Pepper chopper head
By VicentaLakin
It's also known as the "Big Hand" and the "Closer Red" dish, and its history is related to the famous Qing Dynasty Man Wong. It was reported that during the Qing Dynasty, Huang Zhongcheng fled to a small village in Hunan in order to escape from writing. The family was poor and unable to afford food, and it was fortunate that the farmer ' s son had taken a riverfish home before dinner. So, the hostess put salt and soup in the fish and then cut up the pepper and steamed it with the fish head. Huang's constitution is very beautiful, and it's been a long time since. Upon completion of the asylum, he made improvements to his family ' s cooks and became today ' s famous Hunan cutter。
Recipe Recommendations
- datou fish one
- fat appropriate amount
- red pepper appropriate amount
- Garlic seeds appropriate amount
- ginger appropriate amount
- douchi appropriate amount
- steamed fish oyster sauce appropriate amount
- chicken essence appropriate amount
- beer appropriate amount
- slightly spicy
- steamed
- half an hour
- simple
Steps for Pepper chopper head
1
Paprika's right, Paprika's right, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount。
2
Put onions and ginger blades into the juicer, add half a bottle of vase, put a cap on it and blow it into ginger juice, pour onions into stainless steel basins。
3
Big head, one, put the head up on the plate, cut it right in the middle of the back of the fish, and the bone in the middle of the back of the big head is the strongest, hand-to-hand the head on the board, remove the gill, the membrane (with the gills, with the diaphragms) and clean the big head. Cut the fish part open with a knife (not too deep, just a knife to a fish bone) and put the big head in a ginger ale, with a smooth in and out of it a ginger ale, and pick it up for 15 minutes。
4
The altar chops up the chili, filtrates the water in the leaking spoon and squeezes it with a spoon。
5
The boiler goes to the right amount of oil, the right amount of fat, the right amount of fat, the right amount of fat, the right amount of fat, the right amount of fat, the right amount of fat, the right amount of fat, the right amount of fat, the right amount of fat, the right amount of fat, the right amount of fat, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount of pepper, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, the right amount, and the right amount, the right amount, the right amount, the right amount of Add a proper amount of chicken, sugar, soybean curd, and when the water is dried up, it falls into the stainless steel basin。
6
Cross the chopstick into the plate, and shake the salted fish head. Go on the ginger juice and put it in the plate, pour a proper amount of beer (crunch, tender, fresh), pour a proper amount of steamed fish oil, add a proper amount of chicken concentrate, and pour a small amount of salad oil, and put a flat amount of made pepper on the head of the fish, and then put a proper amount of ginger chips and onions on the head. The boiler boils water, the atmosphere and then the fish head, and the fire evaporates for 10 minutes (depending on the size of the fish head) with chopsticks, which can be inserted directly into the plate。
7
Completed ChartPepper chopper head Make Tips
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