Pepper chopper head

The pepper chopping head was the food I had to eat outside. It tasted different, and it tasted good and bad. Tastes come from food, too. This dish is usually made with a common florist head, but it's the best one in the thousands of islands。

Recipe Recommendations

fish head 1200g
Home-made millet pepper freshly chopped hot sauce appropriate amount
garlic appropriate amount
onion appropriate amount
Jiang appropriate amount
yellow wine appropriate amount
salt appropriate amount
soy sauce appropriate amount
steamed fish oyster sauce appropriate amount
sesame oil appropriate amount
edible oil appropriate amount

super spicy
steamed
half an hour
simple

Steps for Pepper chopper head

I chose the big fish head of Chishima Lake. The fish head has to be washed. It's the first step in the process。

The fish head is washed with a proper amount of wine and ginger and a proper amount of salt so that the fish head tastes first and is kept quiet for about 20 minutes。

With homemade pepper sauce and garlic paste, wine, raw and steamed oil, it's converted to steamed fish. I don't need any steamed fish oil at home

Put a layer of oil on the steamed fish plate and put some ginger on it。

Put the pickled fish head on the plate and put the steamed fish sauce on it。

The plate with the head of the fish is wrapped with a membrane and evaporated in the pot, which is about 20 minutes because of the size of the fish head today. "Put in the film to keep the water from entering the plate."

When the good fish is out, put flowers on it。

Burn hot oil in the pot (mixed edible oil and sesame oil)。

Burned hot oil on the head of the fish with onion flowers, and the delicious pepperfish head was made。