Pepperfish head
By VicentaLakin
The chili fish head is a fragrance of the Han people and belongs to the Kawasawa family. Twin peppers refer to peppers and peppers。
Recipe Recommendations
- fish head one
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oil appropriate amount
- steamed fish oyster sauce appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic cloves appropriate amount
- green pepper of 6
- small red pepper of 6
- dried chili of 5
- pepper appropriate amount
- chicken essence small amount
- white pepper appropriate amount
- slightly spicy
- steamed
- an hour
- ordinary
Steps for Pepperfish head
1
Fish hair wash, cut, don't cut。
2
Dry Paprika slices, ginger chees, onion slashing, freshen up。
3
Fish head in the clean tub。
4
Dry chili, ginger, onions, peppers, salt, wine, pickle for half an hour。
5
Clean slash。
6
Put it in the plate。
7
Put the salted fish head on top. The ginger inside is also on the fish。
8
Chon-crumbs, garlic-poo, pepper-crumbs。
9
Hot oil in the pot. Put it in ginger。
10
Roll in peppers, with a proper amount of salt and a small amount of chicken to fry。
11
Then evenly laid on the head of the fish。
12
A proper amount of steamed fish oil and some white pepper。
13
Cut some gingers and onions and put them on。
14
Put the water in the pot, put in the steam closet, put the fish head in the pan for 15 minutes。
15
Get ready for the peppers, the peppers, the slices。
16
Hot oil in the pot, pretzels, dry chili fragrances。
17
Finally all on the head, done。