How to make the fish head is the most delicious, and how to make the fish head more delicious

How to chop chili peppers: Take a number of fat red peppers, wash them (note, do not remove the stems when washing), air dry and remove the water for two days, chop them with a knife, and then put salt, put salt vigorously, stir the salt and chopped peppers, (there is another trick here, if the amount of production at one time is not too much, and the personal taste is not too heavy, it is recommended not to put it too salty) and then seal it in the jar for more than half a month before opening it. How to chop the pepper fish head:

Ingredients: a bearfish head (also called fat fish head) Seasoning: chopped pepper, ginger, shallots, monosodium glutamate, edible oil Method:

1. Ginger shredded, if you want to be lazy, slicing is reasonable. 2. Wash the shallots and cut them into two long pieces. 3. Process and wash the bearfish head into a large dish (pay attention to find a slightly deeper dish).

4. Spread some shredded ginger or ginger slices on the fish head. 5. Four or five spoons of chopped pepper are spread on the fish head, the amount of chopped pepper is determined according to the weight of personal taste, the light mouth is less, and the heavy mouth is more. I don't like to put too much anyway.

If it's too dry, add a small glass of cold water to the dish. 6. Sprinkle a few grains of flavor, then drop in a few drops of cooking oil. 7. Put it in the steamer, light the fire, and steam for 10 minutes.

Chives, dried chilies, green onions, ginger, garlic, light soy sauce, dark soy sauce, tomato paste, salt, monosodium glutamate, old soup, and peanut oil Production process: Step 1: Preparation:

Wash the head of the silver carp and change the knife (that is, divide the head of the fish from the lower jaw into two connected pieces). Cut the pork belly into long slices and place on a plate and set aside. Cut the fried salt cake into diamond shapes of about the same size and place them on another plate.

Cut the chives into 2 cm pieces and place in a bowl and set aside. Finely chop the green onion and ginger, and cut the garlic into garlic slices for later use. Step 2:

Pour peanut oil into the wok, heat the oil until it is 60% hot, put the silver carp head into the pot, fry it until the fish head is golden brown and cooked thoroughly, remove the clean oil with a grate, and put it on a plate for later use. Step 3: Re-add oil to the wok, put the sliced pork belly in, and then add the chopped green onions, ginger, garlic, chili peppers, etc. to the pan and stir-fry until fragrant.

Then add light soy sauce, tomato sauce, etc. and stir-fry twice, pour an appropriate amount of old soup into the pot, put the fried fish head in, then add salt, monosodium glutamate and other seasonings, boil the pot over high heat, change to low heat and simmer for about 20 minutes, remove from the pot, and put on a plate. Step 4: Place the sliced salt cake on one side of the plate and sprinkle with the chopped chives.

Decoration: Don't put the pork belly on a plate, you can spread it on top of the fish head in layers. Cucumber slices can be used on the edge of the plate, and carrots and coriander can be posed to make the dish more colorful.

Dish taste: the fish head is salty, fresh and slightly spicy, tender and fragrant, the pork belly is oily but not greasy, the oil and salt cake is crispy, and it is soft and delicious after dipping in soup.

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.

Fish head tofu soup 1: Wash the fish head, split it from the middle, chop it into several large pieces, and dip it in a kitchen paper towel to remove the water. 2. Cut the tofu into thick slices, wash the bamboo shoots and ginger and slice them. 3. Heat a wok over high heat, heat the oil, fry the fish head in the pan for 3 minutes, add the soup (or water) after the surface is slightly browned, and bring to a boil over high heat.

4. After the water boils, put vinegar and rice wine, add green onions, ginger slices and bamboo shoots after boiling, cover the pot and simmer for 20 minutes. 5. When the soup is milky white, add salt and sugar, skim in white pepper and coriander.

Fish heads are best served in braised sauce, but even better with tofu!

Chopped pepper fish head is a type of steamed fish head, which is an extension of it. It's also the other side of it, the one that people love and hate.

Chopped peppers generally belong to the Hunan and Sichuan cuisine series, and the unique chili peppers have been pickled over time and turned into salty and spicy chili peppers with bright colors and entrances. Chopped pepper fish head is one of the dishes that play the ultimate role of chopped pepper.

The method is also relatively simple.

Wash the fish head, cut it in the middle and spread it on a plate, marinate it in cooking wine and ginger slices for 20 minutes.

Then spread the chopped chili pepper on the fish head, add a little soy sauce, and salt. Put the fish head in a steamer and steam over medium heat for about 15 minutes.

Then heat the oil in a pan until 70-80 degrees and pour it on the head of the chopped pepper fish. It not only increases the fragrance but also the color.

Chopping the fish head with pepper is simple, but the taste is not simple. Chop chili peppers to lock the umami of the fish firmly inside, so when it comes to the head of the fish, the fish is still tender.

Fish head is highly nutritious, tastes good, and is rich in essential lecithin and unsaturated fatty acids. It is good for lowering blood lipids, strengthening the brain and delaying aging. The nutrients contained in the fish brain are the most comprehensive and abundant, which contains a kind of fish oil that the human body needs, and fish oil is rich in highly unsaturated fatty acids, and its main component is what we call "brain**".

This is an essential nutrient for human beings, mainly found in phospholipids in the brain, which can play a role in maintaining, improving and improving brain function.

If the intake is insufficient, the baby's brain development process will be stunted. Hence the argument that eating more fish heads makes people smarter. Eating fish head can have the effect of tonifying the brain, replenishing the amino acids and minerals needed by the human body, and there is also lecithin, which is good for improving physical fitness.

Chopping pepper fish head is one of the common practices of fish head, and the specific production steps are as follows:

Ingredients: 1 fish head, 200 grams of chopped pepper, 2 3 small red Sichuan peppers, 1 handful of shallots, 8 cloves of garlic, 30 grams of ginger, 2 tablespoons of medicinal wine, Shihe Qingzhao amount of salt, 2 tablespoons of soy sauce, a little sugar, 1 tablespoon of sesame oil, 2 tablespoons of salad oil, 2 teaspoons of oyster sauce, 20 peppercorns, 1 star anise, etc.

1. Remove the gills of the fish head, remove the scales of the fish meat under the head, and remove the residual debris in the fish chamber, especially the black membrane, which must be removed.

2. Split the fish head vertically from the side of the fish chin into two connected halves from the middle, put it in a basin and pour 1 spoon of soy sauce, a spoonful of cooking wine, a spoonful of oyster sauce, an appropriate amount of salt, wipe it inside and out, and marinate for more than 10 minutes to make it taste at the beginning.

3. Take a ** and spread the thinly sliced ginger into the ** seed.

4. Spread the fish head face up on top of the ginger.

5. Put the chopped pepper into a large bowl, then add the chopped green onion, ginger, and garlic.

6. Add oyster sauce or steamed fish soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, a little sugar, 1 teaspoon of white vinegar, a little pepper, and a little salt according to the saltiness of the chopped pepper and mix well.

7. Spread the mixed chopped pepper on the fish head on the plate, then put it in a steamer where the water has been boiled, and steam it for 10 12 minutes.

8. Take out the steamed fish head and sprinkle chopped green onions on top.

9. Put the salad oil in the wok, then put in the pepper and star anise over low heat to make the fragrance, then take out the star anise, then pour in the sesame oil and heat it, and then pour it on the chopped green onion while it is hot.