Red-burned fish head
By VicentaLakin
Tastes good, fresh and fresh。
Recipe Recommendations
- fish head a
- Jiang a little
- garlic a little
- onion a little
- red pepper a little
- Red pepper noodles a little
- peanut oil appropriate amount
- salt a little
- soy sauce a little
- soy sauce a little
- oyster sauce a little
- cooking wine a little
- chicken essence a little
- fish-flavored
- braised
- ten minutes
- simple
Steps for Red-burned fish head
1
Pack your heads, stand by。
2
Clean the head and dry the water。
3
Chonches, garlic slices, chili slices, backup。
4
Cut onions, spare。
5
Paprika shredding, backup。
6
The boiler must be hotter, the temperature must be warmed up, a small spoon of salt must be warmed up, then the fish head must fall down, a little yellow on two sides, a little ginger, garlic and pepper, a little fragrance made out of it, a little wine to add to the aroma, a little bit to the acupuncture, a little bit to the acupuncture, a little bit to the acupuncture, a little bit to the acreage, a little to the acreage, not too much to be pumped with, or it will be salty, not too much for the old, or the colour will be very deep, burst into the water, and the fish will be flat。
7
Cover the lid and keep the fish soup running through the fire until a little bit of it is left (more shoveled over the head of the fish during the period) and then add a little chicken and chili paste to the top of the fish's head, and finally to the juice。
8
Out of the pan。
9
Onion flowers and pepper shredders。
10
The finished chart。
11
Delicious。