Pepper chopper head

The head of the pepper chopping fish is also called "The Great Hand". It's a famous dish. The red fire pepper is covered in white, fat head fish, perfect for the essence of the pickles. This dish is always made in a steamed way, and we use the juice function to cook it so that the taste of fish is as strong as possible。

Recipe Recommendations

Fat head fish head 1000 grams
chopped pepper 300 grams
oil 80 ml
salt 3 grams
douchi 8 capsules
garlic 4-merous
Jiang 3 tablets
cooking wine 20 ml
qingshui 300 ml

medium spice
steamed
half an hour
ordinary

Steps for Pepper chopper head

The head of the fish is taken away from the herring, the membrane and the blood of the fish is washed out of their stomachs (generally, the head of the fish is brought with the fish), and the jaw is slashed from the head with a knife

(b) Scratch the fish ' s head and body with salt (in the sauce) for 10 minutes, and soybeans with soft water, with garlic dispersing

Pour oil in the pot, put peppers on the bottom of the pot, and then put them into ginger, garlic, bean and treated fish head and water; (Put fish skin up in the pan)

Cover the pan and activate the auto-cooking function of the [juice-dry-burning fish/red-burning fish], with 15-minute evaporation times when using a normal steam pot。

When the cooking is over, open the lid, take up the urchin and shake it to make sure the skin is not sticky. On the bottom of the pan, the head is carefully loaded with a fish shovel

Precious peppers in the pot are evenly mixed with soup juice and can be poured on fish。