How to make fish head with chopped pepper 1. Clean the fish head and divide it into two halves. Connect the back of the fish head with chopped pepper. Chop the pickled pepper, chop the green onion, chop the ginger, and chop most of the garlic into powder.

2. Place the fish head with chopped pepper on the plate, and then coat with oil.

3. Sprinkle chopped chili pepper, minced ginger, salt, water tempeh, and rice wine on the minced pepper fish head.

4. After the water is boiled in the pot, put the fish head with chopped pepper and the bowl into the pot and cook (it takes about 10 minutes).

5. Cover the chopped pepper fish head with minced garlic and green onions, and steam for another minute.

6. After removing the bowl from the pot, put the wok on the fire, add some oil and bring it to a boil, scoop it up and pour it on the chopped pepper fish head.

Ingredients for stir-frying cucumber shreds: cucumber, shallots, dried chili peppers, garlic, seafood soy sauce, rice vinegar, sugar, salt, vegetable oil, cooked white sesame. Method 1. Shred the cucumber, and chop all the chives, garlic, and dried chili peppers.

2. Take a small bowl, add seafood soy sauce, rice vinegar, white sugar, salt, mix well and set aside 3. Wash the cucumber shreds by hand with salt, drain the water and put it into a bowl 4. Pour in the previously prepared sauce 5. Sit

Heat oil in the pan, add dried chili peppers, and minced garlic and fry until fragrant. 6. Add to the dish while it is dripping, and sprinkle with cooked white sesame seeds.

Food for stewed pig's feet with old rock sugar: pig's feet; cut ginger into slices; pepper; star anise; a handful of green onions, tied; two pieces of old rock sugar; dark soy sauce; rice wine. Method 1. Boil a pot of water.

Blanch the pig's feet for a few minutes. White foam will gradually appear. Turn off the heat.

2. Remove the pig's feet and wash them with cold water, carefully washing off any remaining dirt.

3. Boil another pot of cold water and add ginger slices, peppercorns, and star anise.

When the water is boiling, add the pig's feet and add the green onions into knots.

Boil the water again and pour in a little rice wine, cover the pot and simmer over low heat for about 1 hour.

4. After one hour, the soup will almost turn milky white.

Take another new pot, put the pig's feet in, and pour in the stewed soup (about half of the pig's feet).

5. Add dark soy sauce and old rock sugar, bring to a boil over low heat, cover the pot and simmer again over low heat, cook until the pig's feet are colored and soft (about 1 hour) and the juice is finally reduced.

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