Double-coloured pepperfish head
By VicentaLakin
I smelled fish tofu soup from downstairs on Sunday, mixed it up with vermin and told my husband we'd eat fish heads, and he went to the market, and he said he'd like to eat pepperfish
Recipe Recommendations
- medium spice
- steamed
- half an hour
- simple
Steps for Double-coloured pepperfish head
1
I forgot to see how many fish heads are, so the unit of measure is one. I'm sorry, I made the peppers. I'll go back and do a process map。
2
Fish heads are washed, especially the black membrane in the stomach, and if they are not washed, it's nasty。
3
Washing dry asphalt, pouring a little white wine on both sides of the fish, slicing ginger slices on the fish head。
4
This is the first time that the pepper chops have been made, without knowing how salty and spicy they are, and with the fear of the peppers, so it is thinner and more spicy friends. There's a lot of soybeans coming in, no pictures, and the soybeans at the supermarket. Let's have a round of oil before we go in the pot。
5
When the water boils, steams for 18 minutes, I cut my peppers down, tastes a little less, so I added a little bit of salt and soy sauce to the back, and my husband ate it so well, that the rest of the peppers in the bowl was still on the table, and I suggested the beef for the nightDouble-coloured pepperfish head Make Tips
Chopped chili peppers are quite salty, so if you use a generous amount, you don't need to add extra salt when making this dish to avoid it being too salty. Also, fish doesn't release oil on its own when steaming, so add the oil beforehand; just drizzle a circle as you usually would. It's simple and delicious—you can do it too!