Pepper chopper head
By VicentaLakin
Who says Suzhou people can't eat spicy? The Suzhou people are really fond of veggies, and they may not be too comfortable. Today I made a red-hot pepperfish head. Tastes good. Half with the wife. I'm done
Recipe Recommendations
- Hualianfish head a
- chopped pepper half a bowl
- Jiang 5 pieces
- onion
- salt half a tablespoon
- pepper a teaspoon
- steamed fish oyster sauce two tablespoons
- chicken essence a teaspoon
- oil 3 tablespoons
- garlic 5-merous
- medium spice
- steamed
- half an hour
- ordinary
Steps for Pepper chopper head
1
Fish heads are washed clean and cut in half by graph. Don't cut it, just call it fish chops when buying fish. They know how to cut it。
2
Slipped salt, ginger-snacked for 10 minutes。
3
A large plate with ginger chips and onions. When the fish head is big, it's better to have a big tablet that's usually used for Western food:
4
Fish head plates, pepper cutters, with wine, chicken, pepper powder. So you can steam the pot。
5
There's no steam pan, so you're gonna put a plate back in the pot and put the big flat on it. Watch out for the bubbles. Fish head steams for 13 minutes and suffocates for 3 minutes。
6
And the good ones spread garlic paste, onions and two spoons of steamed fish oil, then heat up soy oil, and then pour it over the fish's head。Pepper chopper head Make Tips
1. Add more water to the steamer; otherwise, the fish will get dry. 13 minutes is enough for steaming the fish head, so don't overcook it. 2. Add some steamed fish soy sauce at the end—it gives it that restaurant-style taste :)