Five flowers for a fat fish head
By VicentaLakin
In the winter of Lake Chaggan, the wild fathead was caught, and the fish were so big that they had to take off their bones and stew half. It tastes good!
Recipe Recommendations
- Big fat head fish head half a
- pork belly 100 grams
- onion 10 grams
- Jiang 10 grams
- garlic 10 grams
- Red pepper of 3
- Green pepper of 3
- garlic sprouts a little
- salt a little
- balsamic vinegar
- white sugar 1 teaspoon
- oyster sauce 20 grams
- cooking wine 20 grams
- rice wine 30 grams
- pickled pepper of 10
- MSG a little
- coriander a little
- pepper
- fish-flavored
- burn
- three-quarters of an hour
- simple
Steps for Five flowers for a fat fish head
1
Prepare food。
2
Half the head of a big fat fish, removing the cape, gills, and an inner membranes, washing them clean and shaving them with a knife。
3
The feed is ready。
4
Five flowers cut a little bit thicker。
5
Scratch the garlic, slice the onion, slice the ginger, slice the red pepper, slice the garlic。
6
The boiler is oiled, burned to 70% heat, crammed into the head of the fish, a little gold on the skin of the fish, and then sprung out。
7
A little oil in the spoon, 40% heat in the meat, a little sparkling out of the oil, and then a smell of pepper, onions, ginger, garlic。
8
Put in vinegar, sugar, wine, pelican oil, peppers, and a little smell of rice。
9
Put in vinegar, wine, raw, platinum oil, pepper, a little smell of rice, and then add sugar, a little salt and a little color。
10
Put it in the fried fish and turn it into a small fire for 20 minutes。
11
When you're done with it, you'll put a little savory, red, green, garlic and a little fragrance in it。
12
Disc。
13
Get your rice ready。