The practice of the fat head fish head, the practice of the fat head fish head

The steps are as follows:

Step 1: Buy fathead fish in the market, and the stall owner will help deal with it, clean up the scales, and chop the fish head.

Step 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 wok with a diameter of 30-32 cm, it is no problem to stew fathead fish within 4 catties.

Step 3: I think it is easier to process the fish head by cutting it longitudinally than by cutting it horizontally, so that the fish head will not be too bulging, and the two fish heads can be spread flat in the pot, so that the soup does not need to be put too much, and the time to stew the fish is not too long.

Step 4: You don't need to put too much cooking oil in order to fry the fish head, just put an appropriate amount of oil to heat it and fry the fish head into a more fixed shape.

Step 5: 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.

Step 6: 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 to stew for a long time can not only remove the fishy smell and increase the freshness, but also allow the unique hop aroma to be integrated into the soup.

The addition of soybean paste can make the soup have a thick texture and richer taste, so that the soup is fragrant.

Step 7: Then pour in a teaspoon 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.

Simmer for 40 minutes, and the soup will have more than 1 3 left, so you can turn off the heat.

Raw soy sauce and old soy sauce consume fuel inside.

Ingredients: Fathead fish head.

Excipients: 3 grams of salt, appropriate amount of edible oil, a little white pepper, a little monosodium glutamate, an appropriate amount of ginger, an appropriate amount of garlic slices, an appropriate amount of cooking wine, and an appropriate amount of green onions.

A little green onion leaves, a little shredded red pepper, 5 grams of light soy sauce, 10 grams of steamed fish soy sauce1, wash the marinated fish head, drain the water, and put it on a plate with the back side up.

2. Then evenly add ginger slices, garlic slices, and green onions, and steam them in a pot of boiling water for 8 minutes.

3. Prepare shredded red peppers, cut the green onion leaves into shreds with a toothpick, rinse and drain for later use.

4. Prepare a small bowl, add white pepper, monosodium glutamate, steamed fish soy sauce and light soy sauce, mix well.

After a few minutes, pour the sauce evenly into the fish head and simmer for another 2 minutes.

6. After removing from the pot, remove the green onions, ginger slices and garlic slices and discard them, then sprinkle in the green onion leaves and red pepper shreds.

7. Heat oil in a pot until it smokes, and pour it over the shredded green onions.

Preparation materials: fathead fish head catty, 1 piece of old tofu, 1 small piece of pork belly, appropriate amount of green onion and garlic cloves and ginger slices, 1 spoon of soybean paste, 1 spoon of Pixian bean paste, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of rock sugar.

Production steps: a fathead fish head of 3 taels of catty.

2. Cut in half (cut by the fish seller), and salted in cooking wine for more than 1 hour.

3. Stir-fry the pork belly until fragrant.

4. Add green onions, garlic cloves, ginger slices, peppercorns, star anise, light soy sauce, dark soy sauce, soybean paste, Pixian bean paste, and stir the pot.

5. Add an appropriate amount of water, and then add an appropriate amount of salt and rock sugar.

6. Put in the fish head, fish bubbles, fish roe, and water to cover the fish head.

7. Cut the old tofu into pieces and start cooking. Thousands of tofu and fish, the more the fish and tofu are stewed, the better it tastes.

8. Simmer for about half an hour before serving.

1.The fish head is scrubbed with salt, washed, added with cooking wine, white pepper, and salted.

2.Green onions, millet peppers, green peppers, ginger, shallots are ready, I forgot to add garlic, I originally wanted to put onions, I was afraid that there were too many, just forget it.

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The practice of big fat head fish head, generally in our northeast region, big fat head fish generally like to use strong people to do, that is, use the sauce to stew and sprinkle green onion and coriander.

The practice of the fat head fish head is complete. This kind of fish head is particularly delicious to make, first wash the fish head, control the moisture, then heat the oil, put the green onion and ginger. Then stir-fry the garlic until fragrant, put the fish head inside, add water, put light soy sauce, dark soy sauce, soy sauce, cooking wine, oyster sauce, heavenly salt, monosodium glutamate, and then add water to stew.

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