How to make fathead fish the best to eat????

First of all, the fish head should be fried. Then add ginger and garlic and fry it. Then add boiling water (boiling water can quickly dissolve the oil and fish juice.

The fish will be thick when it is cooked) and then you can add soy sauce, chili peppers, or salt (add it when it is almost cooked) according to your preference, and season it to your taste.

Raw soy sauce and old soy sauce consume fuel inside.

Eighteen and a half pounds of fathead fish stewed in a pot is not enough for the people.

Put the oil and fry it first, put the water when it's over, put the seasoning after (a small pot) finish it, (chili, salt, cinnamon, big ingredients (two are enough) and the most important thing is to enlarge the sauce (a bag) After putting the vermicelli and tofu, stew, it's done

Stew a delicious soup with fatty fish.

Material. Soy sauce, soybean paste, ginger slices, green onions, sugar, cooking wine, oil, peppercorn noodles, star anise.

Method. 1.After washing the fathead fish, control the water, put it in the preheated electric baking pan and fry it slightly, or put it in a frying pan.

2.Mix all the spices into a juice.

3.Add oil to the pot, add the seasoning sauce when the oil is hot, add ginger slices and green onions.

4.Add the fathead fish, tofu, and then add the wide noodles and cabbage after boiling.

5.Simmer until the soup is thick.

Tips. The fish is fried to remove the fishiness, and before frying the fish, rub the bottom of the pan with ginger to avoid sticking to the pan. It is okay to collect the thick soup on high heat.

Braised fathead fish.

Material. Green onions, ginger, 3 garlic, 1 fatheadfish, rice wine, salt, soy sauce, rock sugar.

Method. 1.Cut the fathead fish, marinate it with a little salt and add the rice wine.

2.Cut the green onion and ginger into large pieces and set aside the whole garlic.

3.Put the fathead fish into the pan and fry until browned on both sides, remove and set aside.

4.Put the green onion and ginger into the pot until the fragrance comes out, then put in the fish head, and the rice wine is not over the fish head. Add soy sauce and rock sugar over low heat until the soup is dry.

Roasted fathead fish in clear soup.

1. Wash the fathead fish (the fish is not too big) and let it dry for a while.

2. Cut the ginger slices, green onions, and peel the garlic for later use.

3. Pour water into the pot (a little more water, it will be boiled for a long time) and light the fire.

4. Put the fish, ginger, garlic and a pinch of salt together and boil together.

5. After boiling, scoop out the "bubbles" in the pot with a spoon, and try to make sure that there are no "bubbles". The fish has the flavor of a hundred rolls, and the taste is more fragrant when boiled for a long time over medium heat.

6. Cook for about 20-30 minutes. Add a pinch of salt to taste. Finally, add green onions, cooking wine, and monosodium glutamate to start the pot.

Other production methods are as follows:

Chop off the head and divide it in half.

2.Use a knife to separate the two large slices of fish from the steak. And slice the fish into slices of the right size.

3.Fish head and steak set aside. Put an egg white in the fillet, add a little salt, dry starch, cooking wine, chicken essence, and grasp it well with your hands.

4.Put the prepared salad oil, Sichuan pepper, and dried chili peppers in the pan and fry them slowly over low heat. After the color changes, fill out half of the oil, Sichuan pepper, and chili pepper for later use.

5.Turn on the heat high, add the garlic cloves, stir-fry the ginger slices until fragrant, then pour in the fish head and fish steak and stir-fry a few times. Pour in a small bowl of cooking wine, about 5 grams of salt, 750-1000 ml of boiling water.

6.When the fish head soup is fragrant, place the fish fillets flat into the boiling soup.

7.The fish fillets will cook quickly, put in an appropriate amount of chicken essence, white pepper, and salt and pepper powder before cooking.

8.Be sure to use a large enough pot to put blanched soybean sprouts and mustard. Pour the fish fillet and soup into this bowl. Finally, pour half a bowl of oil on top. Roasted fathead fish 1Chop the red pepper; Wash the ginger and shallots and cut into shreds.

Prepare the following ingredients: 1 fathead fish, 1 shallot, 5 cloves of garlic, 5 millet peppers, 1 green pepper, 1 piece of ginger, 1 tablespoon bean paste, appropriate amount of salt, 2 tablespoons of cooking wine, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon aged vinegar.

The specific method is as follows: clean up the fathead fish bought, then put knife flowers on both sides, then pour cooking wine, spread evenly, and smear salt for later use! Then chop the shallots, chop the millet pepper, chop the green pepper, pat the ginger and chop it, pat the garlic and chop it, then add oil and heat it, add the minced millet pepper, ginger, garlic, green pepper, stir-fry over low heat until fragrant, put in 1 tablespoon of bean paste, stir-fry the red oil over low heat, then put in 3 bowls of water, add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, then boil over high heat, put in the fathead fish after boiling, pour the soup with a spoon while stewing, and the fathead fish can be stewed out of the pot!

Method 2: Deep-fry the fathead fish.

Prepare the ingredients as follows: 1 fathead fish, 1 egg, 1/2 bowl of flour, 1 teaspoon salt, 2 tablespoons of black pepper, 2 tablespoons of cooking wine, 1 tablespoon of paprika.

The specific method is as follows: remove the head of the fathead fish to make chopped pepper fish head, cut the fish body into small pieces, and then put it in the soup basin, then beat an egg, add 1 teaspoon of salt, add 2 tablespoons of black pepper, 2 tablespoons of cooking wine, 1 tablespoon of chili powder, add half a bowl of flour, and then grasp it with your hands, marinate for a while and set aside! Then add wide oil to the pot and heat it, when the oil temperature is 7 hot, put the fish pieces into the oil pan one by one, fry until the surface is browned, and then you can get out of the pot!

1. Braised fathead fish in sauce.

Main ingredients: 1 fathead fish. Excipients: 1 can of beer, green onion, ginger and garlic, large ingredients, dried chili. Seasoning: mish, sugar, white vinegar, cooking wine.

Method: Wash the fish to remove the gills and internal organs, and remove the black membrane from the fish. Put 1 tablespoon of bottom oil in the pot, add green onions, ginger, garlic, and dried chili peppers and stir-fry until fragrant, increase the sauce and stir-fry slightly, and add a small amount of beer.

After putting the fish, add an appropriate amount of beer, cover the fish body, add an appropriate amount of sugar cooking wine, 1 tablespoon of soy sauce, half a tablespoon of salt, and change to low heat after boiling and simmer. 15 to 20 minutes. Add an appropriate amount of chicken essence, put garlic slices, coriander, and shredded carrots out of the pot to decorate the color, add a small amount of water starch to the remaining soup, and pour the juice on the fish.

2. Stewed tofu with fathead fish.

Ingredients: 1 fathead fish, 100 grams of soybean curd, green onion, ginger slices, minced garlic, dried chili, minced coriander, cooking wine, light soy sauce, sugar, vinegar, salt.

Method: After washing the fish, cut it into several sections, split the fish head in half, mix well with cooking wine and salt and marinate for 10-15 minutes; Tofu cut into cubes; Pour oil into the pan, fry the fish head when the oil temperature is 90% hot, fry it when it is golden brown, and then fry the other fish pieces. After frying, put the fish head back into the pan; Add cooking wine, light soy sauce, green onions, ginger and garlic, dried chilies, sweet and sour salt, add water, and pour in tofu cubes (the water should be submerged with the tofu).

Bring to a bring to a bring to a boil over high heat and bring to a simmer over medium heat. When a third of the soup is left in the pot, add the chopped coriander and remove from the pot.

Fish head tofu soup.

You need to prepare ingredients such as fatty fish head, tofu, green onion, pepper, ginger, etc.

Steps to prepare fish head tofu soup.

1. Look at this big fish head, the length is about the same as the width of my cutting board.

2. My husband was not at home, and it took me a lot of effort to break down the fish head, which was too big to put directly in the woks at home, so I had to unload eight pieces;

3. Heat the pan with wide oil;

4. After the oil is hot, the fish head that I unloaded eight pieces of fish head can be fried until it is finalized;

5. Fry the decomposed fish heads in the oil pan in turn;

6. Put the fried fish head out for later use;

7. Leave a little base oil in the pot and stir-fry the chives and ginger;

8. Add enough water;

9. After the water is boiled, add the fried fish head, add an appropriate amount of cooking wine, and simmer over high heat;

10. Fried fish, and stewed over high heat to ensure that the soup is milky white;

11. Prepare the tofu when stewing the fish head: cut the tofu into cubes and blanch it in boiling water to remove the beany smell;

12. Serve out and set aside;

13. When the soup is thick and white, the fish head is stewed almost as soon as the tofu (about 20 minutes), and then stewed for about ten minutes, it doesn't matter if the time is longer, the fish and tofu are not afraid of stewing, the longer the stew, the better it tastes;

14. Add a little pepper when removing from the pan.

The stewed fathead fish is delicious, and the preparation is as follows:

Ingredients: 1 fathead fish, appropriate amount of green onion and ginger slices and garlic cloves, 3 star anise, 3 bay leaves, 5 dried chilies, 1 can of beer, 4 tablespoons of soybean paste, cooking oil, cooking wine, dark soy sauce, light soy sauce, appropriate amount of sugar.

Steps: 1. Buy fathead fish in the market, and the stall owner will help deal with it, clean up the fish scales, and chop the fish head, so that you can save a lot of worry when you come back and process it yourself.

2. Everyone thinks that it is more troublesome to make fathead fish, mainly because the fish head is too large and the size of the woks at home is limited. Generally, with a diameter of 30-32 cm wok, it is no problem to stew fathead fish within 4 catties, I think the longitudinal cutting is better than the horizontal cutting section, so that the fish head will not be too bulging, two fish heads can be spread in the pot, the soup does not need to be put too much, and the time of stewing fish is not too long.

3. Cut 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.

4. If you want to have a mellow soup and tender fish, adding a can of beer and a few tablespoons of soybean paste is the key, and adding beer for a long time to stew can not only remove the fishy smell and increase the freshness, but also make the unique hop aroma into the soup, and adding soybean sauce can make the soup have a thick taste and richer taste, so that the soup is fragrant.

5. Then pour in a small spoon 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 cover the ingredients. I didn't put salt here, the soybean paste was salty, and I put dark soy sauce and light soy sauce, and after boiling on high heat, turn to low heat, cover and simmer for about 40 minutes.

6. Simmer for 40 minutes, and the soup will have more than 1 3 left, so that you can turn off the heat, after all, the fish soaked in the soup is delicious.

7. Finished product. <>