Chopped pepper fish head practice and steps are as follows:

Main ingredient: a chub head.

Accessories: millet chili ten grams, twenty grams of red bell pepper, five grams of chili pepper sauce, five grams of tempeh, a little wine, ginger and garlic, peanut oil, salt, monosodium glutamate, five grams of black bean oil for steamed fish.

Chopped pepper fish head practice:

Step 1: first of all, the red pepper cut into grain, millet chili cut into minced, onion, ginger and garlic cut into diamond shape (these materials should be prepared more, so that not only to increase the taste, at the same time out of the pot more fragrant).

Step 2: start the hot pot put peanut oil (no peanut oil into soybean oil can also be), the onion, ginger, garlic and red pepper sautéed, put chili pepper sauce, a little edamame, wine together with a small fire and stir fry slowly (this step should be a small fire and slow simmering in order to stir fry the base in the flavor), with salt, monosodium glutamate, black bean cooking oil seasoned with salt (taste heavy to be able to do), the nose smelled into the pot to be used.

Step 3: the chub head gills, remove fish scales and wash, with a knife to slice the head of the fish, the mouth of the fish is connected, in the fish meat a few cuts (this step can make the head of the fish more easy to taste), rinse and drain, with a little salt, soy sauce, cooking wine, pepper, cornstarch marinade for about ten minutes (marinade a little heavier taste is not a problem).

Step 4: marinated fish head on a plate, the bottom of a little ginger and green onions, fried chopped peppers evenly spread on the top, on the cage in the water to steam for about fifteen minutes to take out, sprinkled on the prepared scallions, and finally poured hot oil on the top of the work is complete.