Steamed fish head with fresh pepper
The fresh pepper sauce brought from Heze's hometown is 100 times better than the chopped oil pepper. Half a bottle is left just for fish. It's really delicious~The final aftertaste is the biggest feature and the key. At last, when the pot is stuffy, you should also pay attention to sticking to the pot, and try not to turn it over. The key is to put in the amount of chili sauce. At that time, you put 3 tablespoons, so you should control the amount! The chili sauce I chose is a green and healthy chili sauce without additives. It is handmade to ensure fresh and healthy quality.
Step 1 . After washing fish head
Step 2 . Marinate with a little salt and eggs inside and outside for 10 minutes
Step 3 . Heat the oil pan, add fish head, garlic, ginger, and stir fry until the fish is slightly white. Then pour water to half of the fish's head. Then pour in soy sauce, vinegar and cooking wine;
Step 4 . Stew for 3 ~ 5 minutes until the water boils, and then add salt, monosodium glutamate, pepper and chili sauce
Step 5 . Open the lid and cook for another 5 minutes, add the adjusted starch until the soup is slightly thick, sprinkle with scallions, and then come out of the pot
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