Double-coloured pepperfish head
By VicentaLakin
Classic cuisine, double-coloured。
Recipe Recommendations
- Huatanyutou one
- wild mountain Pepper 100 grams
- Red millet spicy 100 grams
- garlic 50 grams
- edible oil 50 grams
- light soy sauce 20 grams
- white sugar 10 grams
- oyster sauce 10 grams
- douchi 10 grams
- green onion appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Double-coloured pepperfish head
1
The fish head is split in half, slashed in the back and tasted with wine, ginger, onions, salt, poaching for 10 minutes。
2
Pack the head of the fish and then cut off the fine field peppers, garlic, white sugar, and beryllium oil and put the head in the steam pan for 10 minutes。
3
Fill the head with a plate and then chop down the fine red rice spicy, white sugar, raw sauce, garlic, platinum, soybea, and put the head in the steam pan for 10 minutes。
4
The two fish rises up, and then they leaze the excess water out of the plate, with onion flowers, and then heat it up and turn it into vegetables。Double-coloured pepperfish head Make Tips
1. The flesh on the back of the head of the fish must be slashed with a few more knives in order to taste. 2. Steam pots should not take too long, resulting in the tenderness of fish. 3. The boiler shall leach the excess water so as to ensure a clear line of separation in both colours at the time of loading。