Family version of double pepper fish head
Overview
How to cook Family version of double pepper fish head at home
Tags
Ingredients
Steps
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In fact, I didn’t really like eating fish in the past. Since I moved to Jiangxi, the place relies on water. The fish in my reservoir eat grass, so the fish tastes firmer, and I gradually fell in love with it. Today, I caught this fish myself from the reservoir. I think the fish soup will become boring after drinking too much. So in your spare time with the baby, let’s make a double pepper fish head that is super easy to eat!
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In the preparation of materials, a fish head, ginger and garlic are essential. Personally, I feel that although the pickled peppers in the supermarket are spicy enough, they are not fresh enough, so I prepared some homemade green pepper sauce from Beauty Peppers.
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Remove the gills from the fish head and cut it into two parts. Be careful not to cut it off.
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Apply salt, cooking wine, oyster sauce, and light soy sauce evenly on the cut side. Marinate it for about 10 minutes for more flavor.
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The red chopped peppers were marinated by the old man at home with salt and tempeh a few months ago, and the green peppers were minced
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You can also buy millet and pickled peppers from outside and chop them up. The homemade green pepper sauce here is versatile and can be mixed with tofu or cucumbers. Add minced green pepper and minced garlic to the cold oil, heat the oil, stir for a few times, add light soy sauce, no need to use salt, then scoop it out and set aside.
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Spread a few slices of ginger on the bottom of the plate, and spread the prepared green and red sauce evenly on the fish head with the right side facing up.
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After the steam comes up in the pot, steam the fish for about half an hour, and a double-pepper fish head that is perfect for rice is ready!
