Coughfish head
By VicentaLakin
Recipe Recommendations
- fish head 2.5 kg
- water tofu 1 kg
- onion ginger garlic appropriate amount
- octagonal 3 pieces
- millet pepper a
- pepper shell a
- soy sauce appropriate amount
- beautiful fresh appropriate amount
- steamed fish oyster sauce appropriate amount
- old vinegar appropriate amount
- chicken powder 3 grams
- MSG 3 grams
- shisanxiang 5 grams
- cumin noodles 3 grams
- black pepper noodles 5 grams
- salt 3 grams
- medium spice
- simmer
- ten minutes
- simple
Steps for Coughfish head
1
Fish heads are washed open, knives are changed where they're thick, and tofu is cut off
2
A little salt on the head, chicken powder and fish face on the soy sauce and a little starch for use
3
Get ready
4
I'll put it in the sand and put it in the fragrance
5
Blast fish heads
6
The fried fish head and tofu are in the sand in step four
7
Piggy oil in the nettery is put in the onions of pepper peppers and the smell of chili shells. Water and so on
8
Pour the soup in the sand
9
Cover the lid and burn the fire for 10 minutes
10
The cuisine is made of beehive-like tofu, a little less envious to defunct and fragrance and a little fragranceCoughfish head Make Tips
1. Cook less vinegar to remove the smell and make it more fragrant
2. Simmer the fish head until it becomes sticky and the heat is in place
2. Simmer the fish head until it becomes sticky and the heat is in place