Sauce pepper fish head is a kind of food that many people like to eat, in our Hunan Hunan cuisine there are two kinds, one is sauce pepper fish head, one is chopped pepper fish head, this method is actually the same, but the choice of pepper is not the same, today we will use sauce pepper to make a sauce pepper fish head method.
The head of the fish I choose is the head of the male fish, because the meat of the head of the male is relatively fat, you need to scrape the scales, remove the gills, and then change the flower knife in the thick place of the meat, the first is convenient to taste, the second is to ripen faster when steaming.
Regardless of whether you choose a male fish head or a silver carp head, you must remember to take the black film inside to clean it, otherwise there will be a great earthy smell when eating.
The fish head pickling method is very simple, if it is a fresh fish head, I personally recommend not to put cooking wine, only need to use oyster sauce and edible salt to marinate on the line, oyster sauce can be fresh, salt can be into the taste, if you put cooking wine, but to the fish head to add a not very delicious taste, because the cooking wine itself is a kind of fishy condiment, generally we in the restaurant are using flavored ingredients to put cooking wine, if it is fresh personal is not recommended to put.
Ingredients can be cut a little, ginger rice, garlic rice, sauce chili crushed, red pepper crushed, some people will definitely ask why use red pepper water, mainly sauce pepper is generally sour, salty is heavier, so we match a little fresh pepper, so the taste of the pepper will be just moderate, all with sauce pepper, that will be too salty.
Stir-fry sauce is also very simple, first of all, add enough cooking oil to the pot, first add ginger and garlic to stir-fry, you can add a few tempeh inside, so that the taste of Hunan vegetables is more prominent, after stir-frying, then put in the sauce pepper and red pepper crushed, stir-fry again, seasoning add oyster sauce soy sauce, steamed fish sauce, pepper together to stir evenly, everyone remember, when frying this sauce, put these spices to the end to put, do not burn in the pot for too long, so it is easy to burn the sauce paste.
Then take another steamer and add water, boil after putting in the fish head, steaming on high heat for 16 minutes, this time we can decide according to the size of the fire in their own home, if the firepower is large, it may be cooked in 12 minutes, but if the firepower is small, it may be 20 minutes, and this everyone should be in accordance with their actual situation
After steaming, you can sprinkle some green onions on it, put a little pepper to remove the fishy, and the fresh fish head can be completely removed by pepper as a seasoning.
The last step, you can burn a little hot oil poured on the green onion, so that the fragrance of eating up will be more intense, in Hunan can cook noodles, you can also cook powder after eating the fish head, with that powder or noodles soaked in this soup, it is really cool and crooked, if you have come to Hunan, eaten authentic such Hunan cuisine, I believe you will definitely drool at this time.