Fish heads
By VicentaLakin
Recipe Recommendations
- male fish head one
- millet pickled pepper 1 Pack
- pickled pepper appropriate amount
- Yellow bell pepper appropriate amount
- ginger appropriate amount
- Garlic seeds appropriate amount
- fat slices appropriate amount
- chicken essence appropriate amount
- beer appropriate amount
- steamed fish oyster sauce appropriate amount
- slightly spicy
- steamed
- half an hour
- simple
Steps for Fish heads
1
He's gone to the gills and slaughtered one of the good fish heads and scraped the black membranes with a knife, otherwise it tastes bitter. The fish part of the fish had a deeper cleaver。
2
One bag of millet pepper, which is filtered out and then cut to shreds of pepper. The peppers are suitable, less chili, and they are cut to shreds and cut to shreds. Yellow lantern prep right in the hole. Squeeze most of the water with fried spoons. Ginger is fixed into a big ginger, and a proper amount of ginger is cut into ginger. Garlic is the right amount. Cut it into garlic。
3
The boiler goes hot, it goes down into the cut meat tablets, the little fire gets out of the pig oil, and the oil is left in the pot。
4
And pour in garlic and ginger, and pour in peppers, and dry the water, and be patient until the peppers are fried. The precipitine is screeched with a proper amount of salt, chicken concentrate, and a small fire of platinum。
5
There were two chopsticks crucifixed, fish heads placed above chopsticks, a proper amount of beer covered with fish heads, a flat amount of chicken and salt, a flat amount of steamed fish oil, and a flat piece of hot pepper laid on the head of the fish, with onions and ginger chips in the middle of the head. When the fish is put in the head, it is covered with a pan, and eight minutes of evaporation boilers open the water. The size of the fire varies, and the head is large and small, and the standard is ripe for the chopstick to penetrate the fish。
6
Completed Chart