How to make crispy fish head into soup and how to make crispy fish head?

Ingredients: grass carp (live) fish head, ginger slices, green onions, tofu, coriander, pepper, salt, monosodium glutamate, chicken soup (or go to the supermarket to buy ready-made chicken essence and boil according to the instructions).

Method: 1. Wash the gills of the fish head, and knock it with a hard object until the fish brain overflows, so that the brain pulp in the fish head will be more fully integrated into the soup, but for the overall appearance of the soup, pay attention to keeping the fish head intact and not broken, and add chicken soup (or water to chicken essence) in a casserole. 2. Add 4 6 slices of ginger, 2 3 green onions, appropriate amount of salt and monosodium glutamate.

3. After simmering until boiling, add tofu and cook for 15 20 minutes, add coriander and pepper.

Another method is to remove the gills of the fish head and wash it, and then fry it until it is broken (no blood is visible) to remove the fishy smell, but be sure to remove the foam in the soup when the soup is boiling, so that the feeling of fried oil is almost gone. Other steps are the same.

The stewed soup is milky white and topped with green coriander, which looks appetizing. Personally, I prefer the fish head but fried, because there is not a drop of oil added in the whole process, so the taste is very light, and the mouth is full of the delicious and mellow flavor of the fish, which is natural and healthy.

According to the theory of traditional Chinese medicine, fish is a thing in the water, which belongs to yin, and the main lung of fish meat is white, which has the effect of nourishing yin and moistening the lungs. Eating more fish products in winter can resist cold, and the fish head is rich in fish scale fat and brain spirit, and regular food is both brain and nutritious.

Put it in a pot of water, add water and boil.

Answer: 1. Ingredients needed to make crispy fish heads:

1/2 fish head, 4 tablespoons of cooking wine, 3 shallots, 3 slices of ginger, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of salt, 2 tablespoons of pepper, 1 tablespoon of starch, half a green pepper, half a red pepper, half an onion, 20 grams of sticky rice flour, 20 grams of glutinous rice flour, 50 grams of corn oil.

Second, the method of crispy fish head:

1. Cut the green pepper into strips.

2. Cut the red pepper into strips.

3. Cut the onion into strips.

4. Cut the ginger into strips. Answer carefully.

5. Cut the shallots into sections.

6. Mix 20 grams of sticky rice flour with 20 grams of glutinous rice flour evenly and set aside.

7. Cut the fish head into pieces and wash it.

8. Rinse the fish head with cooking wine, and use a kitchen paper towel to absorb the water.

9. Put the fish head pieces into a bowl, add cooking wine, light soy sauce, oyster sauce, dark soy sauce, ginger, green onion, pepper and salt.

10. Pinch for one minute.

11. Add 1 tablespoon of starch, pinch evenly, cover with plastic wrap, and marinate for 15 minutes.

12. Pour 60 grams of water into a bowl, add 5 grams of cooking wine, 15 grams of light soy sauce, 10 grams of oyster sauce, 5 grams of sugar and 5 grams of starch and stir well to make starch water for later use.

13. Remove the green onion and ginger from the marinated fish head.

14. Wrap the fish head with rice noodles repeatedly.

15. Wrap all the fish heads in rice noodles. Broad and balanced.

16. Pour corn oil into the pot.

17. Add the fish head pieces and fry over medium heat for 2 minutes.

18. Fry for 3 minutes.

19. Turn over and fry the other side of the fish head for 3 minutes.

20. Put the fish head pieces out of the pot and set aside.

21. Wash the pot and pour in the corn oil again.

22. Add the onion and stir-fry for 2 minutes.

23. Add green pepper and red pepper and stir-fry for 2 minutes.

24. Pour in the adjusted starch water.

25. Add the fried fish heads.

26. Stir-fry for 3 minutes, sprinkle with some pepper and you're ready to go.

27. Finally, put the crispy fish head on a plate.

1. Ingredients: 150 grams of crispy grass carp head, a little pepper, a little peanut oil, a little salt.

2. Clean the fish head and cut it into pieces, wash and crush the pepper.

3. Heat the pot, add peanut oil, add the fish head after heating, fry one side first, and then turn over and fry the other side.

4. After both sides are fried, add a large bowl of water, and add the pepper that has been crushed, cover the pot, simmer for 5 minutes, and the fish soup is milky white after boiling, then add a small amount of salt.

5. Wait for the soup to boil twice and then it will be out of the pot, and the delicious fish head soup is completed.

Delicious recipe for fish head:1. Prepare auxiliary materials.

2. Wash the fish head and dry the kitchen paper for later use.

3. Put oil in the bottom pan and start frying the fish.

4. After frying, put in the auxiliary materials without salt.

5. Add boiling water, exceed the fish noodles, cook over high heat for 5 minutes, turn to low heat and simmer. <>6. Simmer for about 1 hour, put salt, about 5 tablespoons, taste it, it should be slightly salty and stew for 15 minutes, put coriander and stew for 2 minutes, turn off the heat and simmer for a while, it's fine. <>

7. When it comes out of the pot, you can taste the deliciousness. <>

Fish head is rich in essential lecithin and unsaturated fatty acids, which have certain benefits for reducing blood lipids and delaying aging.

1.First of all, put the cleaned fish head, put a word knife, put the fish head on a plate, add 1 tablespoon of salt, an appropriate amount of white wine, wipe evenly, marinate for 30 minutes, and remove the fishy smell.

2.Chop the green onion, cut the ginger into ginger rice, cut the coriander leaves into sections, and chop the dried chilies.

3.Pour oil into the pot, after heating, put the fish head in the pot, fry until one side is golden, turn over and fry the other side, wait for the fish head to be disconnected, fry on both sides in turn until the fragrance overflows, add ginger, green onions, and dried chili peppers and stir-fry for a while, then add an appropriate amount of cooking wine, pour in an appropriate amount of water, a small amount of soy sauce, and sprinkle with pepper.

4.After boiling, turn evenly, pour the juice to make the fish more flavorful, when the soup gradually dries, hook an appropriate amount of water starch, add a few drops of sesame oil to taste, you can taste it!