Minced pepper fish head is a famous traditional dish in Hunan Province. It is usually steamed with bighead carp head, chopped pepper, soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red, delicious and tender. Fat but not greasy, soft and glutinous taste, delicious. Minced pepper fish head, to fish head “delicious” and minced pepper “spicy” as one. Hot red pepper, covered with white and tender fish head meat, exudes the fragrance of heat and fragrance. By steaming, the fresh flavor of the fish head is kept in the meat quality as far as possible, and the taste of chopped pepper is just right into the fish. The taste is tender and crystal clear, with a gentle spicy taste. Fish head has high nutrition and good taste, which helps to enhance male sexual function, reduce blood lipid, strengthen brain and delay aging. Capsicum has the functions of appetizing and digesting food, warming stomach, dispelling cold, relieving pain and dissipating heat, beautifying skin, reducing fat and weight, resisting cancer, protecting heart, promoting blood circulation and reducing blood pressure.


1 fish head
250g chopped pepper
A little scallion
A little ginger
A little raw
A little peanut oil


Step 1
Clean the fish head

Step 2
Cut the head in the middle

Step 3
Mix with cooking wine and soy sauce

Step 4
Add ginger and green onion to marinate for a while

Step 5
Spread the chopped pepper evenly on the fish head

Step 6
Boil the water in the steamer. Steam the fish head for 10 minutes

Step 7
Heat up the peanut oil, pour it on the chopped peppers and sprinkle with chopped green onion