How to make home cooked fish head

Shrimp and fish head tofu soup.

Ingredients: 1 flower chain fish head, 1 piece of soft tofu, 10 live shrimps, 10 green onions, 6 slices of ginger, 4 tablespoons of cooking wine, appropriate amount of oil, appropriate amount of salt.

Preparation of shrimp and fish head tofu soup.

Prepare the ingredients, cut the shrimp meat, remove the shrimp line, and the fish head can be marinated in rice wine for 1 hour.

Fry the fish head until both sides are yellow, fry the ginger in oil when frying the other side, add rice wine on both sides, burn for a minute, and then put hot water, pay attention to the hot water, the soup can be white, you can skim off the oil on it at this step, otherwise the soup will be a little yellow like me in the end, but it doesn't matter if you like to eat a little oily.

Simmer over low heat for half an hour to 35 minutes, put the shrimp in and cook over low heat for 10 minutes.

Finally, add the tofu, cook over medium heat for 5 minutes, add salt, add according to personal taste, salt should be added last, otherwise it will cover the umami.

Finally, the green onion was picked out and thrown away, and put it in the container, the fish head was too big, and it was served from one pot to another, and a few lettuce that had sprouted not long ago were pulled out of the ground and garnished.

It's so fresh, drink two bowls of soup in a row.

Fish head in sour soup. Ingredients: 2 fish heads, 1 celery, frozen tofu, 1 small piece of fresh tofu, wide flour, appropriate amount, 1 package of sour radish and duck soup seasoning.

The practice of fish head in sour soup (fool's version).

Vegetables ready! I used two silver carp heads!

It's my first time using this material and it's not bad! I often use Mrs. Tang's sour radish and duck soup, and the ingredients are also very good!

First, split the fish head in half! Fry the fish in a casserole until golden brown on both sides! The oil of the fried fish is unnecessary! Otherwise the soup will be too greasy!

After frying, add an appropriate amount of boiling water! Then add the seasoning of the duck soup with sour radish!

Then put in the frozen tofu! Simmer for half an hour!

Add wide powder! Cook for 5 minutes!

Put the celery at the end! Cook for 2 minutes! That's it!

You can also put some coriander! This soup tastes better! Another bowl of rice! Life is so good, but I'm so grumpy! Drink a bowl of soup first!

Ingredients: 1 fish head, 250 grams of tofu, appropriate amount of salt, a little chicken essence, a little green onion, 5 grams of ginger, an appropriate amount of pepper, an appropriate amount of vegetable oil, 4 bowls of water.

1. Wash the fish head and split it in half from the middle.

2. Put oil in the pan and cook until it is 7 hot, and fry the fish head pieces in the pan until slightly browned on both sides.

3. Stir the fish head to the side of the pot, add the green onion and ginger to fry slightly, pour in 4 bowls of hot water, it is advisable to cover the fish head, cover the high heat and cook until boiling, change to medium-low heat and cook for ten minutes until the soup is milky white.

4. Put the chopped tofu in, cook over medium heat for about 5 minutes, add salt, chicken essence powder and pepper.

Fish head tofu soup.

Ingredients: 1 fish head, 2 pieces of tofu, appropriate amount of ginger slices, appropriate amount of wolfberry, appropriate amount of cooking wine, appropriate amount of salt.

Method. 1. Wash the fish head, put a little cooking wine, a little salt, grab it, and remove the fishy smell.

2. Cut the tofu and soak it in water for later use.

3. Fry the fish head on low heat on both sides. Fry the fish head. After the fish head is browned, turn on the high heat, add the boiling water, and add the ginger slices and wolfberries at the same time.

4. Bring to a boil over high heat, then change to medium-low heat and cook for 15 minutes until the soup is milky white.

5. Add the tofu cubes and stir gently, bring to a boil over high heat, then change to low heat and simmer for 5 minutes.

6. Put the green onions in the pot.

Don't braise the fish head and chop the pepper anymore.

Exclusive tutorial on how to make a fish head.

Let me tell you 3 tips to make braised fish head at home.

Materials. Bighead fish (about 2 catties).

6 scoops of peanut oil.

3 green onions. Sliced ginger 5 slices.

3 scoops of light soy sauce.

3 cloves of garlic. 3 scoops of stock.

4 pickled peppers.

2 tablespoons chili paste.

Steps. Wash the fish head and cut it, marinate in cooking wine, salt and ginger slices for 10 minutes.

Cut the ginger slices, crush the garlic, cut the pickled pepper, wash the green onion and cut it into sections.

Heat the oil in a pan until it is 7 percent, sprinkle the marinated fish with a little cornstarch and wrap it in the pan and fry it. Over medium-low heat, fry until golden brown on both sides, remove and put on a plate.

Put a spoonful of oil in a pot, cook until 7 percent, add ginger, chili paste, pickled pepper and stir-fry until fragrant, then put 3 spoons of broth.

After the broth, add salt, light soy sauce and bring to a boil and add the fish head.

Reduce the heat to medium-low and simmer for 3 minutes, then add the green onions. Collect the juice and put it on a plate.

It is full of color, flavor and taste, and is appetizing and delicious.

Tips: 1. The fish is marinated, and the fish will not be broken before frying. Delicious.

First put the fish head into the salted water to soak, then the ingredients are processed, then put oil in the pot to fry the green onions, ginger and garlic until fragrant, then pour in water and ingredients, then put in the fish head and ingredients, simmer for 15 minutes, take the fire and then collect the juice on high heat.

Ingredients: half a fat fish head, 10 grams of ginger, 20 grams of green onions, 20 grams of garlic, 15 grams of shallots, 10 grams of dried chili peppers, 10 grams of dark soy sauce, 30 grams of light soy sauce, 20 grams of cooking wine.

Stupid calendar style:

1. Soak the fish head in brine for more than 1 hour, and the proportion of brine is about 6 grams of salt in 1000ml of water.

2. Cut the ginger into small pieces.

3. Cut the green onions into sections.

4. Flatten the garlic and peel it.

5. Put oil in the pot and fry the green onions, ginger and garlic until fragrant.

6. Add half a pot of water, then add dark soy sauce, light soy sauce and cooking wine to a boil.

7. After the water boils, add the fish head, shallots and dried celery peppers, and pour the soup evenly onto the fish head with a spoon.

8. Simmer for 15 minutes.

9. Collect the juice on high heat, don't collect it too dry, and leave some soup.

10. Put it on a plate and pour the soup.

11. a finished product.

Precautions

In addition to roasting fish heads, this recipe can also be made into braised fish, because the dark soy sauce and light soy sauce have a salty taste, I don't put salt, the taste is relatively light, and the taste is salty, you can put a little salt when the juice is collected at the end, and you can't eat spicy ones without putting chili peppers.