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\tPepper aroma of fish head material: flowers silver carp head, cesarean section in half.<\/p>\n
\tPepper fragrant fish head of ingredients: bubble pepper eight a cut broken, and dry spicy ten a cut segment, and oil pepper three large spoon, and rice wine two large spoon, and prickly two spoon, and old ginger a small block cut late, and garlic half a slice, and celery one or two cut segment, and sugar a spoon, and starch two large spoon plus water against into powder juice, and salt moderation, and chicken fine moderation;<\/p>\n
\tPepper Ayu head approach:<\/strong><\/p>\n \t1. 50% thermal burn to put oil in the Pan, into the foam end of pepper oil, and Chili, garlic, ginger, pepper, fried small fires slow to dark red.<\/p>\n \t2. plus about a pound of soup or water, fish, salt, sugar, under wine.<\/p>\n \t3. with a small fire when cooked to juice concentrated, holding out a plate of fish head scratch.<\/p>\n \t4. place the celery in the pot slightly burned in fish soup, then thicken after chicken shovel is uniform.<\/p>\n \t5. drenched in the Pan fish head, stand-by.<\/p>\n \t6. burn to put oil in the Pan hot, dry spicy fried is reddish-brown.<\/p>\n \t7. shower on the fish's head into the pan.<\/p>\n \tWarm Tip:<\/strong><\/p>\n \tMethod for cutting fish: fish quality fine, short fiber, easily broken, cut under the fish should be Pi Chao, knife-edge inclined into, preferably along the bones, cut up more neat; fish epidermis with a layer of mucus are very slippery, so not too easy to cut, cut fish, hands soaked in brine for a while, cut up and will not slip.<\/p>\n \tFood taboos:<\/strong><\/p>\n \tFish head and dates (dry) in grams. And fish with fresh jujube lumbo-abdominal pain<\/p>\n \tFish head with Apple grams.<\/p>\n \tFish head with dried persimmon grams.<\/p>\n \tFish head with pig liver grams.<\/p>\n