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Hunan fish head



Materials :

A head
Duojiao 200 g
Sichuan pepper red 2-3
1 shallot
8 garlic
30 grams of ginger
2 teaspoons cooking wine
1 teaspoon vinegar
1 tsp salt
2 tablespoons soy sauce
Little sugar
1 tablespoon sesame oil
2 tablespoons salad oil
2 teaspoons oyster sauce
Pepper 20
1 star anise

practice:

1, will head to clear gills, remove the scales under the head section of the fish, the fish bore residual debris removed, especially the black film, be sure to remove

2, then the side of the head from the middle split vertically into two halves connected to the chin from the fish, into the pot pour 1 tablespoon soy sauce, a spoonful of wine, a spoonful of oyster sauce, salt to help spread inside and outside and marinated for 10 minutes or more

3, take a platter cut into the ginger flakes tile to the platter

4, and then will head to the tile face up on ginger

5, chop pepper into a large bowl

6, cut into pieces of onion, ginger, and garlic

7, then add the oyster sauce, 1 teaspoon soy sauce, 1 teaspoon cooking wine, a little sugar, 1 teaspoon white vinegar, a little pepper, a little salt and mix according to recapture salinity of Duojiao

8, marinated dish chop pepper tile on the head, and then into the water already boiling steamer, stir-steam 10 to 12 minutes

9, steamed fish head out, sprinkle green onions

10, the salad oil into the wok, then add pepper, star anise and then remove a small fire fry flavor anise pepper, then pour sesame oil pan, then pour in the hot chopped green onion

By: Betty

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