It's a plaster chopper

By VicentaLakin

It's a plaster chopper
Last night, Dad sent two fish heads, one of which I used to make fish heads. Mmm-hmm, very successful, delicious. Another one made pepperfish head. I've heard about the chili fish head cutter for years, but I've never eaten it, and I've seen it all over my plate. A few days ago, my friends of Miracle made peppers, and I did itchy, not too hot. So last night I made a pepper chop with another fish head, which is a test of the success of the pepper chop. The reason for the call is that the official pepper chopping head is said to have no steamed fish oil, and I am less afraid to eat spicy, and the pepper is not salty enough, and I decided to add some steamed fish to the sauce. It's my first time. I don't know what it tastes like. I feel like I'm making it

Recipe Recommendations

  • fish head one
  • chopped pepper appropriate amount
  • steamed fish oyster sauce 1 tablespoon
  • Jiang a small piece
  • shredded chives 1 tablespoon
  • minced garlic 1 tablespoon
  • cooking wine
  • salt appropriate amount

Steps for It's a plaster chopper

  • 1
    Two of the fish heads from Dad have been split in four and a half
  • 2
    There's meat on the head, some salt on the surface, some wine, 20 minutes with ginger
  • 3
    On top of the big plate, a ginger chip, onions
  • 4
    Put on the pickled fish head, and the meat is down. Move
  • 5
    I'll put a layer of homemade pepper
  • 6
    Throw some ginger
  • 7
    There's enough sleeping water in the steam pan, and when the fire opens, put the fishy plate in it, the fire evaporates for 8 to 10 minutes, and the fire is shut down for two minutes
  • 8
    A steamed fish head
  • 9
    Garlic, onion
  • 10
    Steam fish oil
  • 11
    It's oil in the pot
  • 12
    Just pour the hot oil

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