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Fish head
in a variety of local dishes, Hunan its long history, unique, strong local characteristics well known abroad.
Characteristics of Hunan, is the production of fine material to be used widely, with dark heavy oil, pay attention to taste, attention to nutrition, focus on the taste of fragrant, fresh, hot and sour, Ruannen; pay attention to the operation of the tasty ingredients, the main outstanding taste, pay attention to the visual appearance of the beautiful dishes, so that color, smell, taste, shape, melting into one device; in the cooking method for fried, baked, wax, steaming, stewing, slipped known. Hunan
Shoubashoujiao you do:
fish head

Pepper's practice:

Red Capsicum
take a number of hypertrophy, wash (Note Do not wash stalks), dried to water two days after a knife cut was broken to pieces and then salt, straining to salt,[link widoczny dla zalogowanych], the salt and chopped crushed chili mix evenly, and (where there is a skill, if the amount is not too much time making,[link widoczny dla zalogowanych], and personal taste is not too heavy, I suggest do not put too salty) and then enclosing the altar in more than half re-opened.
fish head approach:
material: the head of a bear (also known as fat head)
Seasoning: chop pepper, ginger, green onion,[link widoczny dla zalogowanych], monosodium glutamate, edible oil
practice:
1, shredded ginger, if you want to be lazy, slices are justified.
2, spring onions cut into small pieces half minutes long.
3, the Bears head treatment, washed into the album (note the slightly darker look a little bit of the dish.)
4, in the head capped with a number of ginger or ginger.
5, Kuai shop in the head four or five tablespoons of Duojiao on the amount of Duojiao the severity of the decision based on personal taste, less Kouqing put some children, Kouchong the extra little. Anyway, I do not like to put too much. If too dry, you can add in a small glass dish of cold water.
6, sprinkle a few grains taste clean,[link widoczny dla zalogowanych], and then dropping a few drops of cooking oil.
7, into the steamer, ignition, steamed for ten minutes.
8, clean wok, sprinkle some of the small and green shallot.