Pepper chopper head
By VicentaLakin
Hot, hot red peppers, covered with white, fresh fish head, with hot and fresh scents. The spicy temptation of pickles is perfected on the "precious fish head." The evaporation method keeps the fresh scent of fish head as far as possible in the flesh, and the smell of pepper is poached in the fish meat, soft, fat, salty. The entrance is small, and it smells so gentle!
Recipe Recommendations
- Fat head fish head one
- chopped pepper 50 grams
- ginger 2 tablets
- green onions 2 pieces
- shallot 4 pieces
- oyster sauce appropriate amount
- fish sauce appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- white pepper appropriate amount
- sweet and spicy
- steamed
- half an hour
- senior
Steps for Pepper chopper head
1
When the fat head goes to wash, the head is separated from the fish。
2
Cut the fish head open from the middle, rubbing it with wine, raw, white pepper powder, pepper paste, caviar, beak sauce, and pickle with ginger chips and onions。
3
The head of the fish, covered with sauce, will be packed in containers, sealed with a protective film and frozen in the fridge for more than two hours。
4
The steam pans are burned on fire, and the salted fish head is ploughed with a spoonful of oil and steamed for 15 to 20 minutes。
5
There'll be plenty of water in the steamed fish. The water is so heavy, you're going to pour it out, so your head will be half full
6
Get another big plate and lay the steamed head on the big plate. The freshly deciphered peppers are spread evenly over the fish, and if they are spicy, they can be added to the wild pepper。
7
The boiler burns on the fire, pouring four to five spoons of oil with a few fragrances of pepper oil and then burns up to 80%。8
Throw hot oil on the peppers and put onions。Pepper chopper head Make Tips
The most important step is pickled。