Pepper chopper head

The New Year's round-up is not only a local traditional home-grown meal, but also a traditional non-field dish of the family's liking. One of the things I have to cook in New Year's Eve is a fish chopping head. It's a unique thing to have hot red peppers covered in white fish heads, with a hot fragrance, and the beauty of the fish heads and the spicy fertilizers. This dish is both father's favorite and mother's favorite. In fact, Mom never eats riverfish, she's not used to it, but because she's father's favorite food, she's studied it many times and is now her specialty. When fathers were young, they often went south to sell the apples, often for more than 10 days. He always said that it was not easy to eat food, but that the favorite thing was the chili pepper head. This dish carries too much of his youthful hard work and harvest. Mom's favorite thing about pepper chopping fish is the florist of our rice reservoir. The Miyama reservoir, the largest reservoir in Weihai City, is also a source of water in Weihai City. The water quality is very good, with the most famous fish and carp growing there, and the finest and cleanest. Mom's got two great tricks for making this dish, one to make pepper sauce first and the other to rub the fish head with vinegar. Most people produce this dish with a small amount of salt and salt, which is not as effective as it should be, while mother makes it more scientifically effective. I made a lot of pepper this year, so I made it myself. This dish, the smell of pepper cutting just so well into the fish, with soft, fat, spicy, salty entrance, with a warm, spicy smell that makes people love