Minced pepper fish head belongs to Hunan cuisine, which is a famous dish in Xiangtan. With fish head “delicious” and chopped pepper “spicy” as one, unique flavor. Hot red pepper, covered with white and tender fish head meat, exudes the fragrance of heat and fragrance. Xiangcai spicy temptation, in the “minced pepper fish head” has been the perfect embodiment


1 silver carp head
1 piece of tofu
2 tablespoons chopped peppers (ready made in supermarket)
1 teaspoon tea oil
2 teaspoons salt
Right amount of white pepper
2 scallions
2 small pieces of ginger
Three cloved garlic
1 tbsp cooking wine


Step 1
Prepare the ingredients. Tear off the black film inside the fish head and rinse the inner cavity carefully with water. Knead and marinate the fish head with salt, cooking wine and pepper for half an hour

Step 2
Spread the sliced ginger and onion on the bottom of the plate. Spread the salted fish head on the plate

Step 3
Cut tofu into small pieces and place on both sides of fish head. Sprinkle salt and pepper on tofu

Step 4
Cover the fish head with chopped peppers. Add appropriate amount of water in the pot, add gas on the fire, put in the fish head, steam

Step 5
Steam for about 20 minutes, then turn off the heat and simmer for another 2 minutes. After opening the lid, pour out the soup. In the process of steaming the fish, cut the ginger, onion and garlic into small pieces and set aside

Step 6
Spread the chopped scallion, ginger and garlic on the fish head, put some tea oil in the pot and heat it. Pour the oil on the fish head quickly and evenly. When eating, mix onion, ginger, garlic and chopped peppers, and eat tofu with soup