How to make spicy fish head, how to make spicy fish head Spicy fish head home practice sharing

Grilled Thai style spicy fish head Ingredients:

1 salmon head, 2 tbsp ginger ale, 1/2 lemon, 2 tsp Thai chili powder, 1 tsp white pepper, 2 tsp 20% rice wine, 2 tsp fish sauce, 1 tsp caster sugar.

Preparation: 1Wash the fresh fish head and put it in a container, add ginger juice, Thai chili powder, white pepper powder, 20 degree rice wine, fish sauce, caster sugar, mix and mix, and send it to the refrigerator to marinate for 3 hours (if you can't marinate it, you can cut the fish head in half).

2.Set the oven temperature to 200 degrees on top and 150 degrees on bottom, add the fish head from Method 1 and bake for 30 minutes.

3.Take out the fish head of method 2, sprinkle a little chili powder (outside the amount) on the surface of the fish head to enhance the spicy taste, and squeeze the lemon juice when eating.

Spicy fish head Ingredients: fish head, green onion, ginger, garlic.

Seasoning: refined salt, dark soy sauce, cooking wine, sugar, bean paste, Sichuan pepper powder, powder, salad oil, broth.

Production process:1Wash the fish head, pat it with powder, fry it in a pan and remove it for later use.

2.Leave the bottom oil in the pot, fry the green onions, ginger and garlic until fragrant, add the stock and seasonings to boil, and then put in the fish head to boil thoroughly and serve on a plate.

1.The fish head should not be too large, and the juice should be collected for a long time.

2.This dish should not be too light.

How to make spicy chopped pepper fish head?

1. Ingredients:

Half a fish head, a coriander, a chili pepper, a clove of garlic, a little green onion, an appropriate amount of oil, an appropriate amount of salt, a spoonful of spicy hot sauce, a spoonful of dark soy sauce, an appropriate amount of light soy sauce, a little sugar, and a spoonful of rice wine.

2. Production method:

1) Soak the fish head in water to soak it in bloody water, and scrub the mucus on the surface of the fish head with salt.

2) Tear off the black fascia on the reverse side of the fish head.

3) Remove the gills of the fish head and clean it as a whole.

4) Heat oil in a pot and stir-fry garlic slices until fragrant.

5) Put the fish head in the pan and fry it.

6) Fry on one side, turn over and continue frying.

7) Add a spoonful of rice wine to remove the smell.

8) Add some water and light soy sauce and start simmering.

9) Add a scoop of dark soy sauce to color.

10) After cooking for a while, add a spoonful of spicy chili sauce.

11) Add a little sugar to taste.

12) Simmer over low heat until the fish head is flavored and colored, then remove from the pan and sprinkle with chopped green onions.

13) Place on a plate with parsley.

14) Sprinkle with red peppers.

15) A spicy and fragrant spicy fish head is complete.

1. Ingredients: bai

Ingredients: tarpon du

Fish head accessories: oil.

zhi salt, dried red pepper, green onion, ginger, dao, garlic, cooking wine, coriander.

Second, the internal steps:

1.Fish head goes.

Hold the scales, clean the gills, cut into two pieces and put them in the basin and marinate the cooking wine and ginger slices for 30 minutes 2Cut the chili pepper into long sections, cut the green onion into long sections, mince the ginger and garlic, and cut the coriander into large sectionsHeat the pan with cold oil, put the chili peppers, green onion and ginger and stir-fry until fragrant.

4.Add the perfume fish seasoning and green onion and stir-fry.

5.Add water to the pot, put it like a fish head slice, and boil for 10 minutes.

3. Finished product display:

Ingredients: silver carp bai

Fish head (500g) du

Seasoning supplies: refined salt, dark soy sauce,

Zhi cooking wine, DAO sugar, bean paste, pepper powder, chili pepper, powder, salad oil, broth.

Production steps: 1, remove the scales of the fish head, clean the gills, cut into two pieces and put cooking wine and ginger slices in the basin and marinate for 30 minutes.

2. Cut the chili pepper into long sections, cut the green onion into long sections, mince the ginger and garlic, and cut the coriander into large sections.

3. Heat the pan with cold oil and stir-fry the chili peppers, minced green onion and ginger until fragrant.

4. Add perfume fish seasoning and green onion and stir-fry.

5. Add water to the pot, put it like a fish head slice, and boil for 10 minutes Tips: The meat of the silver carp head is delicate and suitable for boiling soup or braised in soup.

1.Handle the fish first. Wash the fish that has been killed, and remember to rub the black dao on the abdominal wall when washing the fish

membrane, cut off the fins, cut off the fish head, and cut the fish head into 2 pieces. Answer.

2.Cut the fish body into three sections close to the fish bone, press the fish segment with your hand, and hold the knife with the other hand to push the upper edge of the fish backbone, feel the position of the fish bone, adjust the direction of the knife in time, and cut each section into two sides.

3.Place the fish horizontally with the flesh side up and the skin side down, and use a knife to remove all the pieces along the direction of the tail to the head, each slice is about 5-7 mm thick. Otherwise, the fillet will crumble!

4.Put the fish in a pot, add an appropriate amount of salt to mix well, and let it sit for a few minutes.

5.Slice the tomatoes, thinly slice the ginger and garlic, and cut the green onion into sections.

7.Heat the wok, put in the cooking oil, wait for the oil to burn to 60% hot, first add the peppercorns and stir-fry until fragrant, then add bay leaves, dried chilies, ginger, green onions, and stir-fry until fragrant, 8Pour in boiled water, put the fish head, fish fillets and tomatoes, cook over high heat for a few minutes, season to taste, and finally sprinkle in garlic leaves and coriander to complete the spicy fish head hot pot.

Spicy fish head hot pot is described in four words: fresh, numb, spicy, and fragrant. The fish head is particularly smooth and tender, and it tastes very refreshing! Especially suitable for winter. It has the effect of dispelling rheumatism, and is very suitable for middle-aged and elderly people with rheumatism.

Ingredients: fish head, red pepper, Sichuan pepper.

Wash the fish head and cut it into two pieces, start the oil pan, put down the fish head and fry it after the oil is hot, put rice wine, red pepper (if you like spicy ones), Sichuan pepper (at least one porcelain soup), stir-fry, add soy sauce and water, and burn until cooked.

Pour the soy sauce of the steamed fish that I bought in the store, sprinkle the minced chili pepper with the minced chili pepper, remember that it is a little more pepper or something, sprinkle it on the top and bottom of the fish head, and put it on the pot to steam!

Prepare the materials:

Specific steps: 1. Remove the scales of the fish head, clean the gills, cut into two pieces and put cooking wine in the basin, marinate the ginger slices for 30 minutes 2, cut the chili pepper, cut the green onion into long sections, mince the ginger and garlic, cut the coriander into large sections 3, put the chili pepper in the hot pan and cold oil, and stir-fry the minced green onion and ginger until fragrant.

4. Add perfume fish seasoning and green onion and stir-fry.

5. Add water to the pot, put it like a fish head, and boil for 10 minutes.

1.Remove the scales of the fish head, clean the gills, cut into two pieces and put cooking wine and ginger slices in the basin and marinate for 30 minutes2Cut the chili pepper into long sections, cut the green onion into long sections, mince the ginger and garlic, and cut the coriander into large sectionsHeat the pan with cold oil, put the chili peppers, green onion and ginger and stir-fry until fragrant.

4.Add the perfume fish seasoning and green onion and stir-fry.

5.Add water to the pot, put it like a fish head slice, and boil for 10 minutes.

Ingredients: fish head, sesame pepper, Sichuan pepper, chili pepper, green onion, ginger and garlic, sugar, salt, chicken essence, bean paste, oyster sauce...

Preparation of spicy fish head.

1. Prepare materials for later use.

2. Pour oil into the hot pot, you can have more, put a spoonful of bean paste into the hot oil, and pour the pepper, pepper, chili, onion and ginger into the domestic flat fry to get the flavor.

3. Add water, submerge the fish head, add salt, chicken essence (you can put it out of the pot) oyster sauce, and simmer for 20 minutes.

Preparation of ingredients.

Crucian carp (about seven taels), green chili, pickled red pepper, bean paste, ginger, garlic, green onion, salt, cooking wine, mash juice, soy sauce, vinegar, fresh soup, wet starch, cooked vegetable oil, chicken essence.

Steps: 1. After the fish is processed, the oblique knife flower is flavored with salt, cooking wine, ginger and green onion. Heat the pot and rub it with ginger cubes (the fish that is cooked like this sour and hot fish will not peel), put oil in the pot, fry the fish until the skin is tight, pick up the fish, put it into the plate, put it in the steamer, steam the juice, take it out, and set it aside. Finely chop green chili peppers and soaked red chilies;

2. Put oil in the pot, put the bean paste and soaked chili pepper and green chili pepper to fry until fragrant, stir-fry ginger, minced garlic, mix with soup and boil, add salt, soy sauce, vinegar, pickled cabbage, add wet starch to collect the juice and bright oil, put in the chicken essence, sprinkle with chopped green onions, and pour the juice into the fish plate.

How to chop pepper and steam fish head:

Ingredients: silver carp head, chopped pepper.

Excipients: vegetable oil, salt, cooking wine, ginger, chives, garlic, sugar, steamed fish and black bean sauce.

1. Prepare the ingredients.

2. Wash and cut the head of the silver carp in half, do not cut it off, and marinate evenly with salt and cooking wine for 10 minutes.

3. Wash and chop the green onion, ginger and garlic.

4. Pour out the marinated fish water, add chopped pepper, green onion, ginger and garlic to the marinated fish head.

5. Add steamed fish and black bean sauce.

6. Add sugar.

7. Add water to the steamer and bring to a boil over high heat, and add the fish head.

8. Steam over high heat for about 10 minutes.

9. Take out the fish head and sprinkle with minced chives, heat the pan with cold oil until it is ten percent hot, and pour it on the fish head.