I felt that what I made was better than what I did outside, so I started to make it.
2500 grams of fresh silver carp head
100g chopped pepper
10 g ginger
2 g Perilla
5 ml salad oil
3 g salt
5 ml cooking wine
3 g Sugar
2G chicken essence
3 ml soy sauce
Step 1In the vegetable market, there is a live silver carp of about six Jin. If you can choose the fish from Qiandao Lake in Shanghai, it is the best; I usually buy a whole fish. The fish head is made of chopped pepper and the fish body is made into boiled fish. The fish head is trimmed in the early stage. Remove the black film, cut the edge of the knife, and marinate with salt and cooking wine for 15 minutes.
Step 2Prepare onion, ginger and garlic, slice them.
Step 3Lay the onion, ginger, garlic and perilla at the bottom of the plate. The fresh perilla is the best. If there is no, you can only use dry perilla instead.
Step 4Minced pepper is bought on the market, wash it with water, filter out the pepper seeds and drip dry; Make a fire, preheat the salad oil, introduce chopped pepper and a little onion and garlic, stir fry until fragrant.
Step 5Put the fish head flat on the plate with scallion, ginger, garlic and perilla; Spread sugar, chicken essence and a little soy sauce on the fish, then spread the fried chopped pepper on the fish head.
Step 6Steam over high heat for 12-14 minutes, remove the pot, sprinkle with scallions, and serve;