How to cook fish head soup, how to cook fish head soup

1 head of bighead carp or grass carp (big fish), 6 grams of Chuanxiong, 10 grams of angelica, 10 grams of gastrodia, 2 slices of ginger, a little salt. [1]

Tool. Woks, induction cookers, stew pots.

How to make it: 1. Wash the head of the fish and remove the gills. Remove from the frying pan, fry the fish head until slightly yellow, take it out and set aside;

Fish head soup related**.

Fish head soup related ** (17 photos).

Wash with Chuanxiong, Angelica, Gastrodia, and ginger.

2. Put all the ingredients together into the stew pot, add an appropriate amount of water, cover the stew pot, simmer for 40 minutes, and season for use.

Steps. 1. Take a fresh bighead carp, more than 5 catties; If there is no bighead carp, silver carp can be substituted; Remove the bighead carp head, garlic leaves, ginger and shallots, pepper, cooking wine, boiling water for later use, and meat oil for later use;

2. Start the pot with meat oil, add a small amount of shredded ginger, put in the bighead carp head after the oil is hot, and fry on low heat;

3. After the fish head is slightly yellow, turn over the fish head, add a little meat oil, simmer and fry until the other side of the fish head is slightly light yellow, add cooking wine, and then add an appropriate amount of boiling water to make soup;

4. First boil the soup over high heat, then change to low heat, slowly boil the soup until the soup is pink and white, and add a little pepper;

5. Remove and add garlic leaves and green onions.

Features: 1. If the fish is fresh enough, it is particularly fresh;

2. The soup is milky white, decorated with garlic leaves and green onions, with full color, flavor and flavor;

3. The best dish of the puppet feels better than the popular Tan fish head. [1]

Precautions. 1. Boil the water, and then put the fish head, so that the soup is easy to white.

2. You can put some tofu, shiitake mushrooms, or cold noodles in the fish head soup.

3. You can cut the fish head into oil and fry it.

Efficacy. 1.Dispelling wind and relieving pain, strengthening the brain and refreshing. For insomnia, forgetfulness, headache and postpartum physiological headache in women, and infantile shock.

Wind and so on have a certain curative effect.

2.Nourish qi and blood, clear and nourish the spleen and stomach.

3.Fish head soup is usually used for the effect of promoting lactation, and it is suitable for women who have just given birth to a child to drink it to effectively remove wind and relieve pain.

1 fish head, 200 grams of tofu.

Seasoning. Salad oil, salt, chicken essence, green onion, ginger, garlic, shallot, cooking wine.

Method. 1.Divide the fish head in half and rinse off the blood stains inside.

2.Cut off the teeth at the throat of the fish head and throw it away.

3.The fish head is marinated in cooking wine for a while to remove the fishiness.

4.Rinse the tofu with water and cut it into small rectangular strips.

5.Heat the pan and add a small amount of oil to it.

6.Put the fish head in a pan and fry slowly over low heat until lightly browned on both sides.

7.Set aside the fried fish head, add the green onion, ginger and garlic and stir-fry until fragrant.

9.Add the tofu and cook for 5 minutes, then add salt and chicken essence to taste.

10.Sprinkle with shallots and serve.

Cooking tips.

1. Removing fish teeth can remove part of the fishy smell.

2. Marinate the fish head in cooking wine for a while before frying, which can also play a role in removing the fish.

3. When cooking the fish head soup, put some tofu into it to absorb the fishy smell in the fish head.

Teach you how to make fish head tofu soup.

1-2 pickled peppers, a small handful of sauerkraut, and ginger slices soaked in ginger.

Condiments: oil, salt, chicken essence, cooking wine, soy sauce and chopped pepper.

If you are making hot pot, you can prepare some hot dishes, such as green vegetables, enoki mushrooms, dried bamboo shoots, and so on.

Method 1: Use a little more oil in the pot, the oil temperature is generally seven to eight percent hot (in order to prevent the raw pot, shake the pan and let the oil pour over the edge of the pot), fry the fish head for a while, and fry over medium heat until the surface is golden brown;

2. Put the cooking wine, immediately cover the pot and stuff it for a few seconds, and then put it into the water (you can make less water for boiling, basically you can cover the fish head, and you need more water for hot pot);

3. Add garlic (pat flat), pickled pepper, pickled ginger and sauerkraut, and cook over high heat (there are peppercorns and star anise, which can also be put in together at this time);

4. After the water boils, add dried chili peppers (cut into small pieces) and tofu, then change to medium heat and simmer slowly, generally the fish head can be stewed for about ten minutes;

5. Add seasoning according to personal taste habits and the amount of soup, put in: salt, chicken essence, cooking wine, soy sauce and chopped pepper, you can also add some pepper in an appropriate amount, and then cook it over high heat;

6. Put garlic sprouts before cooking, and then serve (according to personal habits, you can sprinkle some green onions or coriander on it, if you like the pure Sichuan spicy taste, you can add a little sesame oil or chili oil);

The remaining half pulled fish head, rice cake, cabbage, and coriander.

Seasoning: Cooking oil, sauerkraut fish condiment.

1. Put the fish head in a hot oil pan and fry it and put it out;

2. Put the sauerkraut into the hot oil pan and stir-fry, pour in the fish head, put the small condiment package in the sauerkraut fish in turn, add an appropriate amount of water and boil;

3. Simmer over low heat for a while, then put in the rice cake and cabbage in turn (I am afraid that I will not be able to eat enough to add rice cakes, and I am afraid that it will be too spicy and add cabbage to reduce the spicy taste);

4. Finally, just take the coriander!

Bighead carp (head) 200, tofu 250 grams, sauerkraut 50 grams, salad oil, green onion, ginger, starch, pepper, sesame oil.

1. Chop the head of bighead carp (ask the boss to deal with it when you buy it), wash it and set aside. Drain the water and marinate lightly with salt for a while.

2. Wash the salty sauerkraut and cut into strips. Slice the ginger and shallots and chop the green onions.

3. Soak the tofu in water and cut into thick pieces.

4. Add an appropriate amount of oil to the pot and bring to a boil, evenly smear the fish head with a thin layer of corn starch and put it in, fry it on both sides, a little rice wine, add water, ginger slices, cover it, and cook the soup over high heat until it is milky white.

5. Add the tofu and sauerkraut and simmer for 15 minutes.

6. After the tofu is flavored, sprinkle with pepper and sesame oil, because the salty sauerkraut is already very salty, so I don't add salt. The soup is already very fresh, so there is no chicken essence added, and this can be according to personal taste. Put it in a soup bowl and sprinkle with chopped green onion or turnip.

【Ingredients】Silver carp head, fish bones, cooking oil, ginger, cooking wine, sugar, shallots, sesame oil, pepper, salt.

1. First prepare two silver carp heads, an appropriate amount of fish bones, two shallots, and then prepare an appropriate amount of cooking oil, ginger, cooking wine, sugar, sesame oil, pepper, and edible salt. After all the ingredients and seasonings mentioned above are ready, let's start cooking this milky, non-fishy, nutritious and delicious fish head soup.

2. Clean the prepared fish head and fish bones, then take out the fish head and chop the fish head in half with a knife, do not chop them in the middle, connect them, and then continue to put them in clean water to clean the fish bones and clean them again, take them out to control the moisture after cleaning, and then put them in a large bowl for later use.

3. After cooking oil and adding cooking oil, let's use a shovel to make a circle of oil, and then put the fish head in it to fry it, first fry one side, then turn it over, and wait until both sides are fried, let's take out the fish head. Add an appropriate amount of cooking oil to the pot, put the fish bones in and fry them again, and use a spatula to stir them to heat the fish bones evenly. Then put in a few slices of fish and ginger slices cut in advance, then put the fish head in it, and add an appropriate amount of cooking wine to remove the fish.

4. Then add an appropriate amount of boiling water, boil the soup in the pot over high heat, after the soup in the pot boils, we use a spoon to skim off the foam inside, then add a spoonful of sugar to improve the freshness, turn the high heat to low heat and simmer for about 10 minutes.

5. Prepared shallots, let's pick it clean, then clean it, control the moisture, let's put it on the board and cut it into chopped green onions, put it in a large bowl after cutting, and then add an appropriate amount of sesame oil and pepper to the bowl. Now that the fish soup we cook has become very thick and white, add a little salt to the fish soup, and then turn off the heat and remove from the pot.

6. Scoop out the fish soup first, put it in the pepper and sesame oil, wash away the pepper and sesame oil, and then stir it with a spoon, after stirring evenly, let's put the fish head and fish bones in it, and then scoop all the soup into the bowl, and a very delicious fish head soup is ready.