As a Cantonese who can’t eat spicy food, but is greedy, I made this improved version of minced pepper fish head by myself.
500g fish head
5 tbsp peanut oil
1 teaspoon salt
2 small pieces of ginger
1 teaspoon cooking wine
12 red peppers
1 / 4 teaspoon sugar
Pepper in moderation
Step 1Take care of the fish head, clean it and wait for use.
Step 2Rub the whole head with salt and marinate for 5 minutes.
Step 3Prepare the ingredients, because I can't eat spicy, so I didn't buy ready-made chopped pepper, instead, I used garlic and red pepper instead.
Step 4Rinse the fish head again, mix ginger, soy sauce and cooking wine into sauce, wipe the whole fish head, and let it stand for 10 minutes.
Step 5Steam the fish in the pan for five minutes, then pour out the fishy water.
Step 6Pendulum plate
Step 7Add salt, sugar, pepper and soy sauce to the other ingredients. Stir well.
Step 8Put the fish head into the plate and pour in the ingredients prepared in the previous step. Steam for 15 minutes.
Step 9Heat the peanut oil in another pot. After the fish head is steamed, pour the hot oil on the fish head evenly.