Ingredients

1 kilogram of fish head, 4 quail eggs, 100 grams of fried peeled peanuts, and 10 grams of coriander.

Seasoning

50 grams of seasoned chilies, 40 grams of Wujiang mustard grains, and minced Sichuan peppercorns (soak 25g of dried Sichuan peppercorns in water for 10 minutes, remove and chop (fine), 30 grams of salt, 30 grams of teriyaki sauce, 10 grams of celery, 10 grams of minced garlic, 700 grams of salad oil, 150 grams of green onion and ginger juice, and 20 grams of fresh red pepper.

Preparation

1. Cut the fish head in half, remove the gills and wash it. Marinate it with onion, ginger juice and salt for 20 minutes; wash the fresh pepper and cut it into 0.5 cm square pieces. Xiao Ding.

2. Put the marinated fish head into a steaming plate, apply 10 grams of salad oil, then sprinkle 10 grams of minced Sichuan peppercorns and knife-edge chili evenly on the fish head, steam it over high heat for 8 minutes. When eight is done, take it out and apply 5 grams of teriyaki sauce on the surface.

3. Boil the quail eggs and split into two for later use.

4. Put the remaining salad oil in the pot. When it is 80% hot, add the steamed fish heads and fry them over high heat for 1 minute until the surface becomes crispy. Remove from the pot and put it on a plate; leave the remaining oil in the pot. 200 grams of oil, when it is 30% hot, add diced red pepper, knife-edge chili pepper, celery granules, mustard granules, and minced garlic sprouts, stir-fry over low heat for 2 minutes, remove from the pan, pour on the fish head, sprinkle with peeled peanuts, coriander, and surround Serve with boiled quail eggs.