Chopped Pepper Fish Head
1.
The ingredients are ready;
2.
Marinate the fish head with a little salt and cooking wine for 5 minutes, then spread ginger and green onion on the bottom of the plate;
3.
Place the marinated fish head on top of the green onion and ginger;
4.
Add a small amount of oil to the pot, stir-fry the red chopped pepper, bean paste, wild mountain pepper sauce, and red tempeh until fragrant;
5.
Spread the fried chopped pepper sauce evenly on top of the fish head;
6.
Boil the water in the pot, and steam the fish head on the pot for ten minutes;
7.
After steaming, sprinkle with chopped green onion, hot pan and pour oil on top of the steamed fish head;
8.
Began to eat! The hot and sour taste of millet pepper immediately wakes the stomach and produces fluid;
Tips:
A nutritionist's advice for a lifetime:
1. Fish heads should be large fish heads, like grass carp, crucian carp, carp fish heads that are not suitable for making this dish;
2. Chopped pepper itself is salty, so add salt when pickling fish head;
3. Finally, add oil to the fish to enhance the aroma of the chopped pepper. The oil must be burned until it smokes. If there is tea oil, it is best to use tea oil, which tastes better;
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