Dongliu Fish Head

Dongliu Fish Head

　　Dongliu Fish Head is a specialty dish from Dazhu County, Dazhou City, Sichuan Province. The “Dongliu Fish Head” from Dazhu County is well-known and loved by many visitors, and has been rated as one of the “Top Ten Famous and Special Dishes of Dazhou City.”

　　Dongliu Fish Head is a distinctive fish dish from Dazhu County. At first glance, it looks similar to Spicy Fish Head, but it is seasoned with Dongliu Laozao (a type of fermented glutinous rice wine) and mountain pepper powder during preparation, giving it a uniquely special flavor. Its taste is distinctive, fragrant, and pleasantly numbing with a balanced sourness. This dish won the title of “Top Ten Famous and Special Dishes of Dazhou City” in 2006.

　　How to Make Dazhu Dongliu Fish Head:

　　Ingredients: 1 flower carp head (about 1500g), 200g chopped chili, 100g Dongliu Laozao from Dazhu, 25g mountain pepper powder, 40g oyster sauce, 120g fresh broth, 80g cooking wine, chopped scallions, pickled ginger, salt, chicken essence, MSG (each to taste), and 150g mixed oil.

　　Preparation:

　　1. Clean the flower carp head and cut it into two halves. Marinate with cooking wine, salt, mountain pepper powder, and oyster sauce. In a bowl, combine chopped chili, Dongliu Laozao, pickled ginger, salt, chicken essence, MSG, fresh broth, and 100g of mixed oil, and mix well.

　　2. Place the fish head on a large serving plate, pour the seasoned chopped chili mixture over it, steam until the fish head is fully cooked, sprinkle with chopped scallions, and finally drizzle with hot oil to enhance the aroma. Serve.