Chapter 45 Chopped chilli fish head

Making chopped chili peppers is a very common thing in autumn in Hunan, loved by all ages, men and women alike, and it is also a traditional method and common way for Hunan people to store fresh chili peppers.It is indeed a great invention and contribution of Hunan people to use chopped peppers to steam fish or fish heads.Steamed fish with chopped chili is famous for shredded fish in Liuyang steamed dishes. Common ones are steamed crucian carp with black bean sauce and chili, steamed bream, etc. The most famous one is fish head with chopped chili.The chopped chili fish head not only exerts the spiciness of chopped chili, absorbs the sour taste of chopped chili, but also promotes the umami taste of the fish, removes the fishy smell of the fish itself, and makes the two flavors perfectly combined, forming the unique flavor of the fish head. To taste.

Chopped pepper fish head originated in Xiangtan, Hunan, developed and expanded in Changsha, spread to the whole country and even all over the world, becoming a representative of Hunan cuisine.Xiangtan belongs to the catering belt of the Xiangjiang River Basin, and is famous for river fresh food. It is as famous as the catering in Hengyang and Changsha, and belongs to the same belt.Because of the appearance of Chibanjiao in Xiangtan, the eating method and taste of Xiangjiang fish have been changed, and a series of dishes such as steamed fish with chopped pepper have been formed. The road to rise.

Chopped chilli fish head is also called "Hongyun Dangtou" and "Good Start" in Xiangtan, which symbolizes a prosperous life and yearning for a better future.The fiery chopped peppers cover the white and tender fish head. The red and white are distinct, but they are completely integrated.When the steaming fish head with chopped chilli is served on your table and placed in front of you, the fragrant and elegant fish aroma will come to you, stimulating your desire and appetite.The sour taste of the chopped chili penetrates into the fish, and the fresh fragrance of the fish remains in the meat, while the spiciness gives birth to the sweetness of the fish, which is full of temptation.Pick the fish meat from the abdomen under the gills of the fish head. The fish meat is crystal clear and tender as fat. The soup of chopped peppers is beautiful, bright red and transparent.When you put it into your mouth gently and elegantly, the meat is tender, fat but not greasy, soft and glutinous, spicy and delicious. Although there are small fish scales and teeth, you don’t need to chew it carefully. You can slowly suck the fish meat, like tofu brain slowly flowing into it. In the throat, fresh, spicy and spicy rush to the taste buds.

During the Yongzheng period of the Qing Dynasty, Mr. Huang Zongxian, a mathematician from Xinhua, Hunan, fled to the suburbs of Xiangtan in order to escape the cruel literary inquisition.The farmer’s family was poor and couldn’t afford meat and vegetables to entertain Hongru. The son of the farmer caught a river fish in the stream. The hostess added salt, chopped chili and steamed the fish head as the main dish for Huang Zongxian. .Huang Zongxian, who loves chili, ate the fish head with chopped chili and found it delicious. He was very grateful to the homeowner.From then on, Huang Zongxian missed the steamed fish head with chopped chili very much, but he couldn't eat this delicious dish, so he could only relish it in his memory.After the evacuation, he asked the chef to go to the Xiangtan farm to learn how to make chopped pepper fish head, and made appropriate improvements to become our Juewei chopped pepper fish head today.

Fish head is not only delicious, but also has high nutritional value. It is rich in high-quality protein and can be easily absorbed by the body.Fatty acids in fish have the effects of lowering blood sugar, protecting the heart, and preventing cancer. Vitamin D, calcium, and phosphorus in fish have anti-aging, beautifying effects, and are beneficial to blood circulation, appetizing, nourishing, and preventing tumors.Chopped peppers are sour and have the functions of appetizing and eliminating food, warming the stomach and dispelling cold, relieving pain and heat dissipation, beautifying the skin, reducing fat and losing weight, resisting cancer, protecting the heart, promoting blood circulation, and lowering blood pressure.The combination of the two is more in line with the requirements of nutrition.

Fish heads with chopped chili can be made of grass carp, bighead carp, silver carp and other fish heads. The most common fish head on our table is bighead carp head, which is large and tender. Chopped peppers are easy to taste and very fresh after steaming.To make chopped chili fish head, not only the fish head, but also the fish body connected to the fish head, which is generally as long as the fish head.When cutting off the fish tail, use oblique cutting method to leave more fish belly, and the plate will become a beautiful fan shape.Remove the internal organs of the fish head, wash and cut in half, and connect the back. The fish head is placed on a huge plate, like an open fan, smeared with steamed fish oil, sprinkled with chopped chili, minced ginger, salt, fermented soybeans, cooking wine and other condiments.When the cold water in the pot is boiling, put the fish head together with the plate into the pot and steam for about ten minutes. Spread the minced garlic and green onion on the fish head and steam for another minute.Modern restaurants use high-temperature steamers, which are more convenient.After taking out the fish plate from the pot, put the frying pan on the fire and heat the oil until it is 100% hot, scoop up the oil and pour it on the fish head.The fish head is as white as silver, the fish meat is firm and delicious, the fish skin is gelatinous, the fish brain is crystal clear, and the red pepper is bright and bright.

With the widespread dissemination of chopped pepper fish heads and the popularity of the diet in the 21st century, chopped pepper fish heads have begun to be upgraded, with improvements in production and materials. Chopped peppers will be partly materialized during steaming, and the rest What is more is the chili skin, the color is not so bright and lovely, and the remaining spiciness cannot fully meet the needs of Hunan people for chili.Some people began to use Huanggong pepper from Hengdong County, chopped it, steamed it together on the fish head, the spicy taste is stronger, and the pepper is well preserved.Since then, two-color fish heads have been gradually born. On both sides of the fish head, red chopped peppers are used on one side, and yellow yellow peppers are used on the other, forming a sharp contrast. One fish head can taste two flavors.What's more, the yellow tribute pepper is changed to millet pepper, and it is no longer the ordinary chopped pepper fish head, but the millet pepper fish head.Now I go to restaurants to eat fish head with chopped chili, which is actually millet chili fish head.

When Hunanese gather for dinner, they will definitely order one dish, which is the famous fish head with chopped peppers.In Changsha, citizens often evaluate restaurants and restaurants based on the quality of chopped chili fish heads.Everyone ate together, sweating profusely, and continued to eat their favorite fish head with chopped chilli.At the end of the meal, even a little leftover fish soup is not spared. They cook a bowl of white noodles, put them in the fish soup, and eat the soup.The noodles are soaked in millet chili fish head soup, which has both fish flavor and spicy taste. Although the spicy taste is diluted, it still tastes very spicy.The Hunanese each share a bowl as the best delicacy, propping up the last corner of their round stomachs, and then they touch their stomachs with satisfaction and leave the hotel willingly.