1. The green chili in the picture is useless, in fact it is not bad to add it. All other ingredients are chopped up.
2. Pickled peppers and minced garlic and ginger, red pepper plus a spoonful of chili sauce and minced garlic and ginger, marinate separately. (Actually, it is for making double-color fish heads. You can buy only half of the fish heads, so you don’t need to separate the two-color fish heads. It is also good to mix them together). Wash the fish, put ginger slices on it, add rice wine, steamed fish tempeh and a little salt to marinate.
3. Wait for the cold water to boil, chop the peppers and mix, cover the fish and steam for 15 minutes. (This fish is relatively big, it takes 15 minutes! Be sure to steam the fish in hot water, the fish is not fishy!)
4. Seeing it's not spicy, it tastes really spicy and dizzy!
Tips:1. This dish must be prepared on a large round plate, otherwise the fish heads that are too small are boring and fish heads that are too large are not in a container. 2. Originally wanted to make "Two-color Chopped Pepper Fish Head", the guy in my family bought half of the fish head, but the other way around, it tastes good.
