所需食材
- 鱼头1个（约800g，草鱼或鳙鱼）
- 剁椒3汤匙
- 蒜末1汤匙
- 姜末1茶匙
- 生抽1汤匙
- 料酒2汤匙
- 豆豉1汤匙
- 盐少许
- 食用油2汤匙
- 葱花适量
食材准备
- 鱼头从中间劈开，用盐、料酒腌10分钟去腥，清洗干净
- 剁椒与豆豉、蒜末、姜末混合备用
烹饪步骤
- 铺料：鱼头摆入蒸盘，淋料酒、生抽，将剁椒混合料均匀铺在鱼头上。
- 蒸制：蒸锅上汽后，放入鱼头大火蒸12-15分钟至熟透（筷子能轻松插入鱼肉）。
- 激油：取出后撒葱花，烧热油淋在葱花和剁椒上，听到"滋啦"声即可。
小贴士
- 剁椒本身有咸味，加盐要谨慎
- 最后激的热油是提香关键，油温要足够高
Ingredients
- 1 fish head (~800g
- grass carp or bighead)
- 3 tbsp chopped salted chilies
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp fermented black beans
- salt
- 2 tbsp oil
- green onion
Preparation
- Split the fish head in half. Marinate with salt and wine 10 min, rinse clean.
- Mix chopped chilies with black beans, garlic and ginger.
Steps
- Dress: Place fish head on a steaming plate, drizzle with wine and soy sauce. Spread the chili mixture evenly over the top.
- Steam: Steam over high heat 12–15 min until cooked through (chopstick pierces flesh easily).
- Sizzle: Scatter green onion, then pour very hot oil over — the sizzle wakes up all the aromas.
Tips
- Chopped chilies are already salty — go easy on added salt
- The finishing oil must be smoking hot to do its job
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