Pepper head

By VicentaLakin

Pepper head
A new generation of fish headbrush, fresh spicy balance, fresh fragrance。

Recipe Recommendations

  • fish head
  • onion 100g
  • ginger 15g
  • minced garlic 150g
  • green onion 10g
  • Hainan Yellow Lantern Sauce 80g
  • steamed fish oyster sauce 50g
  • chopped pepper 20g
  • rapeseed oil 50g
  • lard 30g
  • chicken essence 4g
  • salt 10g
  • huadiao wine 40g

Steps for Pepper head

  • 1
    1) Scrambled sauce (prefabricated) with hot boiled oil, screeched ginger and garlic, added to the Hainan yellow lantern and pepper screech, and added to other sauces such as carol and steamed fish
  • 2
    That's how the prefabricated sauce is
  • 3
    2) Scratches of 12-14 pieces, boilers of water added to 50 grams of bouquets and salt to the fish head, so that the fish head can be extracted from the water so that it can be pumped into a mat of 12 inches of sand with onion silk and grafted and hot with flowers。
  • 4
    Put onions on the bottom of the casserole
  • 5
    3) burning (6 minutes) with the pre-fabricated sauce of step 1 and 30 g of carbs of steamed fish oil, coating of the flail for about six minutes with onions。

    • Pepper head Make Tips

    An improved version of cuisine can change the number of grams of pepper choppings and Hainan yellow lantern peppers to regulate the two fish heads and not cut small pieces of water

    Recipe Categories

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