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Head of fish of evaporate of chop any of several hot spice plants
From;    Author:Stand originally


Head of fish of evaporate of chop any of several hot spice plants

Raw material:
Bighead head a 1000 grams, tailor-made chop any of several hot spice plants, gourmet powder, red oil, ginger, green, Bailuo predicts Hunan piece each are right amount.

The method that make:

Head of ① general fish is abluent, go branchial, go scale, from break off in the middle of shark's lip for 2.

② besmears salt, gourmet powder equably mix go up in piscine head, souse is daub of chop any of several hot spice plants after 5 minutes on piscine head. In dish the bottom is put 2 predict to 3 ginger and Bailuo piece, put piscine head above, the Jiang Si that has cut is put on piscine body right amount.

Evaporate of the boiler on ③ fish head 15 minutes, give boiler, scatter chopped green onion on piscine head, irrigate ripe oil, put the evaporate in boiler again 2 to 3 minutes, can edible.

Specific flow pursues as follows:

Material: Fat grass carp, everything 3 paragraphs: Piscine head, piscine body, piscine end

First piscine head evaporate ripe.

Burden of chop any of several hot spice plants: Bubble any of several hot spice plants, bright red chili, ginger, the turnip works.

The turnip does touch, leave with bleb.

above burden chop, add a few yellow rice or millet wine, salt wides a little while.

end of broken chop any of several hot spice plants divide evenly is wiped inside side of head giving a fish, so good tasty, all lid is in any of several hot spice plants of the rest chop above piscine head.

After a pot for steaming food is burned, put piscine head, evaporate 6-8 minute. After be being taken out, spill on a few heat is oily can. OK, can leave ate!