Precipital head is a common home dish, but with a little care, it can be turned into a five-star meal; pepper with peppers, two different tastes of chili, covered with white and tender fish head meat, with a warm and fresh scent. The evaporation method keeps the fresh scent of fish head as far as possible in the flesh, and the smell of pepper chops and peppers properly penetrates into the fish meat, making it glamorous! You can also pass the garlic after the oily little fire, called garlic and garlic, which is less greasy, more fragrance, and more unique with fish head and pepper. I like the spicy ones, so I use garlic, so fish head clean, especially the black membranes in the abdomen, which must be scraped. That's the key to removing the smell, and the timing of the steam head depends on the size of the head. Precipitous peppers should not be laid directly before steaming. When the fish's head evaporates and the juice drops, then it's spreads
