How to make hot pot with dried fish head? How to make a fish head dry pot delicious

Introduction: Ingredients: Fresh grass carp, sauerkraut, dried chili, Sichuan pepper, shredded ginger, green onion.

Seasoning: 1 4 tsp salt, a pinch of sugar, 1 tsp white powder, 1 2 tbsp Shaoxing wine, a pinch of sesame oil.

Method: 1. Cut the grass carp into a thickness of about centimeters (don't cut it too thin, otherwise it will spread out when frying), about six centimeters long and about four centimeters wide, and then remove the fish bones.

2. Mix the seasoning well and marinate the fish slices for about 15 minutes, so that it is more smooth and tender.

3. Start to heat the pan, add about three tablespoons of oil, fry the marinated fish over high heat for about half cooked, and then it can be served (it looks better and more fragrant).

4. Put dried chili peppers and peppercorns in the pot and fry over low heat until fragrant, then add shredded ginger, mix a little, and then add sauerkraut (preferably sauerkraut with leaves) to high heat and stir-fry for three minutes, so that the fragrance of sauerkraut is dissipated, and then add about 500cc of water (depending on the size of the pot), and some hot pot ingredients (such as meatballs) can also be added here. dumplings, etc. )

5. Because the sauerkraut is a little salty, just add a quarter of a teaspoon of salt and half of the sugar, stir for about three minutes and cook for about three minutes to let the flavor spread, then add the previously fried fish, cook for half a minute, and add some green onions, you can complete the sauerkraut fish hot pot.

Wash with water first and soak it, then cut the green onions, ginger, garlic and chili, pour more oil into the pot, put in the green onions, ginger and garlic chili, stir-fry, then put in an appropriate amount of red oil bean paste, stir-fry a few times, put in the fish head, pour in water and boil, then you can put in your favorite dishes. This fish head spicy soup hot pot is ready

Cook it straight with stock and you're good to go.

Here's how to make the fish head hot pot:

Ingredients: 1 silver carp head with part of the fish (weighing about 600 grams), 4 crucian carp (weighing about 400 grams), 200 grams of Chinese cabbage, 100 grams of lean pork, winter bamboo shoots, luncheon meat, and shiitake mushrooms, 150 grams of tofu and 50 grams of oyster mushrooms.

Seasoning: 25 grams of ginger, 30 grams of green onion leaves, 15 grams of refined salt, 3 grams of monosodium glutamate, 5 grams of pepper noodles, 15 grams of pickled chili, 2500 grams of fresh soup, 150 grams of lard, 20 grams of white vinegar.

Steps: 1. Wash the head of the silver carp, remove the scales and gills, dry the water, cut it into two pieces from the top, marinate it for 2 hours with a little salt, green onion leaves and ginger slices, wash the Chinese cabbage and cut into strips. Slice the bamboo shoots and luncheon meat separately.

The tofu is changed into strips, and the shiitake mushrooms and oyster mushrooms are removed from the stems and roots, and torn into small flowers. Zen skin.

2. Put the wok on the fire, boil the lard until it is 60% hot, put in the fish head and fry it golden brown, fry the ginger slices and soaked peppers to make it fragrant, add the fresh soup to boil, add a little salt, monosodium glutamate, chicken essence, pepper, perilla leaves, add an appropriate amount of white vinegar or soak in chili water and pepper.

3. Put in the tofu and simmer until milky white, scoop it into the hot pot, bring it to a boil, remove the foam, and then you can scald all kinds of raw materials. In the meantime, you can add fresh soup and salt 2 to 3 times to taste. The fish head hot pot is thus complete.

Dry pot fish head. <>

Ingredients: 800 grams of Lian Fish Head.

Ginger 30 grams.

50 grams of garlic.

Potatoes 500 grams.

Starch to taste.

Eggs a.

Salt to taste, light soy sauce to taste.

Cooking wine to taste.

Starch 1 scoop.

30 grams of green onions.

Dark soy sauce to taste.

Preparation of the fish head in a dry pan.

Wash the fish head and cut it in half, add ginger slices, cooking wine, light soy sauce, salt, and peppercorns to marinate (preferably marinated for more than 1 hour) to remove the fishy smell.

Prepare the side dishes: peel the garlic and cut the potatoes into cubes (the side dish can be potatoes or onions or celery, choose according to your taste, I personally feel that it is better with onions, because there were no them at the time, so potatoes were used instead).

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Before putting it in the pot, dilute the starch with water, then add egg whites and spread evenly on the fish head.

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Heat the oil until it is hot, carefully put the fish head into the hot oil, pay attention to the oil temperature is not too high, fry for 2 to 3 minutes, and then remove the limbs and put them on a plate for later use.

Put the potatoes in the hot oil after frying the fish and fry them slightly, put them in a simmering pan and lay the bottom with the garlic (you can also spread the bottom without frying).

ps: The pot used for braising fish can be a casserole or a general ear pot.

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Put the fish head in, then put some green onions (preferably green onions), drizzle some dark soy sauce to color, pour in the oil used to fry the fish, avoid the bottom of the pot is too dry, cover the pot and simmer for 15-20 minutes.

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Tips: After the fish is stewed, you can put some coriander on it, which looks better and looks pure, because there was no hand when I made it, and there was no way, but the taste was very soft and glutinous.

Ingredients: 1 fish head. Excipients:

30 grams of spicy hot pot base, 100 grams of cabbage, 100 grams of tofu, 2 shiitake mushrooms, 6 grams of salt, 2 tablespoons of cooking oil, 6 slices of ginger, 4 cloves of garlic, 1 teaspoon of white wine, 1 teaspoon of dark soy sauce.

Steps: 1. Prepare raw materials.

2. Put the cabbage at the bottom of the hot pot, add tofu and mushroom slices.

3. Slice the fish head open and smear with a little salt.

4. Fry the fish head in a hot pan with cold oil.

5. Turn over the fish head, put in the hot pot base and fry over low heat until fragrant.

6. Add ginger and garlic slices and stir-fry until fragrant.

7. Turn the fish head over and heat the water, salt and dark soy sauce to taste.

8. After boiling on high heat, change to medium heat and cook for 5 minutes.

9. Pour into the hot pot and continue to heat.

10. Cook until the mushrooms are ripe, and the tofu can be eaten with flavor!

Ingredients:

Ingredients: 1 fish head.

Excipients: 30 grams of spicy hot pot base, 100 grams of cabbage, 100 grams of tofu, 2 shiitake mushrooms, 6 grams of salt, 2 tablespoons of cooking oil, 6 slices of ginger, 1 teaspoon of 4 cloves of garlic, 1 teaspoon of white wine, 1 teaspoon of dark soy sauce.

Method:

1.Prepare the ingredients.

2.In the hot pot, the cabbage is at the bottom, and the tofu and shiitake mushroom slices are added.

3.Slice the fish head and smear it with salt.

4.Fry the fish head in a hot pan with cold oil.

5.Turn the fish head over and fry over low heat in the hot pot base until fragrant.

6.Add ginger and garlic slices and stir-fry until fragrant.

7.Turn the fish head over and heat the water, salt and dark soy sauce to taste.

8.Bring to a boil over high heat and simmer over medium heat for 5 minutes.

9.Pour into the hot pot and continue to heat.

10.Cook until the shiitake mushrooms are ripe, and the tofu is ready to eat!