About how to cook fish heads.

Boiled fish heads are more delicious when this is done.

Ingredients for the stewed silver carp head.

Silver carp head, ginger slices, green onions, tofu, coriander, pepper, salt, monosodium glutamate, chicken broth.

The preparation of stewed silver carp head.

First we need to prepare the ingredients, and then we need to slaughter the silver carp, we have to wash the head to the gills, and then choose to crack it with a hard object until the fish brain overflows. In this way, the brain pulp in the fish head will be more fully integrated into the soup, which can make it taste better, and then we can put the taro in the casserole and add the chicken broth. Then add 4 6 slices of ginger, 2 3 sections of green onions, an appropriate amount of salt, monosodium glutamate to taste, and so on stew until the pot is boiling, add tofu and cook for 15 20 minutes, add coriander and pepper to start eating.

The edible effect of stewed silver carp head.

Stewed silver carp head is a very good food for everyone, but also we eat stewed silver carp head is a more common practice, in ordinary times if we can often eat this food, then it is also helpful for everyone's health, first choose to eat silver carp can be a good way to promote brain health, rich in polyunsaturated fatty acids, is an essential nutrient for the human body, can play a role in maintaining, improving and improving brain function, but also rich in collagen, It can fight against human aging and repair body cells and tissues, which is very helpful for our brain and intelligence, and tarpon also contains vitamin B2, vitamin C, calcium, phosphorus, iron and other nutrients. Silver carp has a protective effect on the cardiovascular system. Rich in phospholipids and improving memory, the posterior pituitary gland hormone, especially the cerebral spinal cord content is very high, often eaten can warm the stomach, dizziness, improve IQ, help memory, delay aging, moisturize**.

In normal times, we should often go and eat some stewed silver carp head.

Ingredients: 300 grams of tofu (north), 500 grams of crucian carp, 150 grams of pork (fat, lean), 50 grams of leeks.

8 grams of salt and 3 grams of monosodium glutamate.

30 grams of cooking wine and 5 grams of ginger.

10 grams of green onions and 15 grams of green garlic.

Detailed steps for the preparation of stewed fish head with tofu.

1.Remove the gills from the head of the fathead fish, split it with a knife from the lower jaw, rinse it and drain the water;

2.Wash the green garlic and cut it into sections;

3.Tofu and shiitake mushrooms are cut into slices;

4.Put water in the pot and bring it to a boil, blanch the fish head and shiitake mushrooms;

5.Put the pot on the fire, put in the fish head, shiitake mushrooms, green onion segments, ginger slices, cooking wine and fresh soup, and skim off the foam after boiling;

6.Cover and simmer over low heat until the fish head is almost cooked, then remove the green onion and ginger;

7.Add the tofu slices and continue to simmer over low heat until cooked through;

8.Sprinkle in salt, monosodium glutamate, pepper and garlic and simmer for a while.

Tips for how to stew fish head with tofu.

Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard greens, sea cucumber, honey, pork liver, chicken, pheasant meat, venison, as well as traditional Chinese medicine Ophiopogon and Magnolia. Do not drink tea before and after eating fish.

1 You must use fresh grass carp to make soup dishes, or you can put the whole fish into the food, remove the gills and internal organs, remove the nails and wash them, cut the knives on both sides, cut them obliquely into two sections, and align them when entering the soup bowl.

2 Do not fry the whole fish hard, just remove the smell with oil. Only by boiling fish can the white milk soup be produced.

After pickling the vegetables, after boiling for a long time, the soup color is black and dark, and the soup taste is poor.

3 A herring, a package of Sichuan Li Kee pickled cabbage fish condiment, 20 Sichuan peppercorns, 15 dried peppers, 15 wild peppers, 10 garlic cloves, 1 ginger, 5 green onions, cooking wine, 2 catties of bone broth, a little salt, half an egg white, a little starch, three taels of salad oil, and a teaspoon of lard.

Steps: 1 Clean the fish, remove the head and tail, cut the fish in half, and then use a knife to cut the fish into half-centimeter-thick fillets diagonally.

2 Break the ginger, put it in a porcelain basin with the fish fillet, pour in the cooking wine, egg white, green onion, and starch and grasp it well with your hands. Cut the garlic into garlic and set aside, remove the seeds from the dried chili peppers and cut them into sections.

3 Put the wok on the stove and light the fire, pour the salad oil into the pot and burn until it is hot, put in the garlic and sauerkraut in oil, wait for the sauerkraut and garlic to fry until fragrant, put in the cold bone broth, a teaspoon of cooking wine, wild pepper, pepper, dried chili, sprinkle a little salt into the delicious fish fillets, and then pour them into the pot and cook until the soup is yellow-green, then you can put in the chicken essence, lard, pepper, and put it in the soup bowl and you're done.

Grass carp belly (840g), sauerkraut fish seasoning bag (1 bag), pickles (500g), Sichuan peppercorns (2 tablespoons), ginger (5 slices), green onion (1 stick).

Marinade: egg white (1 piece), salt (1 3 tablespoons), cooking wine (2 tablespoons).

Seasoning: oil (3 tablespoons), sugar (1 3 tablespoons).

Cooking process. 1 Wash the grass carp, remove the bones, and cut them into slices diagonally along the texture; Cut the green onion into pieces and the ginger into thin strips.

2 Put the grass carp fillets into a large bowl, add 1 egg white, 1 3 tablespoons salt, 2 tablespoons cooking wine, shredded ginger and green onion, mix well, marinate for 15 minutes to taste.

3 Rinse the sauerkraut and cut diagonally into strips.

4 Heat 3 tablespoons of oil in a pan, stir-fry the ginger slices and Sichuan peppercorns over low heat for 45 seconds until the fragrance overflows.

5 Pour in the seasoning packet of sauerkraut fish, pour in 5 bowls of water and stir well with the ingredients in the pot, cover and bring to a boil over high heat, change to low heat and simmer for 15 minutes.

6 Add 1 3 tablespoons of sugar to taste, pour in the marinated grass carp fillets and mix well, boil over high heat until the fish fillets are cooked, then remove from the pot.

Ingredients: 300g tofu, 500g crucian carp, 150g pork, 50g leek.

Seasoning: 8 grams of salt, 3 grams of monosodium glutamate, 30 grams of cooking wine, 5 grams of ginger, 10 grams of green onions, 15 grams of green garlic.

Preparation of stewed fish head with tofu:

1.Remove the gills from the head of the fathead fish, split it with a knife from the lower jaw, rinse it and drain the water;

2.Wash the green garlic and cut it into sections;

3.Tofu and shiitake mushrooms are cut into slices;

4.Put water in the pot and bring it to a boil, blanch the fish head and shiitake mushrooms;

5.Put the pot on the fire, put in the fish head, shiitake mushrooms, green onion segments, ginger slices, cooking wine and fresh soup, and skim off the foam after boiling;

6.Cover and simmer over low heat until the fish head is almost cooked, then remove the green onion and ginger;

7.Add the tofu slices and continue to simmer over low heat until cooked through;

8.Sprinkle in salt, monosodium glutamate, pepper and garlic and simmer for a while.