Pepper aroma of fish head material: flowers silver carp head, cesarean section in half.

Pepper 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;

Pepper Ayu head approach:

1. 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.

2. plus about a pound of soup or water, fish, salt, sugar, under wine.

3. with a small fire when cooked to juice concentrated, holding out a plate of fish head scratch.

4. place the celery in the pot slightly burned in fish soup, then thicken after chicken shovel is uniform.

5. drenched in the Pan fish head, stand-by.

6. burn to put oil in the Pan hot, dry spicy fried is reddish-brown.

7. shower on the fish's head into the pan.

Warm Tip:

Method 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.

Food taboos:

Fish head and dates (dry) in grams. And fish with fresh jujube lumbo-abdominal pain

Fish head with Apple grams.

Fish head with dried persimmon grams.

Fish head with pig liver grams.