Fish Head with Chopped Chili
A whole fish head is blanketed with fiery chopped chilies and steamed until just cooked. The tender flesh soaks up the fermented chili heat, a signature dish of Hunan cuisine.
Instructions
- 1
Bought half a fish head at the market, asked the shopkeeper to clean it, and then rinsed it several times at home and let it dry.
- 2
Place it on a plate, add an appropriate amount of chopped chili sauce on top, bring it to a boil over high heat, then steam the fish head for about ten minutes.
- 3
Add minced garlic and fermented black beans to hot oil, then add an appropriate amount of soy sauce and mix well.
- 4
Pour it over the steamed fish head, and it's ready to eat. It's very delicious, the chopped chili is not spicy, making it perfect for friends who can't handle spicy food.
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Ingredients
Main Ingredients
- Bighead carp fish head半个
- fermented black beans2 spoon
Seasonings
- Chopped Chili Sauce3 spoon
- Soy sauce2 spoon
Auxiliary Ingredients
- minced garlicto taste