How to stew silver carp head at home, how to stew silver carp head deliciously?

Gourmet masterpiece. Stewed silver carp head.

Yurun Begonia. The tip of the silver carp head is to add this ingredient, which is tender and delicious, and the delicacy cannot be stopped. What exactly is joining?

When making this dish, I incorporated the characteristics of Northeast home-cooked cuisine and added a few slices of pork belly to make the fish taste more unique and delicious.

Process: Stew. Taste: Fishy aroma.

Calories: Higher calories.

Ingredients: Cooking steps:

1.Prepare the following ingredients: 2 catties of silver carp head, sliced pork belly, green onion, ginger, garlic, coriander and carrot cut into the picture, and prepare a little pepper and star anise.

2.Put an appropriate amount of blended oil in the wok, and when the oil is hot, put the pork belly slices into the pan.

3.Stir-fry for a while, remove the fat from the pork belly, and then put the peppercorns and star anise into the pot and stir-fry until fragrant.

4.Add the green onion, ginger and garlic.

5.After stir-frying until fragrant, put the silver carp head in the pot.

6.Stir-fry for a while.

7.Put a small spoonful of sugar in the pot to remove the earthy smell of the tarpon itself.

8.Add an appropriate amount of rice vinegar.

9.Putting rice wine in it can play a role in removing the fish.

10.Add an appropriate amount of light soy sauce and adjust the amount according to your taste.

11.Then add hot water, cover the ingredients, and add a small amount of salt.

12.Simmer for a while to thicken the broth, then add the coriander and shredded carrots.

13.Put the stewed silver carp head on a plate, and this delicious dish is ready.

Silver carp is one of the four major freshwater fish. The head of silver carp is rich in oil. It is an ideal food for beauty and spleen. The tarpon is also the only fish among all fish whose head weight accounts for 3 2 of its total body weight. It can be described as a brain full of fat.

How to stew silver carp head.

1 Cleaning: There is a way to clean the tarpon, be sure to look at the boys.

Thin. Descaling. Entrails. Fish gills. Here's the point!!

Wash the black membrane of the abdomen of the silver carp and wash away the stasis in the bore of the fish.

Blood. The teeth attached to the gills should also be removed (particularly fishy).

2 Change the knife. Cut off the head of the fish with a knife at the first fin. Under the shell of the fish.

Slice the head of the fish. Change the thickness of the fish to a centimeter wide.

Slotted knives. Marinate slightly with green onion ginger and cooking wine.

3 Formal production.

Heat the pan with cold oil, put the pork belly in a low heat and fry the fat. Drain.

Spice for chili peppers, green onion and ginger, garlic cloves, stir-fry at the bottom of the pot and put in.

Stir-fry the secret sauce until fragrant. Cooking wine and soup. Dark soy sauce, raw.

Smoke, a pinch of sugar, a pinch of thirteen spices. Salt, put in the fish.

Bring to a boil over high heat and simmer for 25 minutes.

Reduce the juice naturally until the soup is thick.

Characteristics: Ruddy color. The sauce is fragrant. Full of collagen eggs.

White. Production points.

The fish head must be cleaned. Wash the black peritoneum of the abdomen.

When stewing fish, animal fat should be used to increase the aroma and simmer time.

Energizer extended to half an hour. Collagen is filled.

The release of points.

1000 grams of silver carp head, 50 grams of pork belly, a small amount of Sichuan pepper, a small amount of star anise, 30 grams of green onion, 20 grams of ginger, 20 grams of garlic, 10 grams of coriander, 20 grams of carrots, and blended oil.

10 ml, 15 ml of rice vinegar, 10 ml of rice wine, light soy sauce.

15 ml, a small amount of salt, sugar.

A small spoonful. 1. Prepare the following ingredients: silver carp.

The first 2 catties, sliced pork belly, green onions, ginger, garlic, coriander and carrots are cut into the picture, and a little pepper and star anise are prepared;

2. Put an appropriate amount of blended oil in the wok, and put the pork belly slices into the pot after the oil is hot;

3. Stir-fry for a while, remove the fat from the pork belly, and then put the peppercorns and star anise into the pot and stir until fragrant;

4. Add green onion, ginger and garlic;

5. After stir-frying the fragrance, put the silver carp head into the pot;

6. Slide and fry for a while;

7. Put a small spoon of sugar into the pot, which can remove the earthy smell of the silver carp itself;

8. Add an appropriate amount of rice vinegar;

9. Put rice wine in, which can play a role in removing fishiness;

10. Add an appropriate amount of light soy sauce, and adjust the amount according to your taste;

11. Then put in hot water, to cover the ingredients, and then add a small amount of salt;

12. Simmer for a while, thicken the soup, and then add coriander and shredded carrots;

13. Done.

There are many tips for making home-cooked stewed silver carp head, so let's take a look at how to stew silver carp head with vermicelli:

Stewed silver carp head with vermicelli] The stewed soup is whitish, rich in flavor, and the noodles are smooth, so you can eat it as a meal.

Materials; 1 silver carp head (2 catties) and 1 handful of vermicelli.

Seasoning; Oil, salt, cooking wine, pepper, ginger, green onion, garlic paste.

Method; 1.Remove the scales and gills of the silver carp head, wash and drain, draw a few knives on both sides of the fish body, heat the oil in the pot, and put the fish head, 2Fry it on both sides, fry it and then stew the soup, the soup is easy to turn white, 3

Put in 8 minutes full of water and boil, skim off the floating powder, and skim it several times, so that the fish soup is refreshing, 4Add cooking wine, ginger slices, green onion knots, bring to a boil over high heat, and cook over medium heat for 30 minutes, (do not use low heat, the fish soup is not rich).

5.Soak the vermicelli in warm water, 6Add the vermicelli and bring to a boil over high heat, medium heat for 15 minutes, 7Add some salt, pepper to taste, sprinkle some garlic, chopped green onion, and serve.

A big pot of vermicelli silver carp head soup, it's hot, it's so refreshing!

Nutritive value. 1.The flesh under the gills of silver carp is a transparent gelatin, which is rich in collagen, which can fight against aging and repair body cells and tissues.

2.Silver carp is rich in protein and amino acids, and has an obvious effect on promoting intellectual development.

3. Long-term consumption of silver carp is very helpful in preventing cancer.

Preparation 1 of silver carp head: Steamed silver carp head.

Materials; Ingredients: 500g silver carp head

Seasoning: appropriate amount of salt, appropriate amount of vinegar, appropriate amount of Sichuan pepper, appropriate amount of light soy sauce, appropriate amount of blended oil.

Preparation of steamed fish head.

1.Prepare all the ingredients, wash the fish head and apply vinegar, rinse with water for 3 minutes.

2.Rub the washed fish head with a pinch of salt, add the ginger slices and green onions.

3.Boil water in a pot and steam for 10 minutes.

4.When steaming, you can cut the ginger and green onions.

5.After the fish is steamed, turn off the heat for 3 minutes, remove the lid, discard the ginger slices and green onion segments on the fish head, sprinkle with new ginger and green onions, and pour light soy sauce.

6.Heat the oil in a hot pan and stir-fry with less peppercorns.

7.After the peppercorns change color, take out the peppercorns and pour them on the fish head.

The second method of silver carp head: silver carp head tofu.

Material. Ingredients: 1000 grams of silver carp head.

Excipients: 20 grams of green peppers, 20 grams of red peppers, 5 grams of chopped green onions.

Seasoning: 15 grams of dry pot seasoning, 7 grams of salt, 10 grams of soy sauce, 8 grams of white sugar, 5 grams of white vinegar, 10 grams of cooking wine, 3 grams of monosodium glutamate, 10 grams of green onions, 20 grams of ginger, 5 grams of garlic, 10 grams of shiitake mushrooms, 5 grams of fungus, 250 grams of northern tofu.

Method; 1. Clean the fish head, split it in half with a knife, and connect the back of the fish head.

2. Heat the pot, put oil on low heat, green onions, ginger, garlic and dry pot seasoning, and stir-fry until fragrant.

3. Put the fish head into the pot with water and other seasonings, cook over medium heat for 15 minutes, add salt to adjust the saltiness, and add monosodium glutamate.

4. Sprinkle in green peppers, red peppers, and chopped green onions.

The preparation of the stewed silver carp head is as follows:1. Wash the gill of the fish head, split it into two pieces, put it in a pot of boiling water and blanch it, remove it and drain it; Cut the ham into slices and wash the pea sprouts.

2. Heat oil in a wok, fry the fish head until golden brown, add cooking wine, green onions, ginger slices and an appropriate amount of fresh soup, boil over a high fire, simmer until the fish head is crispy, the soup is milky white, take the fish head out of the soup bowl, and sprinkle with pea seedlings.

3. Bring the soup to a boil, remove the green onion and ginger, add salt and ham slices, and pour it into the fish head soup bowl.

Stewed silver carp head is a dish made of silver carp as the main ingredient, which is a private dish. Fish heads are highly nutritious, tasty, and rich in lecithin, which is essential for the human body. It is good for lowering blood lipids, strengthening the brain and delaying aging, helping to enhance male sexual function, reducing blood lipids, strengthening the brain and delaying aging, etc.

Ingredients:

Ingredients: 400g silver carp head

Seasoning: appropriate amount of salt, appropriate amount of ginger, appropriate amount of blended oil, appropriate amount of Huadiao wine, appropriate amount of angelica.

Method;

1.Prepare the silver carp head, ginger and angelica.

2.Heat the rape in the pot and add shredded ginger and stir-fry until fragrant.

3.Add the fish head to fry, just now there were too many braised fish, so I left two pieces of fish to cook the soup together.

4.Turn over and fry until golden brown.

5.Add Huadiao wine to bring out the fragrance.

6.Add an appropriate amount of water and angelica to a boil over high heat.

7.Reduce the heat to low heat and cook for 25 minutes and add salt.

8.Finish with it and enjoy.

Ingredients: 1 tablespoon steamed fish soy sauce, 5 grams of salt, 1 green onion, 5 grams of pepper, 15 grams of apples, 1 tablespoon balsamic vinegar, 1 tablespoon of cooking wine, 15 grams of ginger, half a head of garlic. Remove the gills from the head of the silver carp, tear off the black membrane inside and wash it off.

Use a knife to cut the fish belly to the fish mouth, so that the fish head can be flattened into a straight line, rub and marinate with salt, cooking wine and pepper for about half an hour to remove the fishy taste. Finely chop the peppers, garlic and a little chopped apple. <

How to make silver carp head delicious:

1. Ingredients: 1 tablespoon steamed fish soy sauce, 5 grams of salt, 1 green onion, 5 grams of pepper, 15 grams of apples, 1 tablespoon balsamic vinegar, 1 tablespoon of cooking wine, 15 grams of ginger, half a head of garlic.

2. Remove the gills from the head of the silver carp, tear off the black film inside and wash it.

3. Use a knife to cut the fish maw to the fish mouth, so that the fish head can be flattened into a straight line, and knead and marinate with salt, cooking wine and pepper for about half an hour to remove the fishy taste.

4. Finely chop the pepper and garlic, and chop a little apple.

5. Add salt, mix well with a little balsamic vinegar and marinate for half an hour.

6. Spread the ginger and green onion on the bottom of the plate.

7. Put a layer of pickled chopped pepper sauce.

8. Spread the marinated fish head on a plate, spread the chopped pepper sauce on top, and add a little steamed fish soy sauce.

9. Add an appropriate amount of water to the pot, put in the fish head, steam for 20 minutes, turn off the heat and simmer for another 2 minutes.

10. Put an appropriate amount of oil in a pot and heat it.

11. Spread the chopped green onion, ginger and garlic on the fish head, and pour the burned oil quickly and evenly on the fish head.

Chop the head of the silver carp with pepper.

Material. Ingredients: 300 grams of silver carp head.

Excipients: 50 grams of red pepper.

Seasoning: 10 grams of shallots, 5 grams of oyster sauce, 7 grams of salt, 8 grams of sugar, 5 grams of white vinegar, 10 grams of starch (peas), 10 grams of cooking wine, 3 grams of monosodium glutamate, 10 grams of green onions, 20 grams of ginger, 5 grams of garlic, 5 grams of tempeh.

Method; 1. Make the chopped pepper sauce in advance: remove the stems of the chili peppers and wash them, and wipe them dry with kitchen paper.

2. Chop 10 grams of chili, ginger and 10 grams of garlic, put them in a container, add 3 grams of salt, 5 grams of tempeh and 3 grams of sugar and mix well.

3. Put the mixed chopped pepper into a glass bottle, add two layers of plastic wrap to the mouth of the bottle, and cover tightly. It can be eaten after about 7 days.

4. Clean the fish head, split it in half with a knife, and connect the back of the fish head.

5. Take half a basin of water, add white vinegar and refined salt, and soak the fish in the basin to remove its fishy smell.

6. Take out the fish head, coat the cut surface with oyster sauce, and evenly sprinkle monosodium glutamate, starch, refined salt, cooking wine and sugar.

7. Put the fish head on a plate, coat it with chopped pepper sauce, put green onions, ginger and garlic on the bottom, and steam it in a pot over medium heat for 20 minutes.

7. Take out the steaming tray, sprinkle chopped chives on the fish head, and pour in hot oil.

Silver carp head in milk soup.

Material. 500 grams of silver carp head, 25 grams of ham, 10 grams of pea sprouts, 1 shallot, 1 small piece of ginger, 30 grams of cooking oil, 3 tsp chicken fat, 1 tbsp cooking wine, 1 tsp refined salt, tsp monosodium glutamate.

Method; 1.Dig the gills of the silver carp head, wash it, split it into two pieces with a knife, put it in boiling water and scald it, remove it and drain it; Ham slices; Wash the pea seedlings; Wash the chives and cut into sections; Wash the ginger and pat it loose;

2.Put oil in the pot, heat it, put in the silver carp head and fry it until it is yellow on both sides, add cooking wine, chives, ginger and water, boil over high heat, cover and cook for another 10 minutes, burn until the fish head is crispy, and when the soup is milky, the fish head is scooped into the soup bowl and put the pea seedlings;

3.Bring the soup in the original pot to a boil, remove the green onion and ginger, add monosodium glutamate and refined salt, pour it into the soup bowl, put the ham slices, and drizzle with chicken fat.

Note. The soup is thick and white, and the meat is tender. Be sure to wait for the soup to turn white before adding salt, otherwise the soup will not taste mellow.

by: Luo Menghan.