The practice of silver carp head, the practice of silver carp head

Materials. Ingredients.

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1000 grams of silver carp head.

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50 grams of pork belly.

Accessories. Pepper.

Small amount. Aniseed. Small amount. Scallions.

30 grams. Ginger.

20 grams. Garlic.

20 grams. Coriander.

10 grams. Carrot.

20 grams. Blend the oils.

10 ml. Vinegar.

15 ml. Rice wine.

10 ml. Light soy sauce.

15 ml. Salt.

Small amount. Sugar.

A small spoonful. Preparation of stewed silver carp head.

Prepare the following ingredients: 2 catties of silver carp head, sliced pork belly, green onion, ginger, garlic, coriander and carrot cut into the picture, Sichuan pepper and star anise prepare a little each;

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Put an appropriate amount of blended oil in a wok, and when the oil is hot, put the pork belly slices into the pan;

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Stir-fry for a while, remove the fat from the pork belly, and then put the peppercorns and star anise into the pot and stir until fragrant;

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Add the green onion, ginger and garlic;

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After stir-frying until fragrant, put the head of the tarpon into the pot;

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Stir-fry for a while; <>

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Put a small spoon of sugar into the pot to remove the earthy smell of the silver carp itself;

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Add an appropriate amount of rice vinegar;

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Put in rice wine, which can play a role in removing the fish;

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Add an appropriate amount of light soy sauce, and adjust the amount according to your taste;

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Then add hot water, to cover the ingredients, and add a small amount of salt;

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Simmer for a while to thicken the soup, then add the coriander and shredded carrots;

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Place the stewed silver carp head on a plate.

Homemade stewed fish head.

Ingredients: Big-headed fish head (about 2 catties).

Seasoning: salt, monosodium glutamate, sugar, green onion, ginger slices, aged vinegar, cooking wine, light soy sauce, star anise, Sichuan pepper, soybean oil, chives, coriander, etc.

Preparation method Remove the gills of the big-headed fish, clean it, rub it evenly with cooking wine, and then rinse it clean, control the water and set aside.

2.Heat the pot with soybean oil, add green onions, ginger slices, Sichuan peppercorns, star anise and stir-fry until fragrant, fry the fish head with good water control slightly, and then cook vinegar, light soy sauce, add fresh soup or water, salt, and sugar to taste.

3.Bring to a boil on high heat and skim the foam, change to low heat and cover, simmer for about ten minutes, add monosodium glutamate, reduce the juice over high heat until thick, sprinkle chives, and coriander can be put out of the pot and put on a plate.

Ingredients:

Ingredients: 400g silver carp head

Seasoning: appropriate amount of salt, appropriate amount of ginger, appropriate amount of blended oil, appropriate amount of Huadiao wine, appropriate amount of angelica.

Method:

1.Prepare the silver carp head, ginger and angelica.

2.Heat the rape in the pot and add shredded ginger and stir-fry until fragrant.

3.Add the fish head to fry, just now there were too many braised fish, so I left two pieces of fish to cook the soup together.

4.Turn over and fry until golden brown.

5.Add Huadiao wine to bring out the fragrance.

6.Add an appropriate amount of water and angelica to a boil over high heat.

7.Reduce the heat to low heat and cook for 25 minutes and add salt.

8.Finish with it and enjoy.

Ingredients: 1 tablespoon steamed fish soy sauce, 5 grams of salt, 1 green onion, 5 grams of pepper, 15 grams of apples, 1 tablespoon balsamic vinegar, 1 tablespoon of cooking wine, 15 grams of ginger, half a head of garlic. Remove the gills from the head of the silver carp, tear off the black membrane inside and wash it off.

Use a knife to cut the fish belly to the fish mouth, so that the fish head can be flattened into a straight line, rub and marinate with salt, cooking wine and pepper for about half an hour to remove the fishy taste. Finely chop the peppers, garlic and a little chopped apple. <

How to make silver carp head delicious:

1. Ingredients: 1 tablespoon steamed fish soy sauce, 5 grams of salt, 1 green onion, 5 grams of pepper, 15 grams of apples, 1 tablespoon balsamic vinegar, 1 tablespoon of cooking wine, 15 grams of ginger, half a head of garlic.

2. Remove the gills from the head of the silver carp, tear off the black film inside and wash it.

3. Use a knife to cut the fish maw to the fish mouth, so that the fish head can be flattened into a straight line, and knead and marinate with salt, cooking wine and pepper for about half an hour to remove the fishy taste.

4. Finely chop the pepper and garlic, and chop a little apple.

5. Add salt, mix well with a little balsamic vinegar and marinate for half an hour.

6. Spread the ginger and green onion on the bottom of the plate.

7. Put a layer of pickled chopped pepper sauce.

8. Spread the marinated fish head on a plate, spread the chopped pepper sauce on top, and add a little steamed fish soy sauce.

9. Add an appropriate amount of water to the pot, put in the fish head, steam for 20 minutes, turn off the heat and simmer for another 2 minutes.

10. Put an appropriate amount of oil in a pot and heat it.

11. Spread the chopped green onion, ginger and garlic on the fish head, and pour the burned oil quickly and evenly on the fish head.

Chop the head of the silver carp with pepper.

Material. Ingredients: 300 grams of silver carp head.

Excipients: 50 grams of red pepper.

Seasoning: 10 grams of shallots, 5 grams of oyster sauce, 7 grams of salt, 8 grams of sugar, 5 grams of white vinegar, 10 grams of starch (peas), 10 grams of cooking wine, 3 grams of monosodium glutamate, 10 grams of green onions, 20 grams of ginger, 5 grams of garlic, 5 grams of tempeh.

Method:1. Make the chopped pepper sauce in advance: remove the stems of the chili peppers and wash them, and wipe them dry with kitchen paper.

2. Chop 10 grams of chili, ginger and 10 grams of garlic, put them in a container, add 3 grams of salt, 5 grams of tempeh and 3 grams of sugar and mix well.

3. Put the mixed chopped pepper into a glass bottle, add two layers of plastic wrap to the mouth of the bottle, and cover tightly. It can be eaten after about 7 days.

4. Clean the fish head, split it in half with a knife, and connect the back of the fish head.

5. Take half a basin of water, add white vinegar and refined salt, and soak the fish in the basin to remove its fishy smell.

6. Take out the fish head, coat the cut surface with oyster sauce, and evenly sprinkle monosodium glutamate, starch, refined salt, cooking wine and sugar.

7. Put the fish head on a plate, coat it with chopped pepper sauce, put green onions, ginger and garlic on the bottom, and steam it in a pot over medium heat for 20 minutes.

7. Take out the steaming tray, sprinkle chopped chives on the fish head, and pour in hot oil.

Silver carp head in milk soup.

Material. 500 grams of silver carp head, 25 grams of ham, 10 grams of pea sprouts, 1 shallot, 1 small piece of ginger, 30 grams of cooking oil, 3 tsp chicken fat, 1 tbsp cooking wine, 1 tsp refined salt, tsp monosodium glutamate.

Method:1.Dig the gills of the silver carp head, wash it, split it into two pieces with a knife, put it in boiling water and scald it, remove it and drain it; Ham slices; Wash the pea seedlings; Wash the chives and cut into sections; Wash the ginger and pat it loose;

2.Put oil in the pot, heat it, put in the silver carp head and fry it until it is yellow on both sides, add cooking wine, chives, ginger and water, boil over high heat, cover and cook for another 10 minutes, burn until the fish head is crispy, and when the soup is milky, the fish head is scooped into the soup bowl and put the pea seedlings;

3.Bring the soup in the original pot to a boil, remove the green onion and ginger, add monosodium glutamate and refined salt, pour it into the soup bowl, put the ham slices, and drizzle with chicken fat.

Note. The soup is thick and white, and the meat is tender. Be sure to wait for the soup to turn white before adding salt, otherwise the soup will not taste mellow.

by: Luo Menghan.

How to make the head of the tarpon carp:Ingredients: 1000 grams of silver carp head, 50 grams of pork belly.

Excipients: a small amount of Sichuan pepper, a small amount of star anise, 30 grams of green onion, 20 grams of ginger, 20 grams of garlic, 10 grams of coriander, 20 grams of carrots, 10 ml of blended oil, 15 ml of rice vinegar, 10 ml of rice wine, 15 ml of light soy sauce, a small amount of salt, a small spoon of sugar.

Steps: 1. Prepare the following ingredients: 2 catties of silver carp head, sliced pork belly, green onion, ginger, garlic, coriander and carrot cut into the picture, and prepare a little pepper and star anise.

2. Put an appropriate amount of blended oil in the wok, and put the pork belly slices into the pot when the oil is hot.

3. Stir-fry for a while, remove the fat from the pork belly, and then put the peppercorns and star anise into the pot and stir until fragrant.

4. Add the green onion, ginger and garlic.

5. After stir-frying until fragrant, put the silver carp head into the pot.

6. Slide and fry for a while.

7. Put a small spoon of sugar into the pot, which can remove the earthy smell of the silver carp itself.

8. Add an appropriate amount of rice vinegar.

9. Put rice wine in it, which can play a role in removing the fish.

10. Add an appropriate amount of light soy sauce, and adjust the amount according to your taste.

11. Then put in hot water, to cover the ingredients, and then add a small amount of salt.

12. Simmer for a while, thicken the soup, and then add coriander and shredded carrots.

13. Put the stewed silver carp head on a plate, which is delicious and delicious.

The delicious and simple way to chop the silver carp head is to chop the pepper silver carp head, and the method of chopping the pepper silver carp head is as follows:

Tools Ingredients: silver carp head, pickled red pepper, cooking wine, chicken essence, black bean sauce, chives, ginger, garlic, salt, steamer.

1. First remove the gills and internal organs of the silver carp head, scrape off the fish scales, cut it from the middle along the lower lip and belly of the fish, do not cut it, and make a few knives on the thick part of the fish head, so that it is easy to absorb the flavor, clean and drain the water for later use.

2. Chop the soaked red pepper, chop the green onion, mince the ginger, and chop half of the garlic.

3. Then put the fish head in a bowl and grease it. Sprinkle the fish head with chopped pepper, minced ginger, salt, tempeh, and cooking wine.

4. Add water to the pot and bring to a boil, then put the fish head and bowl into the pot and steam it (about 10 minutes). Spread the minced garlic and shallots on the fish head and steam for another 1 to 2 minutes.

5. After taking out the bowl from the pot, put the oil on the fire and burn it until it is ten percent hot, shovel it and pour it on the fish head.

The braised taste is fragrant, and the steaming is relatively fresh.

Braised silver carp head.

Ingredients: Four silver carp heads.

Seasoning: 1 garlic, 2 green onions, 5 slices of ginger, 4 tbsp soy sauce, 1 tbsp sugar, 1 tbsp rice vinegar, 1 tbsp starch, 1 tsp sesame oil, 1 cup water, 3 tbsp salad oil.

Directions: Wash the chin of the silver carp and marinate it in 30 minutes with 3 tablespoons of soy sauce, sugar, rice vinegar, starch, sesame oil and water.

Put 3 tablespoons of salad oil in a plate, put the silver carp chin in on high heat for 2 minutes, turn over high for 3 minutes, and then turn over high for another 3 minutes.

Add garlic, green onion, ginger and a tablespoon of soy sauce, sprinkle with a little garlic after 2 minutes on high heat and mix well.

Steamed silver carp head.

Ingredients: 800 grams of silver carp head.

Seasoning: 20 grams of ginger, 15 grams of green onions, 25 grams of cooking wine, 2 grams of pepper, 15 grams of soy sauce, 5 grams of sugar, 20 grams of vinegar, 10 grams of starch (corn), 20 grams of rapeseed oil.

1.Wash the head of the silver carp and slaughter it into pieces;

2.Add minced ginger, cooking wine, pepper, sugar, soy sauce, vinegar and dry starch to the silver carp head and mix well;

3.After putting it on the plate, add shredded ginger and green onion to the basket and take it out after steaming;

4.Remove the ginger and green onion and drizzle with hot oil.

Tips for making steamed silver carp head:

1.The purpose of mixing dry starch is to strengthen the adhesion of the flavor and moisturize the fish head, but it should not be too much, a thin layer can be used;

2.The use of vinegar is to remove the fish, but the dosage should not be too much, and the vinegar fragrance overflows, and the sour taste is not eaten;

3.Steaming into a dish minimizes nutrient loss.

1.The head of silver carp is rich in protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin and other nutrients;

2.Not only does it strengthen the brain and body, but it is also nutritious and delicious.

You can stew tofu or dry roast, but in this winter, you still stew a pot of thick fish head tofu soup, which is warm and nutritious