Sauteed fish head with minced peppers
Introduction:
"It's a bit boring on rainy days. After visiting the supermarket, I went home to make a fish head with chopped peppers, which combined the tastes of many companies, and finally made my exclusive fried meat and fish head with chopped peppers. Ha ha, have a taste."
Production steps:
Step 1: just bought the head of silver carp.
Step 2: clean the fish head, cut the fish from the middle, connect the fish back, spread it flat in the basin, sprinkle with a small spoon of salt and two spoons of cooking wine, marinate for a while.
Step 3: cut the meat into slices, chop the garlic and ginger, chop the green onion, and dice the green pepper.
Step 4: heat the oil in the pan, add Pixian bean paste, meat, half garlic and ginger in turn, and fry the meat over low heat until the bean paste is fried with red oil.
Step 5: pour the fried sauce on the fish head, put the remaining ginger and garlic on the fish head, add half a teaspoon sugar, put the chopped peppers and green peppers on both sides of the fish head, steam, because the fish head is big, it takes about 15 minutes.
Step 6: put the oil in the pot, heat it, add the pepper, fry it, and take out the pepper.
Step 7: it's 15 minutes to start the pot, sprinkle MSG, scallion, black and white sesame, sprinkle with fried pepper oil and have a nice meal with a bowl of delicious rice and family. It's really leisurely.
Materials required:
Silver carp head: one
Meat: a small piece
Half a bottle of chopped pepper
Green pepper: two
Jiang: one piece
Garlic: one head
Shallot: two
Cooking wine: 2 tablespoons
Salt: one teaspoon
MSG: a spoonful
Sugar: half a teaspoon
Chinese prickly ash: a spoonful
Pixian Douban sauce: one scoop
Cooked sesame: right amount
Note: due to the large fish head, the plate can not be put down, can only be put in a small basin
Production difficulty: ordinary
Process: steaming
Production time: half an hour
Taste: medium spicy
Chinese PinYin : Xiang Jian Rou Shuang Se Duo Jiao Yu Tou
Sauteed fish head with minced peppers
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