The pepper head is one of the most well-known dishes in Hunan cuisine. The main seasonings are pepper, bean paste, red pepper and spicy cardamom. The secret of the delicious is the fusion of the fresh fish and the spicy pepper. Good food, old sheep, produced.
First wash the fish head and cut it, pay attention to remove the black film from the fish.
Marinate with cooking wine and salt for about 5 minutes.
Then place the ginger and shallot segments on the bottom of the pan and place the fish head on it.
Pour a little oil into the pot to saute the pepper, red pepper, and spicy cardamom and bean paste.
Spread the fried sauce evenly on the fish head
After the water in the pot boils, put the fish head in the steamer and steam for about 8 minutes.
Finally, sprinkle some chopped green onion, hot oil, and pour the oil on the steamed fish head, so that the fish head is ready.