Sauce pepper fish head (with Xiang-style genuine sauce and pepper sauce sauce and improved version of the sauce and pepper sauce recipe)
peculiarity:
Hunan minced pepper fish head upgrade dish, the taste is delicious and strong, the meat is tender and fat, slightly spicy and refreshing, and the fragrance is clear and bone-clear.
Formulated to:
Zhu Xiangjia, Senior Culinary Technician, Executive Chef of a Green Hotel Management Company in Xiang, Hengyang, Hunan Province.
raw material:
1 bighead carp (about 1200 g).
seasoning:
Marinade 5,000 g (20 fish heads can be marinated in this amount), 200 g homemade pepper sauce, 10 g chives, 180 g salad oil.
Homemade marinade sauce recipe:
Wash 200 grams of green onions, 200 grams of ginger, 200 grams of garlic, 150 grams of parsley, 200 grams of celery, 200 grams of carrots, pat loosely, add water to 50 grams of rice wine, 35 grams of salt, 30 grams of monosodium glutamate, beat into marinade juice (this amount can be marinated for 20 fish heads) and set aside.
The recipe and preparation method of genuine sauce and pepper sauce:
Recipe (1)
Marinated sauce pepper 5 kg.
3 kg of tea oil, 100 g of minced ginger and minced garlic, 150 g of flower carving wine, 100 g of water tower aged vinegar, 100 g of Lee Kum Kee steamed fish soy sauce, 50 g of monosodium glutamate, 15 g of sugar, 100 g of chicken essence, 1.5 kg of ground wild mountain pepper, 2 bottles of yellow lantern chili sauce.
make:
1: Rinse the peppers with water to remove the saltiness and chop.
2: Put tea oil in the pot, when it is 70% hot, add ginger and garlic and stir-fry on low heat to make the incense, add yellow lantern pepper sauce and stir-fry red, sauté the flower carving wine, aged vinegar, steamed fish soy sauce for 1 minute, add sauce pepper and wild mountain pepper crushed and stir-fry for 1 minute until fragrant, turn off the heat into THE MSG, sugar and chicken essence to taste, pour out and let cool as you like.
apply:
1. After steaming the fish, this recipe does not need to be seasoned with Lee Kum Kee steamed fish soy sauce, and can be directly poured with hot oil.
2: When steaming the fish, put knotted green onions on the surface of the fish.
remark:
Preparation of sauce peppers:
Green pepper (the kind that makes tiger skin pepper) 5 kg.
2 kg of salt, 1 kg of high liquor, 500 g of white vinegar, 500 g of dried garlic seeds, 50 g of star anise, 500 g of fresh red pepper.
make:
1, 10 kg of water boiled and cooled, add red pepper to the stem to wash, dry and put into the tank, add salt, highly white wine, white vinegar, dried garlic seeds, star anise, fresh red pepper mix well, seal and marinate for 1 week.
2: Wash the green peppers, dry them and put them into the cylinder, and marinate the cover of the cylinder for 15 days.
Recipe (2)
5 kg of tan sauce pepper (available on the market) and 1.5 kg of bottled wild pepper.
500 grams of yellow lantern chili sauce, 500 grams of minced ginger and minced garlic, 1 bottle of manhole oyster sauce, 150 grams of monosodium glutamate, 100 grams of chicken powder, half a bottle of HaiTiansheng pumping king, 2.5 kg of cooked lard.
1: Wash the pepper with cold water and the wild pepper with cold water, control the water and chop it.
2: Heat a dry pot, add the pepper with the sauce and the minced wild mountain pepper and sauté for 5 minutes until the water is slightly dry, then remove and set aside.
3: Heat the dry pot, put in the lard and cook until it is 20% hot, add the minced ginger and garlic and stir-fry on low heat, put in the altar sauce pepper, wild mountain pepper and stir-fry on low heat, and finally put in the remaining spices and fry for 5-10 minutes, take out and let cool.
This recipe is to add 30-50 grams of Lee Kum Kee steamed fish soy sauce per serving when steamed in the basket.
Improved recipe and preparation method of pepper sauce (suitable for northern regions)
3 kg of tea oil, 100 g of minced ginger and minced garlic, 200 g of oyster sauce, 150 g of flower carving wine, 100 g of water tower vinegar, 100 g of Lee Kum Kee steamed fish sauce, 15 g of spicy girl sauce, 50 g of monosodium glutamate, 15 g of sugar, 5 g of pepper powder, 150 g of green onion, 100 g of ginger slices, 100-150 g of garlic cloves of patted pine, 50-80 g of whole coriander, 1.5 kg of wild mountain pepper, 15 g of sand ginger powder, 2 bottles of yellow lantern chili sauce.
1: Rinse the sauce pepper with water to remove the salty taste, chop it; put the tea oil into the pot, and when it is 60% hot, add the shallots, ginger slices, garlic cloves, coriander and sauté for 6-7 minutes, take out the filter oil.
2, put in the pot of boiled 500 grams of tea oil, when it is 70% hot, put in the minced ginger, garlic and stir-fry on a low heat, add the spicy girl sauce, yellow lantern chili sauce and stir-fry red, under the oyster sauce, flower carving wine, aged vinegar, steamed fish soy sauce oil simmer for 1 minute, into the sauce pepper, wild mountain pepper stir-fry for 1 minute until fragrant, put into the container, the remaining boiled tea oil spoon by spoon pour on the sauce pepper, and then add MONOSodium glutamate, sand ginger powder, sugar, pepper to taste, pour out and let cool as you like.
This recipe does not need to be seasoned with Lee Kum Kee steamed fish soy sauce after steaming the fish, and can be directly poured with hot oil.
Green pepper (the kind that makes tiger skin pepper) 50 kg.
Fine salt 10 kg, white vinegar 1.5 kg, high liquor 300 g.
Wash the green peppers, dry them and put them in the jar, add fine salt to the surface, pour white vinegar, sprinkle high liquor and press with a large stone, and marinate the cover of the cylinder for at least 20 days.
Preparation Method:
(1) Wash the head of the bighead carp and cut it from the middle, cut it with a knife and soak it in the marinade juice for 30 minutes until it tastes good.
(3) Fish out the soaked fish head, put it on the plate (you can put 8 coarse chopsticks under the fish head cross pad to help the fish head mature), pour the homemade sauce and pepper sauce, and steam for 10-12 minutes.
(4) Sprinkle the fish head with chives and pour hot oil on it to serve.