As we all know, Sichuan cuisine is dominated by spicy and fresh flavors such as hot pot and boiled beef.
In Hunan cuisine, it must be mentioned that the famous minced pepper fish head!
About chopped pepper fish head
It is said that huang Zongxian, a scholar of the Qing Dynasty, fled to a small village in Hunan to escape the prison of writing and borrowed a farmer's home. The family was poor and could not afford to buy vegetables, but fortunately, before dinner in the evening, the farmer's son fished a river fish and returned home.
So, the hostess put salt in the fish to cook the soup, and then chopped the pepper and steamed it with the fish head. Huang Zongxian felt very delicious and has been fond of fish heads ever since.
(Let's do it with the master!) ）
Li ping
Founder of Tian Qu Yuan
Senior Technician of Chinese Cooking
Required ingredients
Ingredients: 1 fish (more than 5 kg)
Seasoning: 120 g minced pepper / 50 g wild pepper / 120 g pickled chili pepper 15 g dried tempeh / 3 g pepper / 10 g minced ginger / 20 g minced garlic / 20 g oyster sauce / 5 g salt / 150 g lard / 50 g steamed fish sauce / 150 g boiled fish broth
The specific dosage is added according to personal preference
Preparation: Make chopped peppers
✔ Chopped pepper fish head, as the name suggests, chopped pepper is the most important ingredient, and its practice is also extremely exquisite.
✔ Chopped pepper generally uses millet pepper, chopped into the size of soybean grains, while chopping while adding salt, you can refer to the ratio of 5 pounds of pepper to a pound of salt (salt pickled for production).
✔ The chopped peppers are put into the altar, sealed, and fermented for one to two months, and a certain amount of water is added to the mouth of the altar when fermentation, and a certain amount of salt is added to the water.
Step 1: Chop the pepper to taste
✔ After fermentation, add dried tempeh, pepper, minced ginger, minced garlic, oyster sauce, stir well and add the cooked oil.
Step 2: Stuff the pepper
✔ Cut the fish head and plate it, and place the belly of the fish around it. After setting, add salt (to taste) and add wild pepper to the mouth of the fish.
Step 3: Season
✔ Drizzle the prepared minced peppers on the fish (each part should be laid out in place), then put the pickled peppers (soaked in the old altar for about a year), add steamed fish soy sauce, two spoonfuls of lard, and two spoonfuls of fish broth.
Step 4: Steam the fish
✔ Place the fish in a steamer and steam for eight to ten minutes.
Hot red minced peppers, covered with white and tender fish head meat,
Steaming hot and fragrant aroma.
The temptation of Hunan cuisine,
It is perfectly reflected in the "chopped pepper fish head".
Steaming method
Let the fresh flavor of the fish head be preserved as much as possible within the meat,
The taste of chopped peppers
And it seeps into the flesh of the fish just right,
Fish head sticky soft,
Fat but not greasy, salty and slightly spicy.
The entrance is delicate and crystalline,
With a mild-mannered spicy smell.
The fragrance of chopped peppers and the gum of the fish head blend perfectly,
The fish is tender, smooth and q-bullet.
After the basket comes out of the cage, the mouth of the minced pepper fish head is upturned,
Looking up at the stars, majestic,
Bright colors,
Satisfy the appetite at the same time
It's also full of eyes!
Master's dish, home-cooked taste
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