Minced pepper is the most popular chili sauce in Hunan. It can be seen in many dishes. Of course, minced pepper fish head is the most famous one. But today, let’s change the protagonist and make it with bass with less bones and tender meat. People who don’t like fish head can enjoy it.


1 bass
1 / 2 tsp salt
Half root scallion
1 small piece of ginger
1 tbsp cooking wine
1 tbsp chopped pepper
1 tbsp vegetable oil
1 tbsp steamed fish and soy sauce


Step 1
Remove the internal organs and surface scales of the bass, clean them, and marinate them with salt and cooking wine for 15 minutes

Step 2
Cut every 2 cm from the back without cutting

Step 3
Wash the scallion and put it at the bottom of the plate

Step 4
Prepare chopped peppers and minced ginger

Step 5
Heat the vegetable oil in a pot until it is 50% hot. Stir fry the minced ginger and chopped pepper until fragrant

Step 6
Stir fry and pour over the perch

Step 7
Steam over high heat for eight minutes and over low heat for two minutes

Step 8
After steaming, pour out the water

Step 9
Sprinkle with scallion, drizzle with steamed fish and soy sauce, then drizzle with a little hot oil