Pepper chopper head
By VicentaLakin
It's just the smell of home. It's the smell of pepperfish that I remember from my sister. It's only chili. It's probably the best thing to do with the rest of the soup。
Recipe Recommendations
- Hua silver carp head a
- Soaked wild pepper 50g
- Soak red peppers 70g
- ginger 5g
- garlic 15g
- shallots appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- medium spice
- steamed
- half an hour
- ordinary
Steps for Pepper chopper head
1
The fish head was washed and put into the plate, and today the fish head is a little big and can only be packed with this stainless steel plate。
2
A little salt。
3
A little pepper。
4
There's no more wine at home。
5
Ginger。
6
Add a bit of raw smoke and rubbed the whole fish head for 15 minutes。
7
When fish heads are pickled, we're ready to cook, and ginger goes in the shredder。
8
Put the garlic in。
9
The paprika is a bag bought at the supermarket, which, when removed, requires fresh water to wash the surface of the salt water and to dump the shredder along with wild pepper。
10
Breaking, of course, can be more fragrance with my hands, but I've been stinging chili hands lately, and I've been using this machine。
11
That's it。
12
Today's steam pan is on leave. It's steamed with frying pans and tripods。
13
The water is released into the head of the fish for six minutes。
14
Another pot, which heats into vegetableseed oil and adds a suitable amount of pig oil。
15
Seven layers of heat added to our broken pepper。
16
Put a spoonful of sugar in it。
17
A spoonful of chicken powder。
18
Join a little bit of raw smoke, double-scrambling。
19
After six minutes, the fish head evaporated with a clamp to remove the water that fell off the plate。
20
And then we'll put the roasted peppers on top of it and then we'll have five minutes of steam。
21
Let's get some onion flowers out of the pot。Pepper chopper head Make Tips
The time of steam can be adjusted to the size of the head. The spicyness is not so hot, but basically Sichuans can eat it, because I put a little bit of salt in the pickle, and the peppers and screech are salty, and a little bit more。