湘菜经典剁椒鱼头
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人做过这道菜
爱在厨房zzy
哈哈，有人突发川菜综合症，晚上从学校打电话来报了一串菜名：毛血旺、藤椒鸡、水煮肉片、剁椒鱼头⋯⋯亲，剁椒鱼头烧好了，操家伙⋯⋯
被我家馋小子冲昏了头，把剁椒鱼头也算在川菜系列了。特此更正：剁椒鱼头是湘菜！
Haha, someone suddenly suffered from Sichuan cuisine syndrome. In the evening, he called from school to report a series of dishes: Mao Xuewang, rattan pepper chicken, boiled pork slices, chopped pepper fish head,my dear, chopped pepper fish head cooked, knife and fork......
Dazed by the gluttonous son at home，chopped pepper fish head is also counted in the Sichuan cuisine series. Correction hereby: Cut pepper and fish head is Hunan cuisine!
被我家馋小子冲昏了头，把剁椒鱼头也算在川菜系列了。特此更正：剁椒鱼头是湘菜！
Haha, someone suddenly suffered from Sichuan cuisine syndrome. In the evening, he called from school to report a series of dishes: Mao Xuewang, rattan pepper chicken, boiled pork slices, chopped pepper fish head,my dear, chopped pepper fish head cooked, knife and fork......
Dazed by the gluttonous son at home，chopped pepper fish head is also counted in the Sichuan cuisine series. Correction hereby: Cut pepper and fish head is Hunan cuisine!
用料
湘菜经典剁椒鱼头的做法
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1、将鱼头洗净，鱼头正反抹上盐，加料酒、姜片，一段葱，把鱼头腌制20-30分钟。
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2、鱼头腌好后，将鱼头洗净。把生姜，葱放在鱼头下，鱼头上面各4勺剁椒，2勺黄灯笼辣椒酱。（家里黄灯笼辣椒不够了，原来做双椒鱼头，一面鱼头铺黄灯笼辣椒酱，一面鱼头铺剁椒）。鱼头上浇上2勺色拉油。
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3、上锅蒸15分钟后，鱼头两面各铺一个剁碎蒜头。
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4、蒜沫上再铺2段剪碎的京葱，热锅闷5分钟后端出笼屉。
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5、将3勺色拉油烧烫，微冒烟，倒在葱花蒜末上。鲜香十足。
