Double pepper steamed fish head
By VicentaLakin
And today, you make a spicy fish head, and someone eats it, and says, "Fine, don't steam fish head, steam catfish, fish head, no meat." Well, next week's vacation, I'll make paprix. The so-called doppelgangers are pepper chopping and rice peppers, which cost less than ten dollars, and two people eat enough。
Recipe Recommendations
- fish head a
- onion appropriate amount
- ginger appropriate amount
- sugar appropriate amount
- rice wine appropriate amount
- millet pepper appropriate amount
- chopped pepper appropriate amount
- fish sauce appropriate amount
- slightly spicy
- steamed
- ten minutes
- simple
Steps for Double pepper steamed fish head
1
Material chart: Fish head one, rice peppers, peppers, ginger, onions, rice wine, fish truffles, sugar
2
When the fish head is bought, ask the boss to split it up and clean it up
3
With a little rice wine, we'll wipe the fish head on the back
4
Join the fish and wipe the head on the back
5
Add sugar and wipe the fish head on the back
6
Add sugar and wipe the fish head on the back
7
Release the fish head. Put a ginger silk on it
8
Add milli and pepper to the head of the fish
9
Water in the pot, water out, fish head in the steam cage, fire for eight minutes
10
Steam fish heads, add onions. Burn hot oil with a pan on the bottom, and just put it on the head
11
DoneDouble pepper steamed fish head Make Tips
Dgbird Tip: 1: First, marinate the fish head with rice wine and fish sauce. If you don't have fish sauce, you can skip it, but I personally find that fish marinated with fish sauce has no fishy odor and tastes particularly savory. 2: Millet chilies and chopped chilies are already somewhat spicy and salty, so add a little sugar when marinating and no salt is needed. If you find it not salty enough, you can add a little steamed fish soy sauce after steaming.