Mince the pepper fish head
Many people still think that the head of the chopped pepper fish is steamed, then you can be mistaken, in fact, the minced pepper fish head that does not need to be steamed is more delicious. Eight pieces of one pound of fish heads are broken from the middle, and where the fish flesh is thick, the flower knife is beaten, and where there are fish bones, two more knives are cut.
Fresh fish heads don't actually need to be pickled, just put green onions and ginger and a little salt in the water like I did, and then put the fish heads in and soak them for 20 minutes, so that the fish heads soaked in light salt water are more delicious. Sauté chives, ginger and garlic in a pan, then add the fried tofu and steam the fish head neatly on top of the tofu. I like to use this kind of mixed pepper sauce, this sauce is prepared by the chef according to the proportions, and other condiments do not need to put a bottle of mid-autumn festival unfinished beer to add new, cover the pot, open the heat and stew for 5678 minutes, sprinkle with green onions. The minced pepper fish head in this way is not only tender and delicious, but also the soup can also be mixed with rice and noodles, so if you like it, go and do it.
Sauté the beans
Why is the dried four seasons beans in the hotel crispy green and flavorful, while the yellow ones made by themselves are not delicious? Today I will share the secret to you. First of all, the more tender the meat in all seasons, the better, and the best way to distinguish it is to listen to the sound. Prepare some dried peppers, dried peppercorns, ginger, onion, garlic and sprouts, burn the oil temperature to 40%, put in the stimulating beans and slowly soak them, the oil temperature is too high will turn yellow, the oil temperature is too low will soak the oil for 40%, the oil temperature is the key to keeping the green of the beans in all seasons unchanged from color.
Fry for three or four minutes, until the surface is tiger skin-shaped, and then remove and set aside. Instead of washing the pan, sauté the minced meat and stir-fry the grease, then add the prepared ingredients and sauté to bring out the aroma.
Season with beans, just a little salt and soy sauce, sprinkle a little green onion, stir-fry on high heat for a minute to make a dish. The dried flat four-season beans in this way are emerald green in color, tender and flavorful. Learned that the whole family praises you as a chef.