Watch on YouTube
Home-style

How Sichuan cook fish head, you gotta know here | Chinese Food Easy Recipes

▪ Ingredients  

Ingredients

Quantity

Fish Head

1 pcs

Chopped pepper

200 g

Onion, ginger, garlic

a few

Cooking oil, salt, soy sauce

a few

 

▪ Detailed steps  

Minced garlic, minced ginger and chopped pepper in a bowl and mix well and set aside

Fish head broken in half, pour in cooking oil, salt, soy sauce, spread the chopped pepper

Steam in the pot for 15 minutes

Sprinkle with scallions

Heat oil in a separate pot, drizzle with hot oil and finish the dish

You may also like
Home-style

Tofu with Eggs | Chinese Food Easy Recipes

Egg protein has amino acids that are extremely easy to absorb and utilize by the body. Soy protein, on the other hand, is the best protein among plant foods. The combination of the two can fully replenish the body's protein needs and has a good nourishing effect on the skin.
Home-style

How to cook green soybean | Chinese Food Easy Recipes

Mao beans are rich in nutrients and can be found everywhere in summer night markets along with crawfish, and when chilled, they make a perfect summer snack that is refreshing and appetizing.
Home-style

Minced Garlic Tiger Lily Buds | Chinese Food Easy Recipes

If you like grilled oysters, grilled eggplant and other garlic flavored grilled food. Then this taste is unique, tough with a crunchy oven version of garlic enoki mushrooms you can not miss. But what if you don't have an oven at home? You can lay the mushrooms in a pan, drizzle with sauce, cover the pan with a lid and fry for 10 minutes.
Home-style

Better than taking out: Kung-pao chicken Choowefun | Chinese Food Easy Recipes

After the entrance of Kung Pao chicken, the tongue first feels slightly numb and lightly spicy, and then the taste buds are hit with a sweetness, numb, spicy, sour and sweet wrapped in diced chicken, green onion and peanut rice that makes people want to stop. Today's Kung Pao Chicken is a simple and modified version of this dish, with fewer complicated steps and less rigorous fire control, but still retaining the essence of Kung Pao Chicken, which you deserve.