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Changsha traditional dishes Chop bell pepper fish head

OHTN2017-11-20Aix XinLe

Fish head belongs to the Department of Hunan, Xiangtan is a famous dish. With "delicious" and chopped hot pepper of the head of "spicy" as one flavor unique. Dishes bright red color, rich, tender meat. Fat but not greasy, taste Ruannuo, spicy taste.

Changsha traditional dishes Chop bell pepper fish head

practice

Material: Pangtou a head (2 pounds), Hunan special Duojiao amount, 3 grams of MSG, 10 grams of diesel oil, 10 grams of ginger, onion 8 grams, 15 grams of white radish sheet.

step:

1. Wash the fish head, gills, to the scales from fish lip divided into two parts;

2. salt, MSG mix evenly coated on the fish, pickled after 5 minutes Duojiao applied on the head. 2-3 placed on the bottom disk plate and white radish ginger pieces, placed above the head, and then put in the appropriate amount of chopped ginger fish;

3. pot and steam for 15 minutes after the pan, sprinkle the chopped green onion on the head, irrigates the stand oil, then add the steaming pot for 2-3 minutes and serve immediately.

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