Health benefits
White sugar: low protein
Ingredients
Fish head ( 1 ) | Edible oil ( 100g ) |
Wild mountain pepper ( 200g ) | Spicy red millet ( 200g ) |
Garlic ( 200 grams ) | White sugar ( 10 grams ) |
Light soy sauce ( 20g ) | Tempeh ( 10g span> ) |
Oyster sauce ( 10g ) | Scallions (appropriate amount) |
How to make two-color fish head with chopped pepper
1. First break the silver carp head in half, chop a few times on the thick part of the back to make it easier to taste, and then add cooking wine, ginger and green onions., salt and soak for 10 minutes to remove any fishy smell.
2. Place the silver carp head on a plate, then chop the wild pepper and garlic into fine pieces , sugar and oyster sauce, mix thoroughly, completely cover the fish head and put it in the steamer, steam for 10 minutes.
3. Put the silver carp head on a plate, then add finely chopped red millet, spicy and white sugar , light soy sauce, garlic granules, oyster sauce, and tempeh, mix thoroughly, completely cover the fish head, put it into the steamer, and steam for 10 minutes.
4. After the two kinds of fish heads are cooked, drain off the excess water and put them on a plate.Sprinkle with chopped green onion, pour hot oil on top, and serve.
Tips
1: The thick meat on the back of the fish head must be cut several times to facilitate the flavor.
2: The steaming time should not be too long, as this will cause the fish to become less tender.
3: The excess water must be drained off when the pot is put on the plate to ensure a clear dividing line between the two colors when loading.
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