How about the fathead fish fish head stew soup is more delicious

After frying, it is okay to add ingredients to stew in soup.

After washing, you can directly put it in clean water, and then stew it together, you can put some peppercorns, spices and other seasonings, and turn to medium-low heat to simmer for 30 minutes after boiling, so as to maintain the original flavor to the greatest extent.

1 fathead fish head, appropriate amount of chopped pepper, 1 tablespoon of high white wine, a pinch of pepper, 1 tablespoon of cooking wine, 1 tablespoon of steamed fish soy sauce, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion.

1.Wash the head, cut it through the middle of the lip, and make a few diagonal cuts on the thicker part of the fish underneath the head.

2.Sprinkle cooking wine, pepper and salt on the fish head, rub well, and marinate for about 20 minutes.

3.Pour the high liquor into the chopped pepper, mix well and set aside.

4.Drizzle a little oil over the surface of the marinated fish head and spread well.

5.Slice the ginger and green onion into sections and spread them on the bottom of the bowl.

6.Then put the processed fish head.

7.Then spread the chopped pepper from step 3 on the head of the fish.

8.Put an appropriate amount of water in the steamer, bring to a boil, then put in the fish head, cover it, and steam it for about 10 minutes over high heat.

9.Take out the steamed fish head, pour out the excess soup in the bowl, sprinkle with chopped green onions, pour in the steamed fish soy sauce, then heat the appropriate amount of oil and splash it on top.

1 fish head, 1 teaspoon salt, half a green onion, 2 small pieces of ginger, appropriate amount of cooking wine, a little water starch, 1 handful of chopped pepper, 1 tablespoon vegetable oil.

Method. <>

1.Wash the head of the fish and cut it in half, and use a knife to make two cuts on the flesh.

2.Spread salt evenly on the fish head, spread shredded ginger on top and bottom, drizzle with cooking wine and vegetable oil and marinate for about 10 minutes. Chop the fish head with peppers.

3.Spread the fish head with an appropriate amount of chopped pepper.

4.After the water is boiled, steam in a pot for 12 minutes, and then steam for another 3 minutes until cooked.

5.Steamed fish will have extra soup, so return the soup to the pot and burn it.

6.Add a little water starch to thicken, dry it slightly, and then pour it back on the fish head; Then drizzle with a little scallion oil to enhance the flavor.

7.Serve with shredded green onions.

1 fish head, 10g chopped green onion, 300g ginger, 150g chives, appropriate amount of chopped pepper, appropriate amount of oyster sauce, appropriate amount of steamed fish soy sauce, 150g beer.

1.Remove the scales of the fish head, break it evenly from the back, remove the gills, black membrane, wash with a half-moon flower knife, and soak the ginger, chives and fish head in water for 15 minutes.

2.Place the fish head on a plate with the fish head side up, spread with oyster sauce, MSG, beer, and add the chopped pepper.

3.Then turn the fish head side down, evenly spread the above seasonings, pour in the steamed fish soy sauce, and put it in the steaming drawer to steam.

4.Sprinkle with chopped green onions, pour hot oil over the plate, and wipe the edges of the plate.

Fish head, green onion, ginger, garlic, chopped pepper, salt, sugar, light soy sauce, chicken fat, lard, pepper, chili oil, Sichuan pepper oil.

Method 1Split the head of the fish from the head, wash it and spread it on a plate; Chop the green onion, ginger and garlic and set aside.

2.Heat the oil from the pan, add chopped peppers and stir-fry.

3.Add chopped green onion, ginger and garlic and stir-fry until fragrant. Season with sugary light soy sauce and pepper.

4.Spread the fried ingredients on the fish head, time the water to boil, and remove from the pot in about 10 minutes. Heat the pepper oil, pour it on the fish head, and put the coriander.

First of all, you need some excipients: 10g of green onion, 10g of ginger, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of peanut oil.

Step 1: Clean the fish head, wash the green onion and ginger for later use.

Step 2: Prepare the fish head cooking wine, pepper and a little salt.

Step 3: Ginger slices and minced ginger respectively, part of the green onion is cut into flowers, and part is tied into a small bundle.

Step 4Put about three bowls of water in a pot, add a little cooking oil after the water boils, add ginger slices and small bundles of green onions.

Step 5: Add the fish head and bring to a boil. Skim off the foam, add the chicken juice, cover and simmer over medium-low heat for 25 minutes, then remove the bundle of green onions and ginger slices.

Step 6: Add salt, pepper, minced ginger and chopped green onion.

1. Ingredients: Appropriate amount of fathead fish, 10 grams of green onion, ginger, garlic, 5 grams of Sichuan pepper, spices, 5 grams of cinnamon, cooking wine, oil, vinegar, 20 grams of edible oil, appropriate amount of coriander, salt, and MSG.

2. Remove the scales, gills, and internal organs of the fathead fish, wash and put it in a basin, and marinate it in soy sauce.

3. Pick and wash the coriander and cut it into sections, wash and cut the green onions, wash and slice the ginger, and set aside the garlic cloves.

4. Pour cooking oil into the pot, and fry the fathead fish until golden brown on both sides.

5. Add green onion, ginger, garlic, Sichuan pepper, spices, cinnamon, salt, MSG, pour in cooking wine and vinegar.

6. Add water and fish flush, bring to a boil over high heat, and simmer over medium heat.

7. Simmer for about 20 minutes, the fathead fish is ready, put it on a plate, and sprinkle with coriander.

1. Ingredients: 1 head of fathead fish, 1 piece of tofu, green pepper, ginger, appropriate amount of garlic, appropriate amount of bean paste, appropriate amount of chicken essence.

2. Remove the fat fish head, rinse it well, drain the water, and cut the fish head into 2 cloves from the middle.

3. Slice the green peppers, ginger and garlic and set aside.

4. Put the pot on medium heat, pour an appropriate amount of cooking oil into the dry pot, when the oil sedan is hot and start to smoke, pour in half a pot of cold water, adjust to high heat, cover the pot, and put in the cut green pepper, ginger and minced garlic after the water boils.

5. Put the fish head cut into two cloves in a pot of boiling water, and when the fish soup is boiled again, put in a small spoon of bean paste and stir well with a spatula.

6. After boiling for 1-2 minutes after putting the bean paste, you can add an appropriate amount of salt, then pour in a small amount of cooking wine to remove the fishy smell, and then use a spatula to stir the seasoning evenly.

7. After putting in the above seasoning, cook for another 1-2 minutes, then you can put in the cut tofu slices and cook with the fish for 10-15 minutes.

8. The fish can't stand the cooking for a long time, and the fish soup in the kitchen is already full of fragrance, and finally put some chicken essence, you can turn off the heat and get out of the pot!

Hello dear, glad to answer your questions, the best way to stew fathead fish head is as follows:1Cut an appropriate amount of green onions, ginger slices, garlic cloves, prepare 4-5 dried chilies, star anise and bay leaves.

After stir-frying, add a tablespoon of cooking wine, and then add the fried fish head. 2.If you want to have a mellow soup and tender meat, adding a can of beer and a few tablespoons of soybean paste is the key, and adding beer to a longer stew can not only remove the fishy smell and increase the freshness, but also allow the unique hop aroma to be integrated into the soup.

The addition of soybean paste can make the soup have a thick texture and richer taste, so that the soup is fragrant. 3.Then pour in a teaspoon of dark soy sauce to adjust the color, an appropriate amount of light soy sauce to taste, and then pour in the warm water that will submerge the ingredients.

I didn't put salt here, the soybean paste is salty, and I put dark soy sauce and light soy sauce, turn to low heat after boiling, cover and simmer for about 40 minutes.