What to do if the chopped pepper fish head is not tasty? What are the tips for making the chopped pepper fish head tasty?

We all know that chopped pepper fish head is a common dish. It is delicious, tender and nutritious, and is well-liked by people. Many people make chopped pepper fish head at home. The preparation of chopped pepper fish head requires certain skills and particularities. So how to make chopped pepper fish head more flavorful? Let's take a closer look!

How to make chopped pepper fish head

1. Change the cut: The meat under the fish eyes and on the fish back is relatively thick. Cutting with a flower cutter will make it easier to get the flavor and the maturity.

2. Cleaning: It seems to have little to do with the taste. But if this step is not done well, the steamed fish head will have an earthy smell. So clean the black peritoneum of the abdominal wall. Remove the gills and fish teeth. Then marinate with rice wine, scallion and ginger juice to remove the odor.

3. Chopped pepper sauce: Chopped pepper contains a lot of salt, so drain the water from the chopped pepper and add fresh chili pepper to prevent the chopped pepper sauce from being too salty and increase the fresh flavor of fresh chili pepper. The recommended ratio of chopped pepper to fresh pepper is 1:2, which can be adjusted according to local tastes.

4. Plate: When placing the fish head on the plate, use chopsticks to support it. Leave a gap between the fish and the plate to allow steam to circulate and cook. Put basil leaves between the fish and the plate to remove the earthy smell of the fish head and increase its aroma.

5. Heat: Put plenty of water in the steamer, use high heat, and steam for about 12 minutes. The steaming time can be adjusted according to the size of the fish head.

6. Nourishing oil: After the fish head is steamed, pour the juice in the plate evenly on the fish head, sprinkle with chopped green onions, and pour in hot oil to stimulate the aroma (Note: The juice of the steamed fish head is the chopped pepper sauce and the juice contained in the fish head released under the action of steam. Just control the saltiness of the chopped pepper sauce and the heat of steaming. The juice in the plate is very nutritious and tasty. You can eat it with instant noodles. It would be a waste to pour it away)

The key to the flavor of chopped pepper fish head

If you want to make the chopped pepper fish head full of flavor, you need to start with the following points:

① Remove fishy smell: Prevent the steamed fish head from having earthy smell

② Heat: The steaming time determines whether the fish head meat is tasty and tender.

③ Making of chopped pepper sauce: chopped pepper sauce plays a pivotal role. The fish head is fresh and spicy. Whether the soup of the steamed fish head should be poured out is directly related to the chopped pepper sauce.

How to cook chopped pepper fish head

Prepare ingredients: silver carp head, chili pepper, onion, ginger, basil

Seasoning: chopped pepper, oyster sauce, vinegar, fermented black beans (optional), MSG, rice wine

1. Change the knife

Clean the silver carp and chop off the fish head at the first fin. Slice the fish head at the back of the head. Cut the fish meat with a flat knife every 1 cm to the fish bone. Gently cut a few times at the inside of the fish bone. Chop the thick part of the meat below the fish eye with the tip of the knife and clean the black peritoneum.

2. Remove fishy smell

Add chopped green onion and ginger to the rice wine and rub the fish head evenly inside and out and marinate for 10 minutes. Take a plate of suitable size and put 2-3 perilla leaves. Put chopsticks on it and stand up the marinated fish head. (Leave a gap between the fish and the plate to facilitate steam circulation)

3. Stir-fry chopped pepper

Chop the chili pepper, mince the ginger, mince the garlic, and drain the chopped pepper. Heat the pan with cold oil. Add the fermented black beans, chili pepper, and chopped pepper and stir-fry until fragrant. Add the minced ginger, garlic, oyster sauce, and a little vinegar and stir-fry until fragrant and sprinkle evenly on the fish head.

4. Steam until

Put more water in the steamer and bring it to a boil. Put the fish head in and steam for 12 minutes.

5. Nourishing oil

Take out the fish head, pour the water from the plate on the fish head, sprinkle with chives and set aside. Wash the pot, dry it, add 15 grams of oil, heat it to 60% hot, pour it on the fish head and serve