Speaking of Hunan cuisine, you must have this fish head, the pepper and the double pepper head of the pickled pepper. The restaurant will often eat it. Today, you will come back to re-enact the double pepper head. The fish head is fresh. The big head fish, a fish head weighs 3.4 pounds, this can be too full of spicy addiction!
The weather is cold, I arrived at the market at 10:30, and I bought it at 11:30. I didn’t start cooking immediately. I mainly took the steps to make recipes. If it’s done, how long will the family have to go hungry? Therefore, in order to ensure the freshness of the fish head, the fish head is cleaned and completely removed, and the fish head is marinated for 30 minutes with 30 ml of cooking wine. If it is directly cooked, it can be marinated for 20 minutes.
Here to add, the size of the fish head is preferably 3 kg to 3.6 kg is good, too small and no meat, too big it is difficult to steam. My fish head is 3.4 pounds. I have a full dish on a large plate. After marinating with cooking wine, rinse it with water. Drain the water and put a pair of chopsticks on the plate. The fish head is placed on the chopsticks. More fresh! Steaming the fish head is to let the steam flow at the bottom of the fish head, and to reduce the length of time to contact the soup. If you have doubts, try to make it, the taste will not let you down.
Pour about 30ml of beer on the head of the fish.
Next is two tablespoons of steamed fish sauce, evenly drenched on the head of the fish, without steamed fish sauce with soy sauce!
Spread 4 pieces of ginger and 4 cloves of garlic clams evenly on the head of the fish. If you like garlic, you can add more.
I have pinched some salt with two fingers, about 5g, evenly sprinkle with ginger and garlic. If you usually use chicken essence or MSG, you can add some chicken essence or MSG. I usually rarely eat chicken essence. MSG, so only a little salt.
Spread three spoonfuls of scallions and peppers evenly over the head of the fish, so that the steamed fish head is particularly tasty.
Put the fish head into the pot after boiling in the pot. Steam the fish head for 8-10 minutes. I steamed the fish head for 3.4 pounds for 10 minutes. After the fire was turned off, it was opened for another minute. At this time, you can take out the chopsticks under the fish head. When you take the chopsticks, you can smell the bursts of fragrance. Super want to eat. But there are two steps. First endure.
In a separate pan, pour about 50ml of rapeseed oil. After boiling, use a spoon to evenly spread the rapeseed oil on the fish head. This step is mainly to firmly lock the water of the fish head with oil temperature, so that it can be eaten. More tender, not want to eat too oil with 30ml is also possible.
The last step is to use a spoon to slowly pour the soup at the bottom of the plate and evenly pour it on the head of the fish.
It’s very beautiful to make a makeup photo.
Take a look together, fresh and juicy, the focus is not at all embarrassed, eat a piece of fish must be dip in the soup and then eat with the pepper, so enjoyable!
It’s too late. . . It was fast. . . A fish head is robbed. . .