Chop pepper fish head authentic home practice, the tutorial is super practical, hurry up to save, rare to meet

The hot and spicy chopped pepper, covered with white and tender fish head meat, is bubbling with a hot and fragrant aroma, and today we will unlock this famous Hunan dish chopped pepper fish head.

Prepare the ingredients:

Tarpon head a

Garlic at both ends

Garlic sauce 1 teaspoon

4 tablespoons chopped peppers

6 millet spicy pieces

Half an onion fast

A pinch of shallots

Sliced ginger a little

Beer a little

Cooking wine a little

A pinch of soy sauce

Oyster sauce a little

Step 1: Wash the fish head you bought, add ginger slices, cooking wine to remove the smell, and then add salt and marinate for about 15 minutes.

Step 2: Prepare a plate with two chopsticks, then spread ginger slices and onion cubes on the plate, and place the marinated fish head on top.

Step 3: Boil the water, put the fish head on the steamer and steam for about 10 minutes.

Step 4: When steaming the fish, we will prepare the chopped pepper and garlic sauce, pull the garlic into minced garlic with a garlic puller, and then filter the ready-made chopped pepper to water, and cut the millet into rings.

Step 5: Heat the oil, here you can add some animal oil, then add a spoonful of garlic sauce to enhance the fragrance, continue to add the minced garlic and stir-fry, then add chopped pepper and millet spicy together and stir-fry until fragrant, add light soy sauce oyster sauce to taste.

Step 6: Take out the steamed fish, pour out the blood inside, remove the chopsticks, add a little steamed fish soy sauce, and then pour beer on top to remove the fish, while increasing the flavor of the fish and making the fish more tender.

Step 7: Finally, spread the fried chopped pepper sauce on top of the fish head, and steam it for about 10 minutes.

Step 8: Take out the steamed fish head, sprinkle with chopped green onions, pour hot oil, and instantly smell the aroma, this salty, fragrant and delicious chopped pepper fish head is ready.