Demolition of bones double pepper fish head

Raw materials: chub fish head a 1500g, wild pepper 40g, pickled red pepper 100g, pepper 10g, onion and ginger 20g, salt 4g, chicken powder 4g, 50g of yellow wine, 100g of cooking oil, perilla leaf 5g.

Making process:

1, the fish head into a pot of cool water, add onion and ginger, yellow wine, with a Small fire slowly heated, when the fish head just break the raw when it is fished out, put it into warm water over a little bit, the skin side down, remove all the bones in the head, but keep the shape of the fish head intact.

2, put perilla leaves on a plate, put the fish head with the bones removed skin side up on top of the perilla, heat the green onion and ginger, yellow wine, salt, chicken powder, wild peppercorns, pickled red peppercorns, and water on the cage and steam for 8 minutes to take out, sprinkle with green onions.

3, pot on the fire, edible blending oil is hot, put the extra production of red pepper and pepper fried, and then poured together on top of the fish head can be served on the table.