湖南剁椒鱼头

2024-07-13 00:02:19 273

湖南剁椒鱼头
剁椒鱼头属湘菜系,是湖南的一道名菜。以剁辣椒的“咸”和“辣”沁入鱼头,风味独具一格。菜品色泽红亮、味浓、肉质细嫩。肥而不腻、口感软糯、鲜辣适口。

Details of ingredients

  • 包头鱼鱼头一个

Technique

  • 难度简单
  • 工艺
  • 口味中辣
  • 时间一小时

Steps to make 湖南剁椒鱼头

  • 1.包头鱼鱼头一个,对半切开,下颌相连。清洗干净。
  • 2.配置腌料:料酒、生抽、胡椒粉、少量盐(超市买的剁椒,有的很咸,就不用放盐)。
  • 3.鱼头放入腌料中,腌料涂抹均匀整个鱼头。腌制30分钟。
  • 4.取一盘子,姜葱铺底。
  • 5.放上腌制好的鱼头。
  • 6.在鱼头上均匀铺上一层剁椒。
  • 7.水开后,上锅,大火蒸10分钟,焖2分钟。
  • 8.起锅大火热油。
  • 9.取出蒸好的鱼头,撒上一层香葱粒。并浇上热油,即可。
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