Authentic Hunan cuisine chopped pepper fish head recipe

Fish head with chopped pepper can be said to be a classic Hunan dish. Many Hunanese people are very familiar with and good at making chopped pepper fish head. But for northerners, the chopped pepper fish head they make doesn’t feel very authentic every time. In order to let everyone taste the most authentic chopped pepper fish head, today we will introduce the specific cooking method. Please try it, it will amaze your taste buds.

Chop bell pepper fish head (English name: Chop bell pepper fish head) is a traditional dish in Hunan Province and belongs to the Hunan cuisine. It is said that the origin is related to Huang Zongxian, a scholar in the Qing Dynasty.

It is usually steamed with silver carp head and chopped pepper as the main ingredients, and supplemented with soy sauce, ginger, onion, garlic and other ingredients.

The dish has bright red color, strong flavor and tender meat. It is fat but not greasy, has a soft and sticky texture, and is fresh, spicy and delicious.

Preparation method

Method 1

Ingredients

1 bighead carp head, appropriate amount of chopped pepper, 1 tablespoon of strong liquor, a little pepper, 1 tablespoon of cooking wine, 1 tablespoon of steamed fish soy sauce, appropriate amount of oil, salt, ginger, and green onion.

practice

1. Wash the fish head, cut it in the middle of the fish lips, and make a few slanted cuts in the thicker part of the fish meat under the fish head.

2. Sprinkle cooking wine, pepper and salt on the fish head, spread evenly, and marinate for about 20 minutes.

3. Pour the high-proof liquor into the chopped pepper, mix well and set aside.

4. Pour a little oil on the surface of the marinated fish head and spread it evenly.

5. Slice the ginger and cut the green onion into sections and spread them on the bottom of the bowl.

6. Add the processed fish head.

7. Then spread the chopped pepper in step 3 on the fish head.

8. Pour appropriate amount of water into the steamer, bring it to a boil, then put the fish head in, cover it, and steam it over high heat for about 10 minutes.

9. Take out the steamed fish head, pour out the excess soup in the bowl, sprinkle with chopped green onion, pour in steamed fish soy sauce, then heat a proper amount of oil and pour it on top.

Method 2

Ingredients

1 fish head, 1 teaspoon of salt, half a scallion, 2 small pieces of ginger, some cooking wine, a little water starch, 1 handful of chopped pepper, and 1 tablespoon of vegetable oil.

practice

1. Wash the fish head, cut it in half, and use a knife to make two cuts on the fish meat.

2. Spread salt evenly on the fish head, place shredded ginger on top and bottom, pour cooking wine and vegetable oil on it and marinate for about 10 minutes.

3. Place appropriate amount of chopped pepper on the fish head.

4. After the water boils, steam the vegetables for 12 minutes, then steam them for another 3 minutes until cooked.

5. Steaming fish will produce extra juice, return the juice to the pan and cook again.

6. Add a little water starch to thicken, dry it a little, and pour it back on the fish head; then drizzle a little scallion oil to enhance the flavor.

7. Add chopped green onions and serve.

Method 3

Ingredients

1 fish head, 10g chopped green onion, 300g ginger, 150g shallot, some chopped pepper, some oyster sauce, some steamed fish soy sauce, and 150g beer.

practice

1. Remove the scales from the fish head, break it open evenly from the back, remove the gills and black film, cut it into half-moon-shaped pieces and wash it. Soak the ginger, green onions and fish head in water for 15 minutes.

2. Place the fish head with the reverse side facing up on a plate, apply oyster sauce, MSG, beer, and then add chopped pepper.

3. Turn the fish head over with the reverse side facing down, apply the above seasonings evenly, pour in steamed fish soy sauce, and steam it in the steamer.

4. Sprinkle with chopped green onions, pour hot oil, and wipe the edges of the plate clean.

Method 4

Ingredients

Fish head, onion, ginger, garlic, chopped pepper, salt, sugar, light soy sauce, chicken fat, lard, pepper, chili oil, and Sichuan pepper oil.

practice

1. Split the fish head from the top, wash it and place it on a plate; chop the green onion, ginger and garlic and set aside.

2. Heat oil in a pan, add chopped pepper and stir-fry.

3. Add chopped onion, ginger and garlic and stir-fry until fragrant. Add sugar, soy sauce and pepper to taste.

4. Spread the fried ingredients on the fish head, start timing after the water boils, and serve after about ten minutes. Heat the pepper oil and chili oil, pour it on the fish head and add coriander.

Method 5

Ingredients

700g fish head, 1 scallion, 1 piece of ginger, 1 head of garlic, 2 tablespoons of chopped pepper, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 tablespoon of steamed fish soy sauce, 1/2 teaspoon of chicken essence.

practice

1. Rub the fish head with salt, rinse off the salt water, sprinkle 1 teaspoon of pepper, and marinate in steamed fish soy sauce for ten minutes.

2. Chop pepper and garlic, and cut green onion and ginger into shreds and place them on the bottom of the plate.

3. Heat the oil, add the chopped pepper and minced garlic, stir-fry, add chicken essence and set aside.

4. Place chopped pepper on the fish head, bring water to a boil, and steam for 10 minutes.

5. Heat the oil, pour it over the fish and sprinkle with chopped green onions for garnish.