Pepper chopper head
By VicentaLakin
Precipital head, which belongs to a noodle, is usually made of fish head and pepper, and is made up of veggie oil, ginger, onions, garlic, etc., which is red, strong, fine, fat, soft, spicy. There may be a slight difference between the different regions of the dish, and between the ingredients involved, for example, when I'm a Cantonese cook, I add a proper amount of pepper because I can't eat too hot, and I can add a whole lot of pepper or a little bit of chili, which can be used to increase spicy. Looks like there's a lot more to be done with the simple idea of evaporating a nice precipitous pepperfish head
Recipe Recommendations
- Big head fish head one
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- red pepper one
- chopped pepper 2 tablespoons
- salt appropriate amount
- chicken powder appropriate amount
- steamed fish oyster sauce appropriate amount
- peanut oil appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- medium spice
- steamed
- half an hour
- ordinary
Steps for Pepper chopper head
1
Big head fish head about 650 grams each, cut the head half open along the back, wash the membrane off the inner layer and dry the water
2
Take a big plate, a proper ginger and onions on the bottom
3
A bit of salt, pepper powder, chicken powder, ginger juice, wine plastered and ploughed for 15 minutes
4
Chon, garlic, peppers
5
Take two spoons of pepper and cut it down a few times
6
Put the materials in steps 4 and 5 into the bowl and add a little salt, raw smoke, platinum, chicken powder, a spoonful of peanut oil. even
7
Then you put the mixed ingredients on the head
8
Put the large plate on the boiler, and the fire evaporates five or six minutes later
9
Bring a plate of soup down to the bottom of the plate, get a proper amount of steamed fish oil, and burn some hot oil on the fish head. Onion flower
10
Completed ChartPepper chopper head Make Tips
One, after half-section of the fish head, wash it clean, dry the water and then add some ingredients to make it dry for 15 minutes to remove the smell, with no ginger acne to replace it with 2 or simply with pepper, and if the smell of evaporation is more than that of pepper if compared to the ingredients made above, there are no specific criteria for the time taken to steam the fish head, usually between 8 and 10 minutes. It depends on the size of the fish head, the size of the fire, the general boiler cap, or the sealed special steam pan, some of which is very large, so it's only possible to get caught in the fire, otherwise the fish head can break easily, and these little tricks can only be mastered. Okay