What kind of braised fish head is delicious?

Ingredients: Tofu, congee water or gruel, large fish head, vermicelli (water hair), ginger slices, ginger shreds, cooking wine, salt, chicken powder, pepper.

Method: Peel the tofu, make a little "flying water" with warm water, and cut it into small pieces for later use.

Open the wok and add the oil, stir-fry the ginger slices until fragrant, put in the big fish head, fry until fragrant, boil the porridge water in a boiling pot, add tofu, vermicelli, ginger shreds, cooking wine and fried big fish head, season with salt, chicken powder and pepper, and boil. It can be served with chili soy sauce as a dipping sauce.

The head meat of the fathead fish is more spiny and less very good, how to do it, you can just hit the braised fathead fish.

The braised tarpon head is delicious! Silver carp is also called silver carp, fathead fish, bighead fish, and silver carp. The meat quality of silver carp is delicate, and the fish head is rich in gelatinous protein, which is most suitable for chopped pepper fish head, garlic fish head, braised fish head, fish head tofu soup, etc.

Let me share the recipe for braised fish head.

Prepare ingredients: 1 head of silver carp, 5 grams of coriander, 5 grams of garlic, 1 piece of ginger, 3 dried chilies, 1 green onion, 1 spoonful of bean paste, 2 spoons of sweet noodle sauce, 8 Sichuan peppercorns, 1 can of beer, light soy sauce, dark soy sauce, oyster sauce, salt, monosodium glutamate, and chicken powder.

Clean the head of the fish and split it from the middle (Be sure to remove the fish teeth and the black membrane inside, otherwise it will have a strong fishy smell

The head of the fish is cleaned and split.

Slice garlic, ginger, green onion and dried chili pepper and set aside.

Cut the ingredients. Pour peanut oil into the pot, slide the pan out after the oil is hot, and pour in the peanut oil again (The purpose of this step is to prevent the fish head from sticking to the pan when fryingPut the fish head in a pan with cold oil and fry until golden brown on both sides.

Fry the fish head. Pour peanut oil () into the panIt tastes better with an appropriate amount of lardAdd garlic slices, ginger slices, green onions, dried chili peppers, and peppercorns to stir-fry until fragrant, add bean paste and stir-fry red oil, pour in sweet noodle sauce and oyster sauce to stir-fry the sauce fragrance, pour in beer, and add an appropriate amount of water. Add the fish head, add light soy sauce and dark soy sauce to adjust the color, salt, monosodium glutamate, chicken powder to taste, put in the fish head and bring to a boil over low heat and simmer for 30 minutes.

Simmer for 30 minutes.

Reduce the juice over high heat and sprinkle in the coriander segments to remove from the pan and serve.

It's out of the pot.

What kind of fish is used for braised fish head.

Braised fish head is a common method of fish cooking, as for what fish to use to cook braised fish head is usually based on personal taste and preference. Therefore, it is okay to use carp, grass carp, silver carp, etc. for braised fish head. However, restaurants make braised fish heads more often with grass carp, because different fish have different meat characteristics, so pay attention to controlling the heat when cooking.

Since the taste of braised fish has a lot to do with the cooking experience, it is a good idea to choose the meat characteristics of your favorite fish and practice it repeatedly, and you can usually get a good taste.

How to make braised fish head:

1. Cut the fish head into 2 halves.

2. Prepare the condiments for the stewed fish head: star anise, Sichuan pepper, dried chili, green onion into sections, garlic slices, ginger into cubes.

3. Mix a bowl of sauce: 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 tablespoon vinegar, 1 tablespoon cooking wine, 2 tablespoons soy sauce and 2 teaspoons sugar and stir well.

4. Pour oil into the pot and stir the stewed fish condiments until fragrant.

5. Pour in the juice of the bowl.

6. Bring the fire to a boil.

7. Put in the fish head.

8. Heat the water over the fish head.

9. Bring to a boil over high heat, cover, turn to medium heat and simmer for 15 minutes.

10. Add salt.

11. Thicken the soup over high heat.

Choose the fish head (male) of the big-headed fish, wash the fish head first, cut and drain the water, and prepare: garlic, ginger, rice wine, oyster sauce, light soy sauce, dark soy sauce, star anise, red pepper, ** heat the pot, pour in cooking oil, when the oil temperature is smoking, fry the fish head in the pan, fry until golden on both sides, add star anise, ginger, garlic, red pepper and stir-fry, add rice wine, boil hot water for 3 5 minutes, add oyster sauce, light soy sauce, dark soy sauce, salt to adjust the taste, continue to burn for 5 minutes to collect the juice, you can add pepper if you eat pepper, Sprinkle some chopped green onions out of the pot, and the delicious braised fish head is ready.

Most of the fish heads of braised fish heads are mainly silver carp and grass carp, because these two kinds of fish can grow to a large size, and the fish head is correspondingly larger, which is very suitable for making braised fish head, fish head tofu soup, sauerkraut fish head hot pot, etc.

I think it's best to choose the braised bighead carp head, because the meat head of the bighead carp is larger and more meaty than other fish heads.

The braised salmon head is delicious, delicious and okay, mainly because the salmon head is fragrant and light. The salmon body can also be used for stir-frying.

Bighead carp is also called big-headed fish fat-headed fish, the head of this fish is relatively large, so there is more meat, and there is nothing to eat in the fish head of a lot of fish, and it is a waste of seasoning when you burn it.

Braised must silver carp head delicious.

Ingredients: 1 fish head, 3 slices of ginger, appropriate amount of chives, 1 spoon of rice wine, 10 grams of rock sugar, 2 spoons of light soy sauce, half a spoon of dark soy sauce, a few drops of honey, the method is as follows:

Clean the fish head, especially the gills, be sure to remove it, then wash and drain the water, and then wipe the water left on the fish head with kitchen paper; Stir in the oil pan, add the green onion, ginger and garlic to stir out the fragrance, put in the fish head, and fry thoroughly on both sides. Don't turn the fish head at first, wait until one side is browned, gently flip the bottom, and then slowly fry until browned, and set aside.

Leave the bottom oil in the pot, add ginger slices and stir-fry, then add 1 tablespoon of rice wine, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, about 10 grams of rock sugar, and then add a little water; Add the fried fish head, bring to a boil over high heat, then turn to medium-low heat and simmer for about 15 minutes, until the soup is almost dry, add a few drops of honey and continue to simmer for 2 minutes; When the soup is half dry, sprinkle in a little chopped chives, turn off the heat and remove from the pan.

Tips:

1. Use boiling water for fish stewing, add enough water at one time. Bring to a boil over high heat and turn to medium-low heat until the soup is thick, turning over in the middle.

2. If you like to eat spicy, you can also cut some millet pepper, or hot sauce, you can also put some fish sauce when marinating fish, and you can also put some flour skin on the fish head to burn together, which is also delicious, this is all casual.

Ingredients for braised fish head tofu soup: one fish head (baotou fish), a small handful of dried chili peppers, 3-4 garlic seeds, 3 slices of ginger, a small handful of millet pepper grains, green onions, 2-3 bay leaves, and a piece of tofu.

Preparation of braised fish head tofu soup:

Prepare all ingredients.

Wash the fish head to remove the black membrane, wipe the fish head with salt and cooking wine, marinate for about 15 minutes (leave the bloody thing of killing fish to the fish stall owner), wait for the process of marinating the fish, and boil a pot of boiling water first.

Heat the pan with cold oil, I use a cast iron pan, if you use a non-stick pan, pour oil directly and heat it.

Green onions, ginger and garlic stir-fry until fragrant.

Add the fish head from the edge of the pan, being careful not to burn yourself. Be sure to fry the surface first, don't keep turning the fish head when frying, fry slowly over low heat, and shake the whole pan from time to time to prevent it from sticking.

Fry until golden brown, after the aroma of the fish comes out, turn over and continue to fry, also fry until golden brown, add wine (can be cooking wine, beer, two pot heads), soy sauce, oyster sauce, brown sugar, salt 2 teaspoons.

Add the prepared boiling water, remembering to always boil it.

Add dried chili peppers, green onion knots, bay leaves, Sichuan peppercorns, and bring to a boil, at this time you can taste the taste a little, and it can be lighter than just now, because the soup will be less when you boil it later.

Pour the soup into a cast iron pot (or a casserole) and simmer over low heat.

In the middle, you can open the lid and add your favorite side dishes, I added northern tofu this time (you can put enoki mushrooms, white radishes or potatoes) and continue to simmer for 1-2 hours. The longer you simmer, the more flavorful it becomes.

Sprinkle coriander out of the pot and you can eat, the soup is delicious, and the meat is tender.

The above content refers to Encyclopedia - Braised Fish Head.

Ingredients: 1 fish head (fat head fish head, grass carp head can be used).

Ingredients: 2 tablespoons vegetable oil, 1 teaspoon salt, 2 green onions, 2 slices of ginger, 10 Sichuan peppercorns, 3 dried chilies, 5 cloves of garlic, 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 2 teaspoons sugar, 1 tablespoon vinegar, 1 tablespoon oyster sauce, 2 tablespoons cornstarch, appropriate amount of water.

Simple recipe for braised fish head:

1. First of all, clean the fish head and dry it for later use;

Simple recipe for braised fish head4

2. Heat the oil first, first add the green onion, ginger, garlic and dried chili, and then fry the fish head in the pan until it is browned on both sides.

Simple recipe for braised fish head 3

3. Add cooking wine, vinegar, light soy sauce, dark soy sauce, and do not add too much light soy sauce and dark soy sauce, otherwise the taste will be too salty. Add cold water and cornstarch at the same time, cover and bring to a boil over high heat.

Simple recipe for braised fish head 1

4. Boil the fish soup over high heat until it becomes juice (in between, keep the soup on the head of the fish with a shovel), about 15 minutes.

Simple recipe for braised fish head 2

5. Sprinkle a teaspoon of white sugar and sprinkle some chicken essence. Sprinkle with chopped green and red peppers (to taste) and chopped green onion or coriander when serving.

Tips for braised fish heads not to be fishy:

The reason why many friends don't like to eat fish heads is that they don't use the right way to remove the fish, and today I will focus on introducing you to the best techniques for removing the common fish.

1. Remove the gills: The gills must be cleaned before the fish head stew, because the gills are the fishiest part of the whole fish head, and it contains a lot of dirt.

2. Soaking the fish head: After washing the fish head with the gills removed, if the time is sufficient, soak it in clean water for a period of time, and add salt to the water to remove the fishy effect when soaking, and add half a tael of salt per 5 catties of water, so that soaking for 1 hour can remove the fishy smell in the fish head. In addition to salt, you can also add a small amount of vinegar or pepper and bay leaf to achieve a more perfect effect of removing fishy smells.

There are also people like to put the fish head in warm tea to soak, 1 2 catties of fish head can be used with a cup of strong tea, and then add an appropriate amount of warm water to make weak tea, usually soaked for 5 10 minutes to have a better fishy effect.

3. Pickled fish head: pickled or soaked fish head can be any one, soaked fish head can not be pickled, to marinate fish head can also not be soaked. Salt and cooking wine are commonly used to marinate fish heads, and they are usually marinated for more than 15 minutes.

Clean the fish head, wipe it dry and set aside: heat the pot and pour the oil, first put in the green onion, ginger and garlic, and fry the fish head in the oil pan until it is slightly browned on both sides.

Step 2: Add cooking wine, light soy sauce, dark soy sauce, don't put too much light soy sauce, otherwise it will be very salty, and don't put a lot of dark soy sauce, otherwise the color will be very dark). Flush into boiling water and level the fish surface.

Step 3: Cover the lid and boil the fish soup over high heat until there is a little left (during which time use a spatula to pour the soup over the fish head).

Step 4Sprinkle a teaspoon of white sugar and sprinkle some chicken bouillon. Sprinkle with minced green and red peppers and chopped green onions, remove from the pan and serve.

1.Wash the redhead fish and remove the internal organs and gills.

2.Cut a few knives diagonally on the body of the redhead fish to absorb the flavor, and cut the green onion, ginger and garlic for later use.

3.Heat oil in a pan and sauté with shallots and garlic until fragrant.

4.Put the fish in a pan and fry over low heat for a while.

5.Add an appropriate amount of water, add sweet noodle sauce, salt, cooking wine, extremely fresh, ginger. The fire boiled.

6.Turn to low heat and simmer for more than 10 minutes until the soup is thick.

How do you make braised taro delicious? When making braised fish head, you must give the head to the braised taro, how to make it delicious? When the braised fish head is made, you must show him the fish head, and then it's not good, green onions, ginger and garlic are teased and teased, including the bright water in the sky, the fish head ** is a ton inside, a certain amount of time, the uncle will be very delicious Let the braised taro make it delicious?

When the braised fish head is made, you must show him the fish head, and then it is not good, the green onions, ginger and garlic are teased well, including the bright water in the sky, the fish head ** in the ton, a certain amount of time, the uncle will be very delicious, so that you can't eat enough.

Braised fish pieces are lazy and simple, and the taste is not bad, and you can also make a variety of changes according to personal taste. Fish is nutritious and suitable for all kinds of people, so you can try to make it! Ingredients: fish pieces, ginger slices, red peppers, green peppers.

Preparation of braised fish - Braised fish is one of the most common home-cooked dishes, so how to make braised fish? There are many ways to make braised fish, and here are the most commonly used ways to make braised fish, and the details are as follows: Braised fish practice 1:

Ingredients: Fushou fish, celery, green garlic, garlic, chili pepper, ginger. Cut the ingredients, wash the fish and place it on both sides.

Originally, I wanted to make fish head tofu soup, but then I had to eat too much to eat. The fish head was salted. I want to take it out today to make braised fish head, how can I make braised fish head delicious?

For the kitchen novice, it is inevitable to search on the Internet, and there are many practices on the Internet about braised fish heads, but after reading a few materials, it is also complicated to operate.