原料:胖头鱼(或草鱼)头、红辣椒、料酒、葱、姜、味精、 酱油、盐、糖、木耳、粉丝、笋片。制法:鱼头去鳃、洗净斩两半,用酱油稍腌,用油炸成金 黄色捞出。另起锅放油加葱、姜、料酒、盐、糖、高 汤烧开后放入鱼头至将熟时放木耳、粉丝、笋片 烧5分钟,调好味倒入砂锅中,烹红辣椒油即成。特点:鲜香肥嫩微辣,原汁原味。 Raw materials: fat head fish (or grass carp) head, red pepper, cooking wine, onion, ginger, MSG, soy sauce, salt, sugar, fungus, fans, bamboo shoots. System of law: head to the gills, wash and cut in half, with a little soy sauce, fried with golden yellow fish out. Put another pot of oil and add onions, ginger, cooking wine, salt, sugar, broth boil and put into the head until the cooked fungus, fans, bamboo shoots burn 5 minutes, adjust the taste into the casserole, cook red pepper Oil Serve. Features: delicate and delicate fat spicy, authentic.