Pepper chopper head
By VicentaLakin
It's a special fire for a fat head in a cold restaurant, six pounds for a fat fish and nine pounds for a fish head alone. It's so expensive because of all the precipitous fires at restaurants and restaurants this season, one of the precipitous fish head 48 of the previous few years, and it's only acceptable to go to a restaurant and eat 88, more than 100 of them. When I started making my own pepper chops, I couldn't get rid of them, and then a cook friend at the cherub ordered them, and then they went back home and showed them their hands
Recipe Recommendations
- Fat head fish head 650 grams
- salt appropriate amount
- pepper a little
- yellow wine 10 grams
- ginger appropriate amount
- Chop pepper and tribute vegetables 2 tablespoons
- Chop pepper in black bean oil 2 tablespoons
- ginger slices appropriate amount
- scallion white appropriate amount
- chive leaf appropriate amount
- corn oil appropriate amount
- fish-flavored
- steamed
- half an hour
- ordinary
Steps for Pepper chopper head
1
Get the raw materials ready, fish head to chop off the fish and wash it for backup。
2
Yellow wine, salt, pepper powder and ginger pickles for more than 10 minutes。
3
Put the ginger and onions in the fish plate。
4
The pickle is the fish head off the ginger. It's on the plate。
5
Put it in the steam oven for 100 degrees for eight minutes。
6
If you take out the steamed fish head and pour out the steamed soup juice, you don't have to do that。
7
It would be better to fire peppers with ginger and garlic and then steam them if they were the same water that they bought。
8
Once again, 100 degrees of evaporation in the oven for 7 minutes and 2 minutes after completion of the procedure。
9
When the steamed fish is finished, a little hot oil in the pot。
10
The finished chart。
11
The finished chart。
12
The finished chart。
13
The finished chart。
14
The finished chart。Pepper chopper head Make Tips
One, without a steambox for the same time as a steam pan, a steamed fish needs to be boiled in water for eight minutes, before it pours out the steamed soup juice. This is the most important step. The pouring out of the soup juice is so thick that the steaming fish head is so fresh and so fresh. It's not hot. It's as fresh as that。