How to make sizzling fish head, how to burn sizzling fish head

Baked fish head with shallots and flowers on an iron plate.

Ingredients: 1 silver carp head, 150 grams of shrimp gelatin, 80 grams of breadcrumbs.

Seasoning: 100 grams of green onions, ginger slices, dried shallots (i.e. small onions in the south), 30 grams of coriander, 5 grams of red peppers, 60 grams of egg whites, 20 grams of mira, 5 grams of light soy sauce, 800 grams of salad oil, 100 grams of corn starch, 1 piece of tin foil, 25 grams of rice wine, 15 grams of butter.

Production: 1. Wash the fish head and cut it from the bottom into the knife (do not cut it into two parts); Mix the egg whites, light soy sauce and cornstarch well, spread them on the fish head, soak them in the hot salad oil over low heat and fry them for 4 minutes, remove them and set aside. 2. Cut the green onion into 3 cm long sections, peel the dried shallots, cut them into four, and cut the red pepper into long slices.

3. Put 30 grams of oil in the pot, put the white section of green onions, dried shallots, ginger slices, and red pepper slices when it is hot, and then pour on the fried fish head and pour 15 grams of rice wine on low heat for 1 minute, turn it over and fry it over low heat for 1 minute; Spread the butter on an iron plate wrapped in tin foil and burned for 8 minutes, top the ingredients for frying the fish head, and finally put the fried fish head. 4. Divide the shrimp gum into six, form a spherical shape with a diameter of 3 cm, wrap it with breadcrumbs, put it in the salad oil that is burned to 50% hot, soak it in medium heat and fry it for 3 minutes, take out the oil control, put it around the fish head, put coriander on the fish head and pour 10 grams of rice wine on the fish head when serving.

Features: The fish is dry and fragrant, and the shrimp gelatin is crispy on the outside and tender on the inside.

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1. Wash the fish head and cut it from the bottom into the knife (do not cut it into two parts); Mix the egg whites, light soy sauce and cornstarch well, spread them on the fish head, soak them in the hot salad oil over low heat and fry them for 4 minutes, remove them and set aside.

2. Cut the green onion into 3 cm long sections, peel the dried shallots, cut them into four, and cut the red pepper into long slices.

3. Put 30 grams of oil in the pot, put the white section of green onions, dried shallots, ginger slices, and red pepper slices when it is hot, and then pour on the fried fish head and pour 15 grams of rice wine on low heat for 1 minute, turn it over and fry it over low heat for 1 minute; Spread the butter on an iron plate wrapped in tin foil and burned for 8 minutes, top the ingredients for frying the fish head, and finally put the fried fish head.

4. Divide the shrimp gum into six, form a spherical shape with a diameter of 3 cm, wrap it with breadcrumbs and put it into the salad oil that is burned to 50% hot and soak it over medium heat for 3 minutes, take out the oil control, and put it around the fish head.

1 fish head, parsley, purple onion, green and red pepper, ginger, garlic, light soy sauce, shrimp paste, salt.

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1. Clean the fish head several times to remove the blood, cut it from the middle (the front side should be connected), squeeze it evenly with salt and cooking wine on both sides, and marinate for half an hour;

2. Remove the dry leaves, roots and other useless parts of the parsley, wash and cut into sections;

3. Peel and cut the onion, wash the green and red peppers and cut into hob pieces, and slice the ginger and garlic for later use;

4. Heat the oil in the pan, stir the ginger slices and garlic slices until fragrant, put in the marinated fish head (dry the water with kitchen paper in advance), fry over medium heat until golden brown;

5. Leave the remaining oil in the pot, add green onions, green and red peppers, and parsley and stir-fry evenly, add shrimp paste and light soy sauce and stir-fry evenly, add an appropriate amount of boiling water, put in the fried fish, and cook for 30 minutes over medium heat;

6. The iron pan is breaded with tin foil, put it on the stove and heat it over medium heat, heat it with a little oil, add onion cut and a little salt and fry well, pour in the cooked fish, and fry the juice slightly.

1 yuan green onion, celery, coriander and other raw materials are indirectly heated and cooked, so they must be rinsed with water after the initial processing to eliminate the soil and pesticides attached to the raw materials.

2. Choose the ones that are tender and crisp and not old, and the color is yellow-white. Spread out the bag and slice the whole monk bamboo shoots and rinse them with water, because the bag contains a large amount of antiseptic ingredients.

3 millet spicy selection, the color is light yellow, pinch millet spicy by hand, non-sticky and do not change color in the open bag, smell its taste.

4. Pepper selection, full appearance, slightly dark color, no whitish spots, uniform size, no moldy taste.

5. Pepper selection, smell, you can smell the hemp smell after opening the bag, and you can smell the unique hemp fragrance of the pepper close to the nose. You can also take one of them, put it in your mouth and bite it open, and taste the numb taste on your tongue.

Ingredients: 1 dish fish head.

Seasoning: 100 grams of oil, 5 tablespoons of soy sauce, 3 tablespoons of Shao wine, 2 tablespoons of vinegar and sugar, half a tablespoon of refined salt and monosodium glutamate, half a tablespoon of pepper, a spoonful of sesame oil, a little green onion, ginger, garlic slices, star anise, and an appropriate amount of starch.

Steps: 1. Remove the gills of the head of the flounder, wash it, and remove it when it is fried in seventy percent hot oil and golden brown, and control the oil content.

2. Add a little base oil to another pot, use green onions, ginger, garlic, and star anise in a boiling pot, cook Shao wine, vinegar, add soy sauce, sugar, refined salt, add soup to boil, and then put in the fried flounder head, burn it over medium heat until it is cooked and rotten, and when the hot juice is thick, add monosodium glutamate and pepper, pick up the green onion, ginger, and star anise, and take out the plaice.

3. Thicken the original juice with water starch, drizzle sesame oil, and pour it on the head of the plaice on the plate.

Ingredients: 1 fish head, a handful of shallots cut and minced, 1 piece of ginger sliced and pure.

Excipients: a little salt, a little cooking wine, an appropriate amount of red chopped pepper, an appropriate amount of bean paste, an appropriate amount of wild pepper sauce, and an appropriate amount of red oil black bean sauce.

1. After the ingredients are ready, marinate the fish head with a little salt and cooking wine for 5 minutes.

2. Then spread the ginger slices and green onions on the bottom of the plate.

3. Place the pickled fish head celery source on top of the green onion and ginger.

4. Add a small amount of oil to the pot and fry the red chopped pepper, bean paste, wild pepper sauce and red oil black bean sauce until fragrant.

5. Spread the fried chopped pepper sauce evenly on the head of the fish.

6. Bring the water to a boil in the steamer and steam the fish head for 8 minutes.

7. After steaming, sprinkle chopped green onions on the pot, and pour boiling oil on the steamed fish head.

8. Chop the finished product of the fish head.

Ingredients: 550 grams of fish head, 100 grams of onion, 1 tin foil package, a little shredded shallots, a little seasoning, hoisin sauce, sugar, and monosodium glutamate.

Method: 1. Slaughter and wash the fish head, and fry it in oil until golden brown. Shred the onion. Heat the iron plate, put a tin foil bag, and spread the onion shreds.

2. Put the fish head into the pot, add seasoning and cook to taste, put it in a tin foil bag, and sprinkle with shredded onion and shallot.

How to make a fish head, (the easiest way) Fast...

Ingredients: 1 fish head, a handful of shallots, cut and minced, 1 piece of ginger sliced accessories: a little salt, a little cooking wine, an appropriate amount of red chopped pepper, an appropriate amount of bean paste, an appropriate amount of wild pepper sauce, an appropriate amount of red oil and black bean sauce.

1. After the ingredients are ready, marinate the fish head with a little salt and cooking wine for 5 minutes2.

3. Place the marinated fish head on top of the green onion and ginger.

4. Add a small amount of oil to the pot and fry the red chopped pepper, bean paste, wild pepper sauce, and red oil black bean sauce until fragrant5, and spread the fried chopped pepper sauce evenly on the fish head.

6. Bring the water to a boil in the steamer and steam the fish head for 8 minutes.

7. After steaming, sprinkle chopped green onions on the pot, and pour boiling oil on the steamed fish head in a hot pan 8. Chop the finished product with pepper fish head.

Ingredients: 1 dish fish head.

Seasoning: 2 kg of oil (about 100 grams), 5 tablespoons of soy sauce, 3 tablespoons of Shao wine, 2 tablespoons of vinegar and sugar, 1 2 teaspoons of refined salt and monosodium glutamate, 1 3 teaspoons of pepper, 1 tablespoon of sesame oil, a little green onion, ginger, garlic slices, star anise, and an appropriate amount of starch.

Steps: 1. Remove the gills of the head of the flounder, wash it, fry it in 70% hot oil and remove it when it is golden brown, and control the oil content. [1]

2. Add a little base oil to another pot, use green onions, ginger, garlic, and star anise to cook wine, vinegar, add soy sauce, sugar, refined salt, add soup to boil, and then put in the fried flounder head, burn it over medium heat until it is cooked and rotten, and when the hot juice is thick, add monosodium glutamate, pepper, pick up the green onion, ginger, star anise, and take out the flounder head.

3. Thicken the original juice with water starch, drizzle sesame oil, and pour it on the head of the plaice on the plate.

Butterfly fish head is more common is braised in the braised blood, it is completely okay to do it at home, I will introduce: raw materials: 1 butterfly fish head, pork belly slices (you can not put it, the purpose of putting it is to make the fish more fragrant) green onion ginger slices garlic cloves, 5 drops of rice vinegar, oil, half a tablespoon of sugar, salt monosodium glutamate, 5 peppercorns, 2 cloves of large ingredients, half a bottle of wine (wine 1 plus 3 water, put the fish head in it for 15 minutes, remove the smell and increase freshness) Start to do, put oil in the pot (a little more than the fried vegetables) boil the fish head sticky noodles into the two sides of the fried skin (non-sticky noodles There is water on the surface of the fish, very jumpy) put in the pork belly on the side Stir-fry it, add the green onion, ginger and garlic, Sichuan pepper and stir-fry until fragrant, cook vinegar Add water (just to end the fish) Turn on low heat and cook for 5 minutes Add seasoning Cook on low heat for 5 minutes, when the soup is left A third of the soup cube is left Cook on high heat for a few minutes.

It's not delicious, you come to me. The color of the soy sauce is a little lighter, but the taste is good.

Ingredients: 500 grams of flounder head.

Excipients: green onion, ginger, chopped chives, minced red pepper.

Seasoning: Weidamei oyster sauce, abalone sauce, hoisin sauce, Zhuhou sauce, straw mushroom dark soy sauce, Huadiao wine, yellow Production:

1) Treat the head of the flounder first, marinate it with Weidamei oyster sauce, abalone sauce, hoisin sauce, zhuhou sauce and Weidamei straw mushroom dark soy sauce to taste;

2) Add butter, green onion, ginger, garlic and Huadiao wine to the iron pot and stir-fry until fragrant, add the head of the flounder, cover and simmer for three minutes;

3) Sprinkle the stewed flounder head with chopped chives and minced red pepper.

The preparation of grilled fish head in teppanyaki sauce.

1.Wash the fish head several times to remove the blood, cut it from the middle (the front side should be connected), squeeze it evenly with salt and cooking wine on both sides, and marinate for half an hour.

2.Parsley remove dry leaves, roots and other useless places, wash and cut into sections.

3.Peel and cut the onion, wash the green and red peppers and cut into hob pieces, and slice the ginger and garlic for later use.

4.Heat the oil in the pan, stir the ginger slices and garlic slices until fragrant, put in the marinated fish head (dry the water with kitchen paper in advance), fry over medium heat until golden brown.

5.Leave the remaining oil in the pot, add the green onions, green and red peppers, and parsley and stir-fry evenly, add the shrimp paste and light soy sauce and stir-fry evenly, add an appropriate amount of boiling water, put in the fried fish, and cook for 30 minutes over medium heat.

6.Bread the bread in the iron pan with tin foil, heat it on the stove over medium heat, heat it with a little oil, add onion chopping, a little salt and stir well, pour in the cooked fish, and fry it slightly to collect the juice.

Teppanyaki fish head.

Ingredients. Silver carp head, tofu, garlic, thirteen spices, monosodium glutamate, chicken essence, bean paste, red pepper, green pepper, hot pot season, green onion, ginger slices.

Teppanyaki fish head preparation.

1.Change the fish head to a knife, cut the green and red peppers into rings, thin garlic skin, and cut the tofu into strips.

2.The fish head is salted, peppered, cooking wine, fried in a pan until golden brown, and the tofu is fried golden brown.

3.Put oil in the pot and stir-fry the bean paste, ginger, onion and garlic until fragrant, add thirteen spices of underwater hot pot material, adjust the taste, boil for a while, remove the slag and the fish head and tofu, and simmer the garlic together until the flavor is in, pick it up and put it on the overheated iron plate, and pour the juice in the pot on the fish head after thickening.

Ingredients: 1 medium cauliflower, 1 large tomato, 100 grams of peas, 4 tablespoons (60ml) of tomato sauce, 1 teaspoon (5ml) of light soy sauce, 150ml of water, 1 2 teaspoons (3 grams) of sugar, 1 teaspoon (5 grams) of salt, 2 tablespoons (30ml) of water starch

Method 1) Remove the leaves at the bottom of the cauliflower, cut the flowers into bite-sized flowers with a knife, soak them in lightly salted water for 10 minutes, and then rinse them with water for later use. Wash the tomatoes and remove the stems and cut into large pieces. Wash the peas (if you use frozen peas, take them out of the refrigerator half an hour in advance and thaw them at room temperature).

2) Pour water into the soup pot, boil over high heat, first add cauliflower, blanch over high heat for 2 minutes, blanch peas for 1 minute, and then drain the cauliflower and peas with a grate.

3) Pour oil into the wok, heat over high heat, when the oil is 7 hot, add tomatoes, cauliflower and peas and stir-fry a few times, pour in tomato sauce, and quickly stir-fry with a spatula. 4) Pour in water, add light soy sauce, add sugar and salt, stir well, change to medium heat and cook for about 2 minutes, when you see that each tomato is half melted, change to high heat, pour in water starch, and draw circles along the clockwise (or counterclockwise) direction to thicken.