Pepper chopper head

By VicentaLakin

Pepper chopper head
PEPPER CHOPPING FISH HEADS, MANY PEOPLE ARE BELIEVED TO LOVE THEM AS MUCH AS I DO, EATING THEM WITH SPICY SIPS, FINE FISH, FAT AND NOT TIRED, SOFT SIPS. PRECIPITOUS FISH HEADS ARE GENERALLY SELECTED FOR THE HEAD PART OF FLORIST FISH; THEY ARE FINE, NUTRITIOUS AND LOW FAT, AND CONTAIN VITAMIN B1, IN ADDITION TO MANY TRACE ELEMENTS SUCH AS PROTEIN AND CALCIUM PHOSPHORUS, WHICH ARE LACKING IN FISH, WHICH ENHANCES MEMORY, MENTAL AND ANALYTICAL CAPACITY AND MAKES PEOPLE WISE; IN ADDITION, FISH HEADS ARE RICH IN A VARIETY OF UNSATURATED AND FATTY ACIDS, WHICH ARE PARTICULARLY IMPORTANT FOR BRAIN DEVELOPMENT, WHICH CAN CAUSE BRAIN CELLS TO BECOME PARTICULARLY ACTIVE AND THEREFORE ENHANCES REASONING AND JUDGEMENT; THE MEAT BELOW THE AQUARIUMS IS IN A TRANSPARENT FORM, CONTAINING GLUE-RICH PROTEIN THAT IS CAPABLE OF COMBATING HUMAN AGEING AND REPAIRING BODY CELL TISSUES; AND, THEREFORE, FREQUENT HEAD-EATING IS EFFECTIVE NOT ONLY IN THE BRAIN, SLOW BRAIN DECLINE, BUT ALSO BEAUTY. PRECIPITAL HEAD CUTTING IS ALSO VERY SIMPLE, BUT IT'S SKILLFUL FOR FISH TO BE FRESH AND JUICY; THE THREE STEPS OF WASHING, PICKLING, STEAMING FISH ARE SIMPLE. IF YOU DON'T MIND, STEP THREE IS THE SECRET PLACE WHERE FISH MEAT MATURES IN THE SHORTEST POSSIBLE TIME; SO THAT THE WATER VAPOUR PRODUCED DURING STEAM CAN RECYCLE, NOT ONLY REDUCE THE TIME OF STEAMING, BUT ALSO KEEP THE FISH EQUALLY WARM, SO THAT THE FISH THAT IS STEAMED WILL BE MUCH MORE FRESH AND DELICIOUS, COMPARED TO THE STEAMED FISH IN THE BIG HOTELS, COMPARED TO THE STEAMED FISH IN THE BIG ONES, AND IT'S NO PROBLEM TO STEAM ANY FISH IN THE FUTURE

Recipe Recommendations

  • Silver carp head one
  • green pepper one
  • Chop peppers appropriate amount
  • edible oil appropriate amount
  • cooking wine appropriate amount
  • chives 3 pieces
  • ginger 6 tablets
  • salt 1 teaspoon

Steps for Pepper chopper head

  • 1
    Get your food ready, you can make it yourself, you can buy it like I do。
  • 2
    Two fish were bought the same day, and the herd was evaporated and given to Mom because she wanted to chop up the head of the fish, so she bought a big flower fish, and the fish was made of the fish。
  • 3
    When handling fish, care will be taken to tear all the black membranes attached to their stomachs and head and to clean them up. If they are not eaten, they will have a heavy “fish smelt and ground smell”, then the fish head will be carefully split with a knife after the drying of the water, but not broken, made for about half an hour with ginger and wine, and the smell will be further enhanced。
  • 4
    Taking a large plate with a pair of chopsticks, washing onions and ginger blades also serves to add to the aroma。
  • 5
    The fish head is raised on top of the chopstick, and some onions are spread。
  • 6
    At a later stage, peppers are laid evenly on the fish head with a spoon, and then a drop of wine can be used to further remove the smell and the smell of peppers from the pickle。
  • 7
    The steaming pot is burned and put into the fish head。
  • 8
    It's about 8-10 minutes, depending on the size of the head。
  • 9
    When it's evaporated, take out dishes, remove chopsticks from the head of the fish, and pour out more soup if you feel it, and I like more halogen。
  • 10
    Clean up the peppers and onions while the fish are steaming。
  • 11
    There are other hot oils, onions and peppers, and then hot on fish。
  • 12
    Come on, let's eat, spicy and salty。

    • Pepper chopper head Make Tips

    1. Before steaming fish, fresh fish head can be made of a little salt and wine, which can be fertilized and tasted better. I'm not adding anything this time. 3. Steam fish, like the usual steamed buns, have to be pumped up and put in so that the fish can grow up quickly and eat fresher. 4. Step four is the secret place where fish meat is fresh in the shortest possible time; a pair of chopsticks is mounted on the plate and the fish head is put on it, so that the water vapour produced during the steam can recycle, not only reduce the steaming time, but also keep the fish evenly warm, so that the steamed fish will be much more fresh and delicious; and it will be fine compared to the steamed fish in the big hotel, and it will be okay to steam any fish in the future。

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