How to make the head of the silver carp delicious, and how to stew the head of the silver carp?

You can first remove some of the things in the head of the silver carp, then put it in half, put it in boiling water and blanch it, then take out the water and dry, and then prepare the ham to cut it into slices, ginger, chives, pea seedlings are well handled, add an appropriate amount of oil to the pot to heat, put the head of the silver carp into it and fry it, add ginger, chives and cooking wine, add an appropriate amount of water, boil over high heat, cover the lid and continue to cook for more than 10 minutes, until the fish head is fully cooked, the soup becomes milky white, and you can put it out. Put it in the bowl, add the bowl of bean sprouts, then boil the soup in the pot again, remove the ginger and green onion segments, add the appropriate amount of salt, monosodium glutamate, put it in the bowl, and then add some ham slices, and pour the chicken juice on it, so that you can eat it, the taste is very delicious.

The nutritional value of the head of the tarp.

The nutrients contained in the head of the silver carp are very rich, such as polyunsaturated fatty acids, which can make the brain function better, and can also improve memory, because it is rich in phospholipids, and it also contains a very high cerebral spinal cord.

The head of the silver carp is not only delicious, eating some properly can achieve the effect of conditioning the body, the cholesterol in it is very good, less fat, the protein content is very high, but also contains iron, calcium, vitamin C and vitamin B2, can protect the cardiovascular system, if there is a need for this, then it is very good to eat some appropriately.

Preparation of silver carp head soup.

To make silver carp head soup, you first need to process the silver carp head, prepare ginger, and then prepare some angelica, add an appropriate amount of oil to the pot and heat it, put the ginger in it and stir-fry it quickly, put the silver carp head in it and fry it, and then fry it on both sides until it changes color, add some Huadiao wine, angelica, water put it in, boil it over high heat and then slowly simmer it for dozens of minutes over low heat, add an appropriate amount of salt to taste it and you can eat it, the taste is delicious.

The silver carp head can also be cooked with tofu to make a soup to drink, first handle the silver carp head, clean and drain the water, and then prepare the tofu to be processed and cut into small pieces, add an appropriate amount of oil to the pot and heat it, put the silver carp head in it and fry it, then add an appropriate amount of water, add ginger slices, cooking wine, cook on high heat for more than ten minutes, then put the tofu pieces in, continue to cook on high heat for a few minutes, add an appropriate amount of green onions, chicken essence and salt to taste and eat.

The production method of silver carp head soup is simple, first prepare fresh silver carp head to deal with it, ginger and green onion treatment, add an appropriate amount of water to the pot, put the silver carp head into it and scald it, about a few seconds, at this time the skin on the surface of the silver carp head will be warped, it needs to be removed, add an appropriate amount of oil to the pot to heat, put the silver carp head into it and stir-fry it, then add ginger slices and green onions, add some boiling water, cook until the fish soup is white, and then continue to simmer for a few minutes, add an appropriate amount of salt to taste and eat.

Ingredients: 1 silver carp head (fat fish head) or white lotus fish head, 1 tofu cube, 1 tomato.

The side dishes are selected according to your taste preferences, cooked pork belly, cooked pork heart, cooked pork tongue slices, shiitake mushrooms, enoki mushrooms, black fungus, green vegetables, etc., what you want to eat and prepare.

50g lard, ginger, chopped green onion, garlic, peppercorns, white pepper, light soy sauce, oyster sauce, corn starch, salt.

Method: 1. Remove the head and gills of the fish, wash with water, and control the moisture. Add salt, oyster sauce, soy sauce, pepper and cornstarch and marinate.

In another bowl, add Huadiao wine, light soy sauce, sugar, dark soy sauce, corn starch and water, stir evenly, and set aside.

2. Heat the pan, cut the ginger in half, and rub the bottom of the pan with ginger to prevent the fish skin from sticking to the pan when frying the fish head.

3. Put lard in the pot, choke the peppercorns after heating, and remove the peppercorns. Turn on medium heat and fry the marinated fish head on both sides until slightly yellow, and the fish head can also be fried in oil first.

4. Stir-fry the ginger, green onion and minced garlic until fragrant, then pour in the prepared sauce. Pour the fish head into a casserole, add boiling water, and use the stock to make it more fragrant. Put the tofu, pork belly, pork heart, shiitake mushrooms, fungus, etc. you want to eat into a casserole, turn to low heat and simmer for 5 minutes, add salt to taste, do not add monosodium glutamate, so as not to affect the umami of the fish.

Finally, sprinkle with chopped green onions, and a casserole fish head tofu with full color and flavor is ready. The soup is pure and fragrant, and the fish head is tender and delicious, which makes people have a great appetite!

Make chopped pepper tarpon head at home, and tell you the trick of deliciousness.

Chopped pepper fish head is a representative of Hunan cuisine, in addition to the authentic taste that can be eaten in Hunan restaurants, it can also be made at home, and the chopped pepper tarpon head I made is not worse than the restaurant at all, it is not an exaggeration to say that according to my practice, you can also taste the delicious chopped pepper fish head at home.

1. Prepare the head of the tarpon carp. I bought silver carp in the market, try to buy a bigger one, the silver carp I bought a few days ago is three and a half catties, everyone loves to eat, I didn't eat enough, today I bought another one, 7 and a half catties, it cost me 68 yuan. After buying home, remove the scales, remove the black membrane in the belly of the fish, cut off the head along the back of the pectoral fin of the tarpon, and then chop the head vertically into two halves.

Tips: The black film must be cleaned, otherwise it will be fishy. It must be freshly lived.

2. Marine. Prepare a green onion and a large piece of ginger, squeeze out the juice of the green onion and ginger by hand, spread the fish head evenly, add cooking wine and salt to marinate for 20 minutes. (Tips: Don't be afraid of wasting green onion and ginger, more green onion and ginger can remove the fishy smell of the fish head).

3. Make chopped peppers. Buy chopped peppers, bags or bottles of wild peppers from the supermarket in advance. Add sesame oil to the pot, fry the tempeh and garlic until fragrant, add the chopped pepper and chopped wild pepper and continue to stir-fry, add the juice of wild pepper and light soy sauce, turn off the heat after 3 minutes and set aside.

Tip: Adding tempeh and stir-frying is the key to making the peppers fragrant. ）

4. Steam in a steamer. Choose a larger steamer, boil the water in advance, prepare a porcelain bowl that can be put into the pot and the bottom of the fish head is flat, spread about 10 cm of green onion and ginger slices at the bottom of the bowl, remove the green onion and ginger from the pickled fish head, and put the outside of the fish head into the bowl. Spread the fried chopped pepper evenly on the fish head, add some shredded ginger, and steam over high heat for 12 minutes.

Tips: Spread large sections of green onion and ginger at the bottom of the bowl to allow steam circulation to make the fish head ripen evenly. ）

5. Splash oil. After the fish head is out of the pot, pour hot oil, sprinkle with chopped chives, and it is ready to eat.

The fish head produced in this way is delicious and the fish meat is tender. If you can't eat spicy food, you can reduce the amount of chopped pepper and wild pepper. If you like to eat the noodles, you can wait until the fish is almost finished, and mix the noodles into the soup of the steamed fish.

This is a very delicious way to make the fish head, the fish meat is tender and spicy, and it can increase the appetite when you make a plate in summer.

Everyone must be very familiar with the dish of chopped pepper fish head, which can be seen in restaurants of all sizes, in fact, the method of chopping pepper fish head is very simple.

Today, I will share with you the method of two-color chopped pepper fish head, and friends who like it should try it!

Ingredients: green and red chopped pepper, silver carp head, garlic, green onion, ginger, steamed fish soy sauce, cooking wine, oil.

Method: After buying the silver carp head, be sure to wash the black film on the inner wall (this is more fishy, be sure to remove it). Then use a knife to make two cuts on the thicker part of the fish, and rub a little salt on the melted part of the fish, the purpose of this is to make the fish more flavorful.

Marinate the fish in cooking wine to remove the fish. (You can add a little green onion and ginger here for better results.) ）

Finely chop the garlic and green onion and set aside. Put the chopped garlic into the green and red chopped peppers and mix well, then drizzle hot oil and stir well, the chopped peppers will taste better. (Green and red chopped peppers need to be served in two separate bowls.) ）

Put some ginger slices under the marinated fish, smear half of the red chopped pepper and half of the green chopped pepper on the surface of the fish head, then steam it for 10 minutes, turn off the heat and simmer for 2 minutes. (Here is hot water on the pot steaming, if it is cold water, steam the water for 8 minutes, and simmer for another 2 minutes.) ）

After the fish is steamed, take it out and drizzle it with steamed soy sauce.

Finally, sprinkle with a little chopped shallots and drizzle with some hot oil.

This chopped pepper fish head is ready, super delicious, very appetizing. After eating the fish head, you can also eat the noodles in the soup, which can be described as killing two birds with one stone.

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.

One head of silver carp, more than 20 soaked red peppers, two tablespoons of cooking wine, one coffee spoon of chicken essence, one tablespoon of black beans, three chives, a small piece of ginger, half a garlic, and an appropriate amount of salt.

Chop pepper steamed fish head method:

1. Wash and blow the fish head in half, connect the back of the fish head, soak the red pepper and chop it, chop the green onion, mince the ginger pieces, and chop half of the garlic.

2. Then put the fish head in a bowl and grease it.

3. Sprinkle chopped pepper, minced ginger, salt, tempeh and cooking wine on the fish head.

4. Add water to the pot and bring to a boil, then put the fish head and bowl into the pot and steam it (about 10 minutes).

5. Spread the minced garlic and chopped green onion on the fish head and steam for another minute.

The authentic method is to put chopped green onions after the pot is raised, and I put them first so that I can steam the fragrance of green onions into the fish head).

6. After taking out the bowl from the pot, put the oil on the fire and boil it until it is ten percent hot, shovel it and pour it on the fish head.

1 silver carp head (weighing about 1500 grams), 1000 grams of white radish, 15 grams of green onions, 10 grams of ginger slices

50 grams of cooking wine, 35 grams of soy sauce, 20 grams of sugar, 4 grams of refined salt, 150 grams of salad oil

750 grams of meat and bone broth, 2 grams of monosodium glutamate, 1 gram of pepper, 10 grams of minced green garlic, 5 grams of sesame oil.

Cooking method: 1. Scrape the scales and gills of the silver carp head, wash it, and split it into two pieces with a knife.

Peel the radish, wash it and cut it into strips, blanch it in a pot of boiling water, and remove it.

2. Wash the pot and put it on the fire, scoop in the salad oil and burn it until it is hot, put in the silver carp head and fry it until the fish body is slightly yellow on both sides, add cooking wine, meat and bone broth and water to submerge the fish head, put in the green onion section, ginger slices, soy sauce, refined salt, sugar, skim off the foam after boiling with a strong fire, and then use low heat to burn until the radish strips are ripe, then put in the radish strips and continue to burn until the radish strips are crispy, put in monosodium glutamate, sprinkle in pepper and minced green garlic, pour sesame oil, and put it out of the pot in a casserole or a large bowl.

10 grams of green onion and ginger, 50 grams of Shao wine, 5 grams of refined salt, 500 grams of cooked lard (about 150 grams), 750 grams of meat and bone broth, a little monosodium glutamate, pepper, wet starch, and green garlic leaves.

How to make it: 1. Remove the scales and gills of the silver carp head, wash it with water, use a knife to cut it into two pieces with a knife in the lower waist, then wash the dirty blood with water, put it in the pot, add water to submerge the fish head, put in 5 grams of green onion knots and ginger slices, and 25 grams of Shao wine, boil it with a strong fire, move it to a small fire for 10 minutes, soak it in cold water with a colander and soak it in cold water, on the water surface, hold it with your left hand, the fish face down, remove the fish bones piece by piece with your right hand, and put the fish head face down on the bamboo mat.

2. Wash the choy sum and cut the head into an olive shape. Put the wok on the heat, scoop in the cooked lard, cook until it is 50% hot, put in the cabbage sum to cook, pour out the oil in the pot, add a small amount of meat and bone broth, salt, monosodium glutamate, and after cooking for a few minutes, take out the cabbage sum and put it on the substrate in the soup plate.

3. On the wok on a hot fire, add 75 grams of lard, burn until it is hot, stir out the fragrance of green onion and ginger, put the fish head meat in, add Shao wine and meat bone broth, add salt and monosodium glutamate after boiling, move to low heat and simmer for 10 minutes, collect the marinade over high heat, adjust the taste, put a small amount of pepper, greasy with wet starch, pour 50 grams of cooked lard, pour it on the cabbage sum out of the pot, add green garlic leaf shreds.

Ingredients for fish head tofu soup:

2 boxes of soft tofu, 1 fresh silver carp head (600g), 75g of bamboo shoots, 1 teaspoon (5 ml) of rice wine, 1 teaspoon (5 ml) of vinegar, 2 slices of ginger, 2 green onions, 1 2 tsp (3 g) of sugar, 1 tsp of pepper (5 g), a pinch of coriander, 500 ml of stock or water, 1 tablespoon (15 ml) of oil

Preparation of 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, add vinegar and rice wine, add green onions, ginger slices and tofu 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.