Fish head with chopped pepper is usually steamed with bighead and chopped pepper as the main ingredients, with soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy. It is said that the origin of chopped pepper fish head can be traced back to the Yongzheng period of the Qing Dynasty, when Huang Zongxian, an anti-Qing scholar, fled because he was afraid of literary inquisition. On the way, I passed a small village in Hunan and lived with a poor farmer.

The farmer caught a chubby fish from the pond and the farmer used it to cook for Huang Zongxian. After the fish is washed, cook it with salt, then chop it with homemade peppers and steam it with the fish head. I don't want Huang Zongxian to think it's delicious and unforgettable. After Pingping returned to China, he asked the chef to improve this dish, so he had the "Fish Head with Chopped Pepper", which became the representative of steamed dishes in Hunan cuisine.

Classic Hunan cuisine:

1, Anzu shark fin

Anzu shark's fin, also called braised shark's fin, is a traditional dish in Hunan. The shark fin in the temple is exquisite in materials and unique in production. Need to choose chicken wings, go to the rough and get the essence; In addition, use a hen, a pig elbow, shrimp, scallops, mushrooms and other seasonings. At the same time, the hen and the pig elbow are cooked on medium heat and simmered on low heat to make soup. After the shark's fin expands, it is steamed with animal soup, and then simmered with seasonings such as shrimp, scallops and mushrooms. This dish has a mellow taste, soft shark's fin and rich nutrition, which is really a treasure in the dish.

2. Birds fly to Phoenix

As a traditional Hunan dish, a hundred birds fly towards the phoenix, symbolizing a happy gathering. Slaughter a fat hen, remove blood and hair, remove the mouth shell and foot skin, cut the chicken skin about one inch long between the neck and wings with a knife, and take out the esophagus, food bag and trachea; Then cut an incision about an inch and a half long from the anus, take out the rest of the internal organs of the chicken and clean them so that the whole body of the chicken will not be damaged.

Then steam the whole chicken with high fire until the chicken is soft, then add the shelled cooked eggs and steam for about 20 minutes, that is, take out the original soup from the steamer and steam it, pour it into a clean pot, turn the chicken over and turn it into a sea bowl, take out the ginger slices, boil the original soup, add Chinese cabbage and mushrooms, put it into a chicken bowl when it is boiled again, and sprinkle with appropriate amount of pepper. At this time, it has become a delicious dish, the chicken is bulging, and eggs and cabbage hearts emerge around the whole chicken.