Head of Fish of Chop Any of Several Hot Spice Plants

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Head Of Fish Of Chop Any Of Several Hot Spice Plants

Ingredients
  • Piscine head one (1500 grams left and right sides, one Duan Cunchang’s fish should be taken below the head best)
  • Chop any of several hot spice plants 200 grams
  • 2~3 of any of several hot spice plants of small Gong Chuan (what can increase chop any of several hot spice plants is hot degree, do not like too hot need not use)
  • Shallot 1
  • Garlic 8 valve
  • Ginger 30 grams
  • Cooking wine 2 spoon
  • Vinegar 1 small spoon
  • Salt is right amount
  • Soy 2 big spoon
  • White sugar a few (carry delicacy)
  • Balm 1 big spoon
  • Salad oil 2 big spoon (if like hotter can use chili oil)
  • Oyster sauce 2 small spoon, or evaporate fish Chi is oily
  • Chinese prickly ash 20
  • Anise 1

Directions
  1. Go to piscine head cheek, go below the head the scale of a paragraph of cruelly oppress, remain piscine chamber mediumly sundry take out, especially black film, must take out
  2. Next piscine head from piscine chin end up of that one side from which cleavage be linked together two half, inside and outside of oyster sauce of cooking wine of 1 spoon soy, one spoon, one spoon, right amount salt is entered in putting a basin wipe divide evenly and souse 10 minutes of above make his earlier tasty
  3. Take a serving dish to go to the ginger tile of slice in serving dish
  4. Get on the tile on face of piscine head face to ginger next
  5. Put chop any of several hot spice plants into big bowl
  6. Put end of the very light blue that cuts end, ginger, still have garlic tip
  7. Put oyster sauce again or oil of evaporate fish Chi, 1 spoon is unripe smoke, pepper of white vinegar of white sugar of 1 spoon cooking wine, a few, 1 small spoon, a few, OK according to chop any of several hot spice plants salty degree put a few salt to mix again divide evenly
  8. Go to the tile of chop any of several hot spice plants that has mixed on the piscine head in dish, in putting a pot for steaming food that water already cooked next, 10~12 of flourishing fire evaporate minute (decide according to the size of piscine head)
  9. Good evaporate fish head is taken out, above scatter on green chopped green onion
  10. Will fry boiler to put salad oil (if like to eat a few hotter, can use chili oil) , put small fire of Chinese prickly ash, anise to give sweet smell again next anise of fish out Chinese prickly ash, burn heat into balm again, take the advantage of heat to drench next go up in chopped green onion can

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