How to do the Cantonese version of fish head with chopped pepper?

Hello everyone! I'm a Guangdong boy, and I'm glad to answer your question. In fact, the fish head with chopped pepper belongs to Hunan cuisine and is one of the top ten famous dishes in Hunan cuisine. Fish head with chopped pepper tastes unique, salty, fragrant and spicy. After eating, it has an endless aftertaste and unforgettable taste, so it attracts many diners.

Guangdong people are no exception. There are quite a few Hunan restaurants on the streets of Guangzhou, Guangdong, which makes us Cantonese want to try them. However, due to the climate here, it is not so spicy, but I really want to eat the taste of Hunan cuisine. So our chef also improved the fish head with chopped pepper to make it less spicy. After the release, the customer was satisfied with the feedback of the product. Ok, I'll tell you how to make the Cantonese version of the fish head with chopped pepper.

food

Half a fish head, chopped pepper 15g, lobster sauce 10g, one onion, one ginger, two garlic cloves, two shallots, a little salt, an appropriate amount of oil, steamed fish lobster sauce 10g, oyster sauce 5g, sugar 3g, a few drops of lemon juice, and carved wine/kloc-.

Production steps

1, prepare raw materials.

2, the fish head is cut into large pieces, which is also easy to taste. Add salt to the chopped fish head, knead it repeatedly, and then rinse it with clear water.

3. Squeeze a proper amount of lemon juice into the washed fish head, pour a proper amount of carved wine, squeeze the juice with onion and ginger, rub it repeatedly on the fish body and marinate 10 minute.

4. Wash the chopped peppers, ginger and garlic, cut into pieces together, and wash the lobster sauce for later use.

5. Add the right amount of oil to the pot and heat it. The mixture of ginger and garlic is fragrant at last. Add chopped pepper and lobster sauce and stir-fry until fragrant.

6. Then add the fried chopped pepper, 10g steamed fish soy sauce, 5g oyster sauce and 3g white sugar into the fish head, season and stir evenly.

7. Then serve, the fish head is underground, and all the chopped peppers are put on the fish.

8. Steam for 9- 12 minutes after the water is boiled.

9. Pour out a part of the steamed water after taking out the pot, then sprinkle chopped green onion and minced garlic on the surface, and pour 70% hot oil on the fish to serve.

Precautions:

First, the fish should be washed and washed with salt to remove the muddy smell. Adding carved wine, lemon juice and onion ginger juice is for better deodorization;

Second, the chopped peppers are too salty and must be washed with water.

Thirdly, there is a lot of soup in it after steaming, so it is necessary to pour out a lot of parts, because this soup will still have a little fishy smell, and then pour some oil after pouring out, so that it tastes better.

Prepare a black grass carp, chicken essence, monosodium glutamate, cooking wine, fresh soy sauce, garlic, chopped green onion, ginger slices and chopped pepper sauce!

Step 1 Clean grass carp, cut it into large pieces, pour cooking wine and stir to remove fishy smell!

Step 2: Put the ginger slices into the plate, and put the fishy fish pieces on the ginger slices in the plate!

Step 3: Cook a little soybean oil from the pot, add garlic and saute until fragrant, add chopped pepper, add chicken essence monosodium glutamate on medium heat and stir-fry until chopped pepper is fragrant!

Step 4: Sprinkle the fried chopped pepper on each fish, then sprinkle a lot of onion strips and pour some delicious food. Don't pour too much delicious food, because the chopped pepper itself is salty!

Step 5: Wrap it in plastic wrap, steam it in a steamer for 15 minutes, then take it out and sprinkle with chopped green onion. The fish head with spicy chopped pepper appeared.