The method of chopping fish head with chili peppers

Health benefits

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients

One fish head

20 grams of chopped red peppers

20g chopped green peppers

Ginger 1 piece

3 garlic cubes

2 scallions

Salt 2 grams

2 grams of pepper powder

10 grams of cooking wine

5 grams of white sugar

The method of chopping fish head with chili peppers

1. Use a knife to scrape the fish head open from the back, remove the gills, and tear off the black film on the inner surface of the fish body.

2. After washing the fish head, evenly spread 1 gram of salt and 5 grams of cooking wine on both sides of the fish head and marinate for about 15 minutes.

3. Cut garlic slices for later use, mince ginger, chopped scallions, and chopped scallions for later use.

4. Add water to the steamer and bring to a boil. Place scallions and garlic slices on the plate, add fish heads, cover the pot and steam over high heat. When steaming for 5 minutes, open the lid and pour out the fishy water from the plate.

5. Spread red and green chopped peppers on the fish head, add 5 grams of white sugar, sprinkle some ginger, cover the pot, steam over high heat for another 15 minutes, then turn off the heat.

6. Take out the steamed fish from the pot and sprinkle some scallions.

7. Remove the oil from the pot and pour it over the fish head when the oil temperature reaches 70% heat.

Tips 

The so-called 70% heat refers to the noticeable heat that can be felt by placing hands on oil.

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