If you want to make the most authentic chopped pepper fish head, the first thing you should prepare is bighead carp head. The meat of bighead carp head is fatty and contains a lot of fat, so the meat is still tender after a long time of steaming, and it will not be astringent due to the loss of water.

Therefore, from the perspective of comprehensive selection, it is the best choice to choose bighead carp head as chopped pepper fish head.

In order to make the meat fresh enough, Lin Xiaoxiao did not choose the bighead carp head that had been processed in the warehouse, but chose to slaughter the bighead carp freshly.

Slaughtering bighead carp alive can ensure the deliciousness of bighead carp meat to the greatest extent, but the process of slaughtering it alive is not so simple. The bighead carp is active by nature, and it secretes a kind of mucus from its body, so it also requires some effort in the process of slaughtering.

Lin Xiaoxiao was born into a family of chefs, and she was used to seeing her father kill fish, and later after she became a chef, she often killed fish, which was not a difficult task for her.

She put on rubber gloves with high friction, grabbed one of the largest silver carp, descaled it, disemboweled it, and then cut the head open in the middle.

The whole process, Lin Xiaoxiao walked smoothly, and it didn't take much effort at all. In the process, there was even fish blood splashed on Lin Xiaoxiao's face, but she still did not change her face, and she cut open the whole fish fluently.

If it were another girl, she might have been scared at this time, but for Lin Xiaoxiao, this is just a process in her work.

She washed the head of the fish, then cut it through the middle of the lip and made several diagonal cuts under the head of the fish on the thicker part of the fish.

After processing the fish head, Lin Xiaoxiao sprinkled cooking wine, pepper and salt on the fish head, then smoothed it out and marinated it for about 20 minutes.

During the pickling process, Lin Xiaoxiao began to process the chopped peppers. The reason why the chopped pepper fish head becomes the chopped pepper fish head shows that the fish head is not the only protagonist of this dish, and the processing of chopped pepper is also the most important step.

Lin Xiaoxiao cut the chili peppers, then poured the high-concentration liquor into the chopped peppers, and mixed well for later use.

After this step, the previously salted fish head is almost ready. She drizzles a little oil over the surface of the marinated fish head, and then spreads the oil on the surface of the head.

After that, Lin Xiaoxiao didn't stop, and she was in full swing to prepare other ingredients. She slices the ginger and chops the green onion into sections, and when the two are ready, she lays them neatly on the bottom of the bowl.

After laying a layer of green onion and ginger on the bottom of the bowl, Lin Xiaoxiao put the processed fish head on top of it, and then spread the chopped pepper soaked in white wine on the fish head thickly.

Once this step is complete, the next step is to steam.

Lin Xiaoxiao put an appropriate amount of water in the pot, waited until the water boiled, put the fish head in the pot, then covered the lid, and steamed on high heat for about five minutes.

After steaming, Lin Xiaoxiao took out the steamed fish head, then poured out the excess soup in the pot, sprinkled with a large handful of fragrant and tender green onions, and finally poured an appropriate amount of hot oil on top after pouring in steamed fish and soybean oil, and the chopped pepper fish head was ready.

Make some chopped pepper fish heads with bright colors, which makes people very appetizing just by looking at them. Not only that, it is fresh and spicy, and the dish of chopped pepper fish head contains all the flavors.

Lush green, shiny and slippery, it has the magic to increase your appetite at a glance. As for how it tastes exactly......

Although Lin Xiaoxiao didn't taste it, she knew her craft best. This dish is sure to satisfy Jian Yining and Lu Hongshen.

smelled the fragrance, and even Xiao Li, who was standing at the front desk, came over.

The hemp is spicy, and the spicy is endlessly fragrant, and after Xiao Li walked in, he praised him: "Chef, what are you doing." It's really fragrant. I feel like the roundworms in my stomach are about to be ticked out. ”

Lin Xiaoxiao's lips opened lightly: "If you like it, I'll make it for you tomorrow." ”

Xiao Li nodded: "It's chopped pepper fish head." I said, this kind of spicy charm can only be found with chopped pepper fish head. ”

At this time, Lin Xiaoxiao was preparing the ingredients, and when she heard Xiao Li say this, her movements froze, and the garlic in her hand fell to the ground.

The gaffe of his own store manager, Xiao Li naturally noticed it.

"What's wrong, so careless. This state is not at all like the store manager. Xiao Li teased while bending down to pick up garlic.

Lin Xiaoxiao shook his head: "It's okay." Maybe I'm a little tired. ”

"You can't just work. If you're really tired, take a good rest. ”

"Hmm."

Xiao Li lingered for a while before leaving, but Lin Xiaoxiao still did not recover from his state of distraction.

Lin Xiaoxiao, who had never felt anything, knew that something was wrong when he was surprised by Xiao Li's "spicy" just now.

Spicy, spicy......

The most critical point is that Lu Hongshen can't eat spicy food at all, so how could he entrust Jian Yining to chop some pepper fish head.

Among them, it is really strange.

She thought about it for a long time, but she still couldn't find any emotion, so she simply stopped letting herself continue to think about this unanswered proposition. Whatever the real outcome, she just needs to cook her own dishes.

Now Lin Xiaoxiao only has one dish left, and it is also the most difficult dish - braised puffer fish.

The meat of the puffer fish is delicious, and even ordinary people can rely on the meat quality of the puffer fish to make an extremely delicious dish, but the real difficulty of braised puffer fish is not what to do, but how to deal with it to make it non-poisonous.

The dish of braised puffer fish used to be Lin Xiaoxiao's father's specialty dish. Lin Xiaoxiao had watched his father do it a few times, but this was the first time he really did it himself.

Braised puffer fish is a famous dish that has been passed down in Jinling for a long time. The puffer fish meat is not only sweet and delicious, but also extremely fatty. Anyone who has ever tasted fugu meat will definitely remember the taste of fugu meat vividly.

If puffer fish meat is not handled well, it can really poison people. Lin Xiaoxiao knew this very well, so he cheered up now and prepared to deal with the puffer fish with full concentration.

To make braised pufferfish, it is best to choose fresh pufferfish. Because fresh puffer fish is less poisonous and fat. In the case of dead pufferfish, it is very difficult to deal with the toxin.

If you want puffer fish meat to be non-toxic, the steps to kill the fish are very important.

Lin Xiaoxiao first placed a basin of clean water under the faucet, and then kept releasing water into the faucet. She places the puffer fish in clear water and subtracts the fins on both sides of the fish.

After that, she was looking at the flowing faucet to clean the fish's internal organs. Not only is the guts of the puffer fish poisonous, but even its blood is poisonous.

In order to ensure that the puffer fish is not poisonous, it is necessary to drain all the blood of the puffer fish. Lin Xiaoxiao opened a small opening, and after feeling that the blood of the puffer fish had almost flowed clean, he cut off a horizontal bone at the tail of the fish.

After Lin Xiaoxiao completed this step, he removed the fat layer under the skin of the fish, so that the blood and water could be better drained.

After draining the blood water, the puffer fish in Lin Xiaoxiao's hand was snow-white, which was very different from Fang Cai's brown appearance.

At this point, it's almost clean. But in order to ensure that there are no more toxins in the pufferfish, Lin Xiaoxiao needs further operations.