head is said to date back to the Yongzheng period of the Qing Dynasty, when the anti-Qing scholar Huang Zongxian fled because of the "word prison" of Wen Jie.
On the way, it passes through a small village in Hunan and lives in a poor peasant family. The farmer catches a fathead fish from the pond, and the farmer's wife uses it to cook to entertain Huang Zongxian. After the fish is washed, the fish is boiled with salt, and then minced with home-grown chili peppers and steamed with the fish head, I don't want Huang Zongxian to eat it and feel very delicious, can not forget.
After Shi Ping returned home, he asked the family chef to improve this dish, so he had a "chopped pepper fish head" and became a representative of Hunan steamed vegetables.
Practice 1
· ingredient
1 head of fish, minced pepper, 1 tbsp high liquor, a little pepper, 1 tbsp cooking wine, 1 tbsp steamed fish sauce, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion.
· method
1. Wash the fish head, cut it from the middle of the fish lip, and slash a few times obliquely under the fish head.
2. Sprinkle cooking wine, pepper and salt on the fish head, spread well and marinate for 20 minutes.
3. Pour the highly highly white wine into the minced pepper, mix well and set aside.
4. Drizzle a little oil on the surface of the marinated fish head and spread well.
5. Slice the ginger and green onion into sections and spread on the bottom of the bowl.
6. Add the treated fish head.
7. Then spread the chopped pepper from step 3 on the head of the fish.
8. Put an appropriate amount of water in the steamer, bring to a boil, then put in the fish head, cover the lid, and steam for about 10 minutes on high heat.
9. Take out the steamed fish head, pour off the excess soup in the bowl, sprinkle with green onions, pour in the steamed fish soy sauce, and then heat the appropriate amount of oil and pour it on it.
Practice two
1 fish head, 10g chopped green onion, 300g ginger, 150g chives, minced pepper, oyster sauce, steamed fish sauce, beer 150g.
1. Remove the scales of the fish head, break it evenly from the back, remove the gills, black film, beat the half moon flower knife and wash it, and soak the ginger, chives and fish head in the water for 15 minutes.
2. Place the fish head face upside down on the plate, spread with oyster sauce, monosodium glutamate, beer and add the minced pepper.
3. Then turn the fish head upside down, evenly smear the above spices, pour in the steamed fish soy sauce, put it in the steaming drawer and steam.
4. Sprinkle with green onions, pour hot oil and wipe the edges of the plate.
Approach three
700g fish head, 1 green onion, 1 piece of ginger, 1 head of garlic, 2 tbsp minced pepper, 1 tsp salt, 1 tsp black pepper, 1 tbsp steamed fish soy sauce, 1/2 tsp chicken essence.
1. Wash the fish head with salt, rinse off the brine, sprinkle 1 teaspoon of pepper, steam the fish soy sauce and marinate for 10 minutes.
2. Mince the pepper and garlic, cut the green onion and ginger into strips on the bottom of the plate.
3. Heat the oil, add the minced pepper and garlic and sauté it, add the chicken essence and set aside.
4. Spread the fish head with minced pepper, bring water to a boil and steam for 10 minutes.
5. Heat the oil, pour over the fish and garnish with green onions.
Practice four
1 fish head, salt, cooking wine, ginger, garlic, pepper, oil.
1. Wash the fish head first and marinate it with salt and cooking wine for 30 minutes.
2. After the fish head is marinated, rinse and plate, sprinkle with minced ginger and garlic, and spread a layer of minced pepper.
3. Take the steamer, add water to boil, put the fish head into the pot, steam for 10 minutes out of the pot, and finally drizzle the hot oil on it.
Practice five
1 silver carp head, salt, peanut oil, pepper, ginger and garlic, cooking wine.
1. Wash the fish heads and marinate them with salt and cooking wine for half an hour.
2. Rinse the marinated fish heads, plate them, add ginger and garlic on top, and spread a layer of minced pepper.
3. Bring water to a boil in the pot, put the fish head into the pot and steam for 10 minutes.
4. After the steamed fish head comes out of the pot, boil two spoonfuls of peanut oil and drizzle on it.
5. Spicy and delicious minced pepper fish head is on it.
Practice Six
Fish head, salt, cooking wine, ginger, garlic, green onion, tempeh, oil, minced pepper, chicken powder.
1. Clean up the fish head, split from the middle of the fish lip to the two backs, evenly touch a small amount of salt, cooking wine, and marinate for about 10 minutes.
2. Finely chop ginger and garlic, cut green onion into small rings; Wash the tempeh in water and drain and set aside.
3. Add a small amount of oil to the wok on the heat, sauté the minced ginger and garlic and add tempeh and stir-fry until fragrant.
4. Mix 3-4 tablespoons of chopped pepper into it, then add a little chicken powder to freshen and mix well.
5. Add a little green onion and ginger slices to the bottom of the plate, add the fish head, and spread the mixed chopped pepper on the surface of the fish head.
6. Bring water to a boil in a steamer, add minced pepper fish heads and steam on high heat for 10 minutes; Sprinkle with chopped chives, drizzle with steamed fish soy sauce, and finally pour 1 spoonful of hot oil on top.
Practice Seven
1 fish head, 1 teaspoon salt, 1/2 green onion, 2 small pieces of ginger, cooking wine, a little water starch, 1 handful of minced pepper, 1 tablespoon vegetable oil.
1. Wash and cut the fish head in half, and use a knife to cut two knives on the fish meat.
2. Spread evenly over the fish head with salt, spread ginger shreds on top and bottom, drizzle with cooking wine and vegetable oil and marinate for about 10 minutes. Mince the pepper fish head
3. Spread the fish head with an appropriate amount of chopped pepper.
4. After the water comes to a boil, steam for 12 minutes, then steam for another 3 minutes until cooked.
5. Steamed fish will have more soup, put the soup back to the pot and cook.
6. Add a little water starch to outline it, dry it slightly, and then drizzle it back on the fish head; Drizzle with a little shallot oil to enhance the flavor.
7. Add shredded shallots to serve.
Practice eight
Fish head, shallot, ginger, garlic, minced pepper, salt, sugar, soy sauce, chicken fat, lard, pepper, chili oil, pepper oil.
1. Split the fish head from the head, wash and spread on the plate; Finely chop the green onion, ginger and garlic and set aside.
2. Heat the oil and stir-fry with chopped pepper.
3. Add green onion, ginger, garlic and stir-fry until fragrant. Season with sugar soy sauce and pepper.
4. Spread the fried ingredients on the fish head, time the water after boiling, and get out of the pot for about ten minutes. Heat the pepper oil, pour over the fish and add parsley.
Practice Nine
Fish head, pickled pepper, green onion, steamed fish soy sauce, cooking wine, peppercorn powder, black pepper powder, ginger slices, salt, sugar.
1. Wash the fish head, smear a little salt and prepare; Mince the pickled peppers and set aside.
2. Pour the accessories into a small bowl, mix well, evenly spread the front and back of the fish head, ginger slices and green onion on the table.
3. Cut the ginger and garlic, heat the oil in a hot pan, pour in the minced ginger and garlic, and stir-fry until fragrant.
4. Then pour in the chopped pickled pepper, add a little sugar and salt, and slowly fry over medium heat until the pepper aroma comes out.
5. Then pour the prepared chopped pepper sauce on the fish head, spread the chopped pepper on the surface of the fish head, and then put it into the pot and cover the steam, steam for about 15-20 minutes to get out of the pot.
Practice ten
One fish head, minced pepper and pickled pepper, garlic, ginger, tempeh, coriander, soy sauce, sugar, chicken essence, cooking wine, salt to taste.
1. Clean up the fish head, touch the salt evenly, drizzle the cooking wine, and marinate for about 10 minutes.
2. Garlic, ginger, tempeh, minced pickled pepper, fry in oil pan until fragrant.
3. Mix with soy sauce, umami sauce, sugar and chicken essence into a sauce, pour it on a fish plate, and then spread it with stir-fried garlic rice and minced pepper.
4. After the water comes to a boil, steam on high heat for 8 minutes, sprinkle with parsley out of the pot, and you can do it.