How to make braised fathead fish delicious, how to make braised fathead fish

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

2. Cut the green onion and ginger into large sections, and set aside the whole garlic;

3. Fry the fathead fish in a pan until browned on both sides;

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.

Remove the gills, scales and guts of the fathead fish, and wash it.

Prepare the dressing. Heat oil in a pan and fry the fish.

When golden brown on both sides, add minced green onions, red peppers, bay leaves, star anise, cinnamon bark and fragrant sauce and stir-fry until fragrant.

Add water to a pot and add other seasonings.

The water should be submerged over the body of the fish.

Bring to a boil over high heat and simmer over medium heat for about half an hour to reduce the soup.

Serve on a plate.

To make braised fathead fish, you can first fry the fish in oil until golden brown on both sides, add green onions, ginger, garlic and chili peppers, then add dark soy sugar and water, and simmer together to taste and get out of the pot.

Hello, if you want to make the red fish braised fat fish head delicious, you must first fry the fish head in place, and then do it according to the braised method.

If you can make braised pork, you will make braised fish, first dry the water on the fish, or blot it with a paper towel, and then fry it in oil, then put the braised soy sauce, and then put some condiments to stew and collect the juice.

Ingredients for braised fathead fish head.

Ginger A piece of cooking wine More millet peppers than usual for stir-frying N green peppers One green onion Half a shallot n Sugar A pinch of salt A little, add soy sauce to taste A pinch of garlic Sorry, I forgot to put a little white pepper.

Let the fish head first marinate the fish head with salt and leeks for ten minutes, then heat the oil, fry the bean paste until fragrant and add water, and the fat head fish soup that comes out of this way is very delicious.

There is a certain way to make the braised pomfret head delicious, first of all, we must select fresh ingredients, and then pay attention to the effective addition of seasonings and heat in the process of braised to make it more delicious.

Hello, you can marinate it with fish heads, and then braise it.

Raw soy sauce and old soy sauce consume fuel inside.

Summary. Hello kiss, the practice of braised fathead fish: ingredient list:

About 3 catties of fathead fish, more than half a bowl of cooking wine, more than half a bowl of aged vinegar, more than half a bowl of soy sauce, half a bowl of sugar, appropriate amount of Sichuan pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic. Cooking Step 1Wash the fathead fish, and cut the flower knife on the back of the fish 2

Heat the pot and pour the oil, first squeeze the pepper out of the fragrance, and then put the fathead fish, if you are afraid of the oil splashing out, you can cover the pot. The biggest advantage of this dish is that you don't need to turn the fish, which saves many friends from the trouble of sticking to the pan when frying fish. 3.

When the fish turns white, put all the seasonings into the pot, and use the bowl of seasoning to eat at home in a small bowl, if you have a friend whose mouth is particularly light, you can add half a bowl of soy sauce.

Preparation of braised fathead fish.

Hello kiss, the practice of braised fathead fish: Ingredient list: about 3 pounds of fathead fish, more than half a bowl of cooking wine, more than half a bowl of aged vinegar, more than half a bowl of soy sauce, half a bowl of sugar, appropriate amount of Sichuan pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic.

Cooking Step 1Wash the fathead fish, and cut the flower knife on the back of the fish 2Heat the pot and pour the oil, first squeeze the pepper out of the fragrance, and then put the fathead fish, if you are afraid of the oil splashing out, you can cover the pot.

The biggest advantage of this dish is that you don't need to turn the fish, which saves many friends from the trouble of sticking to the pan when frying fish. 3.When the fish turns white, put all the seasonings into the pot, and use the bowl of seasoning to eat at home in a small bowl, if you have a friend whose mouth is particularly light, you can add half a bowl of soy sauce.

Fathead fish is a type of freshwater fish. It has the title of "water scavenger", and people call it one of the four major fish in China, we can eat it with confidence, and it contains very rich nutritional value, which for the human body, it can allow us to improve IQ, enhance memory, supplement nutrition, delay aging role and efficacy.

Nutritional value of fathead fish: Fathead fish is rich in phospholipids and posterior pituitary lobe that can improve memory, especially the cerebral marrow content of its head is very high, and regular consumption can warm the stomach, dispel dizziness, puzzle, help memory, and delay aging.

Ingredient breakdown. Ingredients.

A fathead fish.

Accessories. Appropriate amount of cotyledon.

Ingredient. Oil to taste.

Salt to taste. Soy sauce to taste.

Cooking wine to taste. Sugar to taste.

Vinegar to taste. Appropriate amount of green onion, ginger and garlic.

Appropriate amount of bay leaves. Cinnamon to taste.

Star anise to taste. Appropriate amount of monosodium glutamate.

Salty and umami taste. Stewing process.

Half an hour takes time.

Normal difficulty. Steps to prepare braised fathead fish.

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The fish scrapes the scales, guts, washes, cuts a few knives on the body, and sprinkles a little salt to pickle.

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Prepare the excipients.

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Heat the oil in a pan and fry the fish.

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Then add green onions, ginger, garlic, star anise, cinnamon, and bay leaves and stir-fry until fragrant.

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Add an appropriate amount of peppercorn powder.

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Pour in the cooking wine. <>

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Pour in an appropriate amount of soy sauce.

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Add sugar again.

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Add salt. <>

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Add vinegar again. <>

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Pour in an appropriate amount of water.

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Add an appropriate amount of soycotyledon leaves, cover and simmer for about 20 minutes.

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Add an appropriate amount of monosodium glutamate to taste.

Tips. It is also possible if there is no cotyledon.

Finally, it's best to add some coriander.

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.

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. <>