Scorched pepperfish head
By VicentaLakin
It's common practice, no fried material, simple and fast。
Recipe Recommendations
- Silver carp head 1000g
- Chop peppers appropriate amount
- Yellow bell pepper half a
- salt appropriate amount
- onion ginger a little
- cooking wine appropriate amount
- Very fresh. appropriate amount
- oyster sauce 1 scoop
- douchi a little
- chicken essence a little
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Scorched pepperfish head
1
Wash the fish head and cut it from the middle。
2
Put onions, ginger, wine, salt, water。
3
Put it on the head of the fish for a while, pickle for about 20 minutes。
4
A proper amount of chili and yellow lantern pepper is placed in the bowl。
5
In addition, it has a proper amount of salt, a very fresh taste, argon oil and chicken。
6
Smash even。
7
Put the fish head in the plate with a few onions and ginger chips. Steam for about five minutes, take out the pouring juice。
8
And put on the processed chili chops and soybeans. Fire evaporates for about eight minutes。
9
Put on onions and pour hot oil。
10
The finished product。Scorched pepperfish head Make Tips
1. The pickled head of the fish shall not be cut, the fire shall be evaporated for five minutes, and the soup shall be poured out, and then the fined pepper shall be fertilized and the fire shall be evaporated for about eight minutes. 2. Chili chopping is salty, and a proper amount of fresh pepper and white sugar is spicy and salty。