It's so simple
By VicentaLakin
Pepper chopping fish head (known as Chopellpepperfishhead) is a traditional dish in Hunan province and belongs to the pickles department. It has been said that there is a link between origin and the Qing Dynasty ' s Huang Chong Constitution. It is usually based on fish head and pepper cutter, and is made up of evaporation of acne oil, ginger, onions and garlic. The food is red, smelly and fine. It's fat, it's soft, it's hot。
Recipe Recommendations
- medium spice
- steamed
- half an hour
- simple
Steps for It's so simple
1
Ginger slices, onion slices, on disk。
2
Fish heads are washed, dried up, and a proper amount of white wine is made for about five minutes。
3
The peppers were broken in the meat grinder and nothing could be cut with a knife。
4
Hot oil in the pot and fried the shredded pepper in the hot oil, a step that releases the pepper smell and does not take long。
5
I put fried peppers on the head of the fish, which is bigger than two pounds, so I steamed for about 10 minutes and added the steamed head to the steamed fish oil。
6
After accession。
7
Make another pot of hot oil, remember, it must be hot, never use warm oil。
8
Hot oil, a little onions of flowers, walking around the table, it's not that simple。