Green and red pepper version

Green and red pepper version

Introduction:

"My husband likes fish best, but I have never done it before. First, it's troublesome to clean up the fish. Second, I really can't do it. Want to eat out, today's minced pepper fish head is learning to do, do not know what's wrong, is a bit strange. Later, I went to the Internet to see what others had done, only to find that the fish's eyes exposed too much. No wonder Doudou didn't dare to take chopsticks and asked me if the fish was cooked? However, the fish is really ripe. The first time I made fish head, I was doubted like this. I'm sad ~ ~ but fortunately, my husband said that the taste was good ~ I didn't buy chopped peppers, so I used fresh green and red peppers instead. "

Production steps:

Step 1: wash the head of the fish (and steam the tail together), and cut it from the head to the middle.

Step 2: the last ingredient to spread on the fish head.

Step 3: onion, ginger, garlic.

Step 4: add onion, ginger, garlic, soy sauce, salt, thirteen spices and marinate for 30 minutes.

Step 5: spread ginger slices and scallions on the bottom of the plate.

Step 6: put on the salted fish head.

Step 7: Chop green pepper, red pepper, garlic, ginger and pickled pepper, add Laoganma Douchi and mix well.

Step 8: spread it on the fish's head.

Step 9: Boil the water in the pot and put it into the bracket.

Step 10: steam the fish for another 10 minutes.

Materials required:

Fish head: 1

Pepper: right amount

Pickled pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Laoganma Douchi: 2 teaspoons

Note: fish head must be put in after boiling, steam for 8-10 minutes, adjust the time according to the size.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: medium spicy