Double-coloured pepperfish head
By VicentaLakin
Pepper chopping fish head is a cuisine. It combines the “spicy” of fish heads with the “spicy” of peppers, which are fat and not obscurous, fine, spicy, unique in taste, hot and salty, especially in Hunan. Fish head nutritional value 1. Fish head is rich in unsaturated fatty acid, which benefits the blood cycle and is a good food for cardiovascular patients; 2. fish head is rich in selenium, which is often used to combat ageing, pigmentation and has some control over tumours; and 3. For people who are weak and hungry, the herbfish is young and can appease and nourish. Precipitous fish head is a delicious and easy dish, i.e., it can be a master-level cook even if it buys good food and follows the know-how. Well, good folks, it's not much time to cook and eat. Now
Recipe Recommendations
- male fish head one
- Red chopped pepper appropriate amount
- Green chopped pepper appropriate amount
- salt appropriate amount
- ginger appropriate amount
- green onion appropriate amount
- slightly spicy
- steamed
- half an hour
- simple
Steps for Double-coloured pepperfish head
1
Chon Chess, flat on the plate。2
Male fish head, let the fish-seller split in half, one of which is connected! Go to the membrane, wash the dry water and put it on the ginger。3
The head of the fish is covered with red pepper and the other with pepper. Put it in the fridge and make it for hours. I buy pickles in the morning, steam them in the afternoon, which is more delicious. Don't put salt in it, the pepper is salty enough and the sauce will be added later。4
Vapour tank 100 degrees, 10 minutes。5
When I'm done with it, I'll usually pour the water out of the plate or I'll never fall。6
No sticky pot in corn oil, hot. When you start smoking, the temperature is right。7
Throw flowers, heat oil。8
Gonorrhea。Double-coloured pepperfish head Make Tips
1. To cut the whole fish head in half from the middle of the mouth of the fish, it is essential that the black spot of the fish's membranes be torn and cleaned. Put on pepper pickles. 2. The steaming fish head must wait until the water in the steaming pot is released. Because of the different sizes of the fish head used, the time of steam cannot be fixed. In general, however, the mid-sized fish head evaporates for 10 minutes and is ripe (observation indicates that the fish head is ripe once their eyes are prominent). If the head is too big, the time of steam can be increased appropriately. When the time has come, don't rush out of the pot with the head of the pepper chopper, and take the dish out later。