Main ingredient: 300g of chub head

Accessories: 50g of red chili peppers

Seasonings: 10g of green onion, 5g of oyster sauce, 7g of salt, 8g of sugar, 5g of white vinegar, 10g of starch (pea), 10g of cooking wine, 3g of MSG, 10g of green onion, 20g of ginger, 5g of garlic, 5g of edamame beans

Methods

Practice

1, in advance of the chopped pepper sauce is ready: the chili pepper will be de-tipped and washed, dried with kitchen paper.

2. Mince the chili peppers, 10 grams of ginger and 10 grams of garlic, put them in a container, add 3 grams of salt, 5 grams of tempeh and 3 grams of sugar and mix well.

3, put the mixed chopped pepper into a glass bottle, add two layers of plastic wrap at the mouth of the bottle, cover tightly. Place about 7 days can be eaten.

4, clean the fish head, split in half with a knife, the back of the fish head connected.

5, take half a basin of water, add white vinegar and salt, the fish soaked into the basin to remove its fishy odor.

6, the fish head out, the cut side coated with oyster sauce, evenly sprinkled with monosodium glutamate, starch, refined salt, cooking wine and sugar.

7, the fish head back on the plate, coated with chopped pepper sauce, under the cushion of green onions, ginger and garlic, on the pot cage on medium heat steaming for 20 minutes.

7, take out the steaming plate, on the fish head sprinkled with chopped scallions, drizzle with hot oil that is ready.