How to make Yuanyang chopped pepper fish head hotpot

For many foodies, seeing delicious food is their greatest happiness. So today I will give you a chance to learn how to make this chopped pepper fish head hotpot with me. I believe that it will taste even better when you do it yourself!

1. Clean the fish head, add salt and Guangdong rice wine to the fish head, spread it evenly, marinate for half an hour, and then rinse it with water

2. Chop the garlic and ginger into small pieces, cut the green onion into flowers, prepare Shi Yunsheng chicken soup, pickled ginger, pickled pepper, pickled pepper water, golden chopped pepper, and red chopped pepper

3. Add oil to the pan and sauté pickled ginger and pepper

4. Pour in pickled pepper water

5. Pour in Swinburne chicken broth

6. Then pour the soup into the Taji pot (any pot will do, this is the biggest pot in my house), and put the bean curd in the middle of the pot

7. Place the fish head on the bean curd skin

8. Apply ginger, garlic, golden chopped pepper and red chopped pepper to the fish head in turn.

9. Put the pot on the stove and pour soy sauce and sugar into the soup.

10. Cover the lid and cook over high heat for 12-15 minutes until the fish eyes are bulging and white.

11. Then sprinkle with chopped green onion and chicken essence

12. Heat oil in another pan and pour it on the fish head.

After reading the detailed introduction of Yuanyang Chopped Pepper Fish Head Hotpot, I believe you can’t wait. Don’t be anxious. First remember this specific method in mind, and then learn to do it well. I believe you can do it well.