Double-coloured pepperfish head
By VicentaLakin
Recipe Recommendations
- fat head fish one
- chopped pepper 4 tablespoons
- salt appropriate amount
- liquor appropriate amount
- ginger one
- garlic of 2
- mature vinegar 2 tablespoons
- oyster sauce 2 spoons
- oil appropriate amount
- soy sauce 1 scoop
- spicy fresh appropriate amount
- steamed fish oyster sauce 1 scoop
- chives 1
- white sugar 1 spoon
- MSG appropriate amount
- chicken essence appropriate amount
- green onions 1
- fish-flavored
- steamed
- an hour
- senior
Steps for Double-coloured pepperfish head
1
Fathead, take salt, wine, ginger, pickle, about an hour。2
Spicy rice, from the supermarket. No water in the bag。3
The bottom of the plate is onions, the bottom of the mat。4
Red rice spicy, and green rice pepper slices, and there's vinegar in the bowl, very fresh seafood, oil consumption, chicken sperm, smelly, white sugar, soy sauce from the King, steamed fish oil, burnt oil, mixed。5
Put the pickled fish on a plate with onions, put the ingredients in the bowl on the fish, spread them evenly, put peppers and peppers and garlic. If the plate is big enough to have double-line chopsticks on the plate, it's easy to evaporate。6
The perfect fish is on the steam pan, and when the water boils, it's cooked in about 15 minutes。7
Steam well and put onions on the pot。Double-coloured pepperfish head Make Tips
The red millet market buys fresh cut-backs, and those cut-off ones always feel sour, or they cut themselves。