chopped pepper fish head
By SantosMoore
Ingredients: chicken essence
Recipe Recommendations
- chopped pepper 5 tablespoons
- Pi County bean paste 2 tablespoons
- coriander appropriate amount
- steamed fish oyster sauce 3 tablespoons
- oyster sauce 3 tablespoons
- salt 2 tsp
- chicken essence 1 teaspoon
- cooking wine 2 tablespoons
- medium spice
- steamed
- half an hour
- ordinary
Steps for chopped pepper fish head
1
Clean the head of the silver carp, add 1 teaspoon of salt and 2 teaspoons of cooking wine, spread evenly inside and outside, marinate for more than half a day, and then rinse it off with clear water (I didn't wash it before, but I learned it from silk silk. It is said that the effect of removing fishy smell is good).
2
Prepare a small bowl, pour in 3 tablespoons of oyster sauce, 3 tablespoons of steamed fish soy sauce, 1 teaspoon of salt, and 1 teaspoon of chicken essence, mix well to make a dressing.
3
Prepare onions, ginger, garlic, and coriander.
4
Put the processed fish head on a steaming plate, and place the Pi County bean paste on the fish head.
5
Put the chopped peppers on top.
6
Pour the prepared sauce onto the fish head.
7
Add chopped green onions, ginger and garlic.
8
Put the fish head into a steamer and steam for 15 minutes over high heat.
9
Add the coriander and steam for one minute to serve.