Steamed fish head with chop bell pepper, a well-known dish in China, belongs to Xiang cuisine( Hunan uisine)
It seems that fish head has no value for eating. In fact, the fish lover knows fish head is the essence of a fish. After steaming, the taste of chopped bell pepper penetrated into the fish, you will get the fresheness, tenderness,spicy aste of the fish. Serving with rice made a perfect meal.
Ingredients:
- Fish head about 1500 gram
- Chopp bell pepper 200 gram
- A banch of green scallion, minced ,some cut into segments
- A part of ginger, about 30 gram, sliced
- 8 cloves garlic, chopped
- 1/2 teaspoon salt
- 1 teaspoon Shaoxing wine
- 2 tablespoon vegetable oil
Instructions
- Remove fish gills, dirt from fish head and wash
- Marinate fish heas with Shaoxing win and salt, about 10 minutes
- Spread fish heas on ginger sliced and green scallion segments
- Put chopped garlic and chop bell pepper on fish head
- Steaming for 10 minutes
- Toss chopped green scallion
- Heat oil over high heat
- Splash the hot oil on fish head
