Ingredients and Method of Chopped Pepper Fish Head Sauce

Fish is a food ingredient that we are very familiar with in our lives. Many people like to eat fish very much. Eating fish is not just about eating the fish meat, the fish head is also a delicacy. The most common way to cook fish head is chopped pepper fish head, which is a famous traditional dish. The main ingredients are fish head and chopped pepper. The finished chopped pepper fish head has delicate meat, soft and tender taste, and moderate spiciness, and is loved by many people.

Preparation method of soy sauce and pepper fish head sauce

Method 1

Ingredients: 5 kg pickled chopped pepper.

Seasoning: 3 kg tea oil, 500 g minced ginger and minced garlic, 50 g Liuyang fermented black beans, 150 g Huadiao wine, 50 g MSG, 100 g chicken powder, and 15 g white sugar.

Preparation: Rinse the chopped pepper with clean water to remove the saltiness. Pour tea oil into the pot, heat it to 70% hot, add minced ginger and minced garlic, stir-fry on low heat until fragrant, add Liuyang fermented black beans and Huadiao wine, stir-fry on low heat for 1 minute, add chopped pepper and stir-fry on low heat for 1 minute until fragrant, turn off the heat, add MSG, chicken powder and sugar to season, pour out and let cool before using.

Application: After steaming the fish, add Lee Kum Kee Steamed Fish Soy Sauce for seasoning and pour hot oil on it.

Note: How to pickle chopped pepper:

Method 2

Ingredients: 25 kg red peppers.

Seasoning: 2.5 kg of fine salt, 1 kg of raw tea oil, 500 g of high-proof liquor.

Preparation: Remove the stems of the red peppers, wash them, dry them, chop them, add salt and mix well, then put them directly into a large jar. Pour raw tea oil and high-proof liquor on the surface, seal the jar, and place it in a cool and ventilated place for 10 days before taking it out and making dishes.

Method 3

Ingredients: 5 kg pickled peppers.

Seasoning: 3 kg tea oil, 100 g each of minced ginger and minced garlic, 150 g Huadiao wine, 100 g Shuita aged vinegar, 100 g Lee Kum Kee steamed fish soy sauce, 50 g MSG, 15 g sugar, 100 g chicken essence, 1.5 kg chopped wild pepper, and 2 bottles of yellow lantern chili sauce.

Preparation: Rinse the pickled peppers with clean water to remove the saltiness and chop them into pieces. Pour tea oil into the pot, heat it to 70% hot, add minced ginger and minced garlic and stir-fry on low heat until fragrant, add yellow lantern chili sauce and stir-fry on low heat until red, add Huadiao wine, aged vinegar, and steamed fish soy sauce and stir-fry on low heat for 1 minute, add pickled pepper and chopped wild pepper and stir-fry on low heat for 1 minute until fragrant, turn off the heat, add MSG, sugar, and chicken essence to season, pour out and let cool and use as needed.

Application: When steaming fish, place knotted scallion segments on the surface of the fish.

Note: Production of pepper sauce:

Method 4

Ingredients: 5 kg of hot peppers (the kind used to make tiger skin hot peppers).

Seasoning: 2 kg salt, 1 kg strong liquor, 500 g white vinegar, 500 g dried garlic seeds, 50 g star anise, and 500 g fresh red pepper.

Preparation: Bring 10 kg of water to a boil and cool it down. Add the red pepper, remove the stems and wash them. Put them into a jar after drying. Add salt, strong liquor, white vinegar, dried garlic seeds, star anise, and fresh red pepper, mix well, seal and marinate for 1 week. Remove the stems of the green peppers, wash them, dry them, put them into a jar, and cover the jar with a lid to pickle them for 15 days.