Process: steamed taste: slightly spicy
Ingredient: silver carp head (300g)
Excipients: red pepper (50g)
Seasoning: shallot (10g), oyster sauce (5g), salt (7G), white granulated sugar (8G), white vinegar (5g), starch (PEA) (10g), cooking wine (10g), monosodium glutamate (3G), scallion (10g), ginger (20g), garlic (5g) Douchi (5g)
Manufacturing process
1. Prepare the chopped pepper sauce in advance. Peel the pepper and wash it. Wipe the water with kitchen paper.
2. Chop 10 grams of chili, ginger and garlic, put them into a container, add 3 grams of salt, 5 grams of Douchi and 3 grams of sugar, and mix well.
3. Put the mixed chopped pepper into a glass bottle, add two layers of fresh-keeping film at the mouth of the bottle and cover it tightly. It can be eaten after about 7 days.
4. Clean the fish head, cut it in half with a knife, and connect the back of the fish head.
5. Take half a basin of water, add white vinegar and refined salt, and soak the fish in the basin to remove its fishy smell.
6. Take out the fish head, coat the cut surface with oyster sauce, and evenly sprinkle monosodium glutamate, starch, refined salt, cooking wine and sugar. Put the fish head on the plate, sprinkle the same seasoning and pepper, sleep with onion and ginger under the fish head, and steam in the pot for 20 minutes.
7. Take out the steaming plate, sprinkle the fish head with chopped chives and pour hot oil.
Process tips
Pay attention to making chopped pepper sauce. All tools, utensils and hands should be kept dry without water, otherwise they are easy to mildew.