Braised pepper head

I have never forgotten the first time I have eaten the braised Pepper fish's head on the guanglan Road in Zhangjiang. However, I have tasted many Shanghai Restaurants and said that the braised Pepper fish's heads are the best choice in the store, but they do not taste very good. Very disappointed. What I did not expect was that, at present, the best toy-and-fish-heads were eaten at a small restaurant in the Xiangnan community in Zhangjiang. Because I really love to eat it, I want to cook it myself. However, the braised Pepper fish's head is a big dish after all, and I don't know how difficult it is. But I thought of a way to keep eating at that restaurant, and then have a good relationship with the boss, the boss, and his younger brother (because he is a cook. Finally, before we moved the house, we had to deal with the practice of braised Pepper fish heads. Haha.

Today's second test of the ox knife, haha, the selling phase and taste are good, now we will share the practice of braised Pepper fish heads.

MATERIALS:

1. fresh carp heads;

2. Pepper (red and green );

3. Ginger, cooking wine, garlic, scallions, salt, sugar, monosodium glutamate, and oil;

Practice:

1. Wash the fish and paste the salt into the plate;

2. Cut ginger into silk; pat the garlic and then cut it into fine particles; cut the Scallions into segments; (this step is a test of the knife)

3. Start the oil pan and then stir-fry the red and green peppers in the oil pan;

4. After the pot is started, spread the stir-fried chili peppers on the fish;

5. Place the fish in a pot and steam it in about 15 minutes;

6. Sprinkle the scallions on the fish, then run the oil pan, and pour the oil into the fish;

7. Get it done. Go to the table;

 

Note:

1. the fish's head must be fresh. You must watch the fish that are sold on the spot. Do not buy the ones that have already been cut to avoid being fresh;

2. When you wash the fish, you must shave off the scales, especially the scales under the fish. There is also a black film in the fish belly, because the film will have a bitter taste if it is steamed;

3. I want to buy the kind of weighing in the supermarket. I don't want to buy a bottle. That is not good;

4. Cut the green pepper;

5. After the fish are cleaned, put a layer of salt on it and remember to wipe both the surface and the belly;

6. The amount of pepper should depend on the size of the fish. Generally, it can be covered as the best fish;

7. Do not put water in the stir-fried chilies. Put more wine in order to have enough juice and taste;

8. At last, you must pour the oil on the Scallions so that the oil with scallions can enter the fish;

Finally, I will attach a picture of my fish today: