剁椒鱼头

2024-07-04 09:02:11 440

剁椒鱼头
剁椒鱼头怎么做才能汁水丰富、入味久远,好的鱼头鲜嫩、肥厚让人吃了还想吃。

Details of ingredients

  • 鱼头一只
  • 剁椒若干
  • 鸡粉2g
  • 白酒2ml
  • 少许

Technique

  • 难度中级
  • 工艺
  • 口味酸咸
  • 时间一小时

Steps to make 剁椒鱼头

  • 1.将胖头鱼头冲洗干净,从鱼唇正中一劈为二,改花刀;香葱清洗干净,姜切成片备用。
  • 2.将购买来的剁椒用手将其中的水份挤攥干净,之后再加入清水,浸泡3—5个小时,用的时候再过一遍清水,捞出空干备用。
  • 3.将红尖椒切成丁,加入处理好的剁椒里搅拌均匀,再加入鸡粉拌匀;锅坐油,放入调好的油(色拉油:猪油=1:1),烧至7、8成热,浇入拌好的剁椒中。
  • 4.在改刀好的鱼头上抹上蚝油、蒸鱼豉油(30ml)、白酒、撒上鸡粉、白胡椒粉、紫苏腌制10分钟。
  • 5.将锅中放好盘子,盘中放两根香葱、几片生姜,将筷子呈M型搭好。
  • 6.将腌制好的鱼头用筷子架起,鱼头面撒上拌好的剁椒,淋上一勺蒸鱼豉油,再放上香葱、姜片、紫苏,放蒸锅大火蒸15分钟。之后取出蒸好的鱼头,拿掉香葱、姜片、紫苏,只留下剁椒,然后撒上葱花,淋上热油即可。
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