Double Pepper Fish Head
By BartCollier
There were not many red and chopped peppers left in the double pepper fish head made last night, so the millet and spicy food were used, which was not as beautiful as the half-red and half-green ones made in the restaurant. But the taste was very good, and I ate it all to satisfy my cravings.
Recipe Recommendations
- medium spice
- steamed
- three-quarters of an hour
- ordinary
Steps for Double Pepper Fish Head
1
Remove the scales of the fish head and cut it in half (ask the store to help drop it), wash and remove the internal black film.
2
Put it into a container, wipe with a small amount of salt and pepper, pour on cooking wine and steamed fish tempeh, and let stand for 5 minutes.
3
Wash the onions and ginger, cut the onions into small pieces, and chop a small part. Shred ginger and chop a small part into pieces. Green and red chopped peppers are ready for use.
4
Spread a layer of green onion and ginger on the bottom of the plate, and spread the chopped green onion and ginger inside the fish head. Spread another layer of green onion and ginger on the surface of the fish head, and marinate for 10 minutes.
5
Stretch the fish head on a plate, spread a thick layer of green and red chopped peppers on the surface (according to your preference for the amount of chili peppers), and evenly sprinkle with some chopped pepper water.
6
After boiling water in the steamer, steam the fish head on the pan for 15 minutes, turn off the heat and wait for 2 minutes, then serve out the pan.
7
Put the cooking oil in the pan and heat it up.
8
Pour oil on the surface of the steamed fish head to make a sizzling sound.
9
OK, finish and start.