The systematic method of chopping pepper fish head is basically the same as the traditional practice.

First of all, the selection of fish head is the same as that of Yipin fish head tofu soup.

All are used for Chagan Lake fathead fish.

The fathead fish head has thick flesh and gelatinous feet, which is especially suitable for making fish head dishes.

Bai Xiaobai still scooped up the fathead fish from the glass fish tank, cut off the head, washed the blood, removed the fins and gills, and cut the fish into two fans from the middle of the lip to connect the back of the fish.

Bai Xiaobai washed his hands, evenly put a small amount of salt and cooking wine on the fish head with his bare hands, put it in a small stainless steel basin, and marinated for about 10 minutes.

During the pickling period, Bai Xiaobai was not idle.

He began to make chopped peppers, the most important of which is chopped pepper fish head.

Now in the big supermarkets of Huaxia, you can also buy pickled chopped peppers.

However, the chopped peppers sold on this shelf are generally not freshly made, not fresh enough, and have a poor taste.

The system of chopping pepper fish head requires homemade chopped pepper on site.

The system has already provided the chili ingredients.

Same as freshly squeezed mulberry juice.

This time, the system also provided potted peppers, which can be regarded as fresh ingredients.

On the kitchen floor, there are three more potted pepper plants.

One is a potted red pepper, one is a potted yellow pepper, and the other is a green pepper pot.

That's right, this time the chopped pepper fish head uses red, yellow, and green peppers in the production of chopped peppers, which can be described as colorful.

Three colors of peppers in potted plants.

The slender red peppers are particularly striking.

The pepper is red, indicating that the oil is shiny, there are no black spots, and it is semi-hidden in the emerald green pepper leaves.

If you get closer, you can smell the spicy smell of chili peppers.

Looking at the shape of this red pepper, it is obviously not the Tianjiu Red Chaotian Pepper that makes the 'Supreme Chili Sauce', and I don't know what variety it is?

Bai Xiaobai was thinking.

A cold electronic voice aired in the mind:

[The ingredients are good to eat, and the sources of the two kinds of peppers are as follows:]

The electronic tone is finished, and the system is now written:

Red Pepper: Selected wild red pepper plants from Dongxi, Zhangjiajie, Huxiang Province, transplanted in a systematic potted plant.

It's the bonsai that the host sees now.

The wild red pepper in Dongxi belongs to the top red pepper in China.

This pepper is medium-spicy and spicy, but not hot, and can be used in cooking all year round, and a little can be added to remove the fishy smell from the fish and double the flavor of the chopped pepper head.

It turned out to be the red pepper from Dongxi.

Bai Xiaobai finally understood the source of the chili pepper in front of him.

Zhangjiajie is a well-known tourist destination in China, and there are many local specialties, including Dongxi red pepper.

Because Dongxi is located in the southwest of Cili in Zhangjiajie, with a high altitude, it is known as "Cili Tibet".

It is this unique high-altitude geographical location, the red pepper here is not the same as the pepper in many places in Huxiang Province, the pepper here is very special, the spicy taste is not spicy, the fire is not hot, it is famous far and near, it sells well all over China, and becomes the best product on the table of the masses.

According to some Hunan cuisine chefs, using Dongxi red peppers to make Hunan cuisine will taste even better.

But this is only the private circulation of some Hunan cuisine chefs, there is no scientific basis, Bai Xiaobai also heard of it by chance, but he has never used the red pepper of Dongxi.

I don't know if it's so godly as it is said?

This time the system provided, Bai Xiaobai was fortunate to see the true taste of Dongxi red pepper.

After looking at the red peppers, Bai Xiaobai shifted his attention to the potted plants of the yellow peppers.

Huang Yanyan's slender pepper is golden yellow throughout, about the size of an index finger, and the tail is pointed and slightly upturned.

This kind of golden yellow pepper, after Bai Xiaobai looked at it a few times, he seemed to know this kind of yellow pepper, as if he had seen it on TV or the Internet before, but for a while, he really couldn't think of it.

Bai Xiaobai was in his mind, trying to think about it at the same time.

After the introduction of the red pepper, the system continues to present the words:

Yellow pepper: Selected wild yellow pepper plants from Huxiang Province and transplanted in systematic pots.

It's the bonsai that the host sees now.

That's right.

After being reminded by the system, Bai Xiaobai suddenly realized.

No wonder it looks so familiar, it turns out to be this famous yellow pepper.

Yellow pepper is not better than green and red pepper, the planting area in China is relatively small, mainly distributed in Hengdong County, Huxiang Province, Zhuzhou County, several bordering the golden Xiangjiang River "Golden Triangle" area, out of this small place is difficult to see this pepper in the market.

According to local records, the cultivation of yellow pepper has a history of nearly 2,000 years, and the special sandy soil formed by the siltation of the Xiangjiang River has given the yellow pepper a unique flavor - thick meat, thin skin, crisp, sweet, bright color, and small pepper shape, which is the best among the peppers.

Legend has it that during the Jiaqing period of the Qing Dynasty, Peng Jun, the champion of Hengdong, accidentally brought the yellow pepper to the court by chance, and after cooking it into a delicacy by the imperial kitchen, the Jiaqing Emperor tasted it, and the dragon heart was happy, and the royal pen mentioned the yellow pepper as "tribute pepper", and asked the Hengdong region to pay tribute every year.

It's just that yellow pepper has high requirements for the environment, and it will have its unique flavor in a pollution-free environment, and the yield is very small.

The fresh pepper of Huanggong pepper is even more difficult to preserve for too long, in order to eat the freshest 'Huanggong pepper', Emperor Jiaqing for the sake of appetite, ordered a special person to hurry up and hurry up for 800 miles to obtain this ingredient.

It's comparable to 'riding the red dust concubine and laughing, no one knows that it is a lychee'.

According to folk history, this is also a small detail of the Qing Dynasty beginning to become corrupt and perishable, and the specific authenticity is unverifiable, but it can reflect the deliciousness of Huanggong pepper.

Spicy, flavorful, fresh, and fragrant, these are the four main effects of Huanggong pepper, and for fishy ingredients, Huanggong pepper can also remove fishy, so it is the golden partner of fish head!

According to Bai Xiaobai's understanding, the Hunan cuisine chopped pepper fish head in some big hotels often adds this kind of yellow gong pepper to the chopped pepper, which will be extremely fragrant and have an endless aftertaste.

It's just that at present, in Huaxia country, most of the fresh yellow peppers seen on the market are indiscriminate, not produced locally in Hengdong, and the taste is much worse.

I didn't expect the system to provide such authentic and fresh yellow gong peppers.

Cow is just one word.

Bai Xiaobai sighed and set his eyes on the last green pepper.

The size of the green pepper is also the same as the index finger, which is the same as the red pepper and the yellow pepper, except for the difference in color.

It's just that the color of the green pepper is very special.

The color is not yellow-green, but all-over green, which is very pure.

This green is not ordinary green either, it is very beautiful and difficult to express.

Speaking of specific images, the transparency with ruby green is particularly eye-catching, just like a green pepper made of emeralds.

To say that Bai Xiaobai is also well-informed.

He has seen green peppers, small bell peppers, and all kinds of green peppers, but this transparent green pepper in front of him is the first time he has seen it in his life.

It won't be a green pepper that is special to the system, right?

It won't be something like 'Tianjiu Red Chaotian Pepper', the extinct pepper variety, right?