How to make a good fish head soup?

Fish head soup stewed. Materials.

Fish head one.

Chuanxiong 10g

Gastrodia 10g

Sliced ginger 10g

Flour to taste.

Peanut oil to taste.

Salt Appropriate amount of Chuanxiong gastrodia stewed fish head soup.

Wash the fish head, absorb the water with kitchen paper and cut it in half with a knife for later use; Put an appropriate amount of flour and oil into a bowl and stir evenly to form a batter, smear a layer of batter on the surface of the fish head, massage it with your hands until it is completely absorbed, soak the fish head in water until the batter is washed, pick up and drain.

Wash and cut the green onion and ginger into ginger slices and green onion segments for later use; Put the fish head into a bowl, add water, ginger, green onion, Chuanxiong and gastrodia, the water should not pass the fish head, cover with plastic wrap and put the bowl into the stew pot and simmer for 2 hours.

Finally, take it out and season it with salt.

Tips:

The preparation of fish head soup is described as follows:

Ingredients] silver carp head, fish bones, cooking oil, ginger, cooking wine, sugar, shallots, sesame oil, pepper, salt.

Production steps] 1. First prepare two silver carp heads, an appropriate amount of fish bones, two shallots, and then prepare an appropriate amount of cooking oil, ginger, cooking wine, sugar, sesame oil, pepper, and edible salt. After all the ingredients and seasonings mentioned above are ready, let's start cooking this milky, non-fishy, nutritious and delicious fish head soup.

2. Clean the prepared fish head and fish bones, then take out the fish head and chop the fish head in half with a knife, do not chop them in the middle, connect them, and then continue to put them in clean water to clean the fish bones and clean them again, take them out to control the moisture after cleaning, and then put them in a large bowl for later use.

3. After cooking oil and adding cooking oil, let's use a shovel to make a circle of oil, and then put the fish head in it to fry it, first fry one side, then turn it over, and wait until both sides are fried, let's take out the fish head. Add an appropriate amount of cooking oil to the pot, put the fish bones in and fry them again, and use a spatula to stir them to heat the fish bones evenly. Then put in a few slices of fish and ginger slices cut in advance, then put the fish head in it, and add an appropriate amount of cooking wine to remove the fish.

4. Then add an appropriate amount of boiling water, boil the soup in the pot over high heat, after the soup in the pot boils, we use a spoon to skim off the foam inside, then add a spoonful of sugar to improve the freshness, turn the high heat to low heat and simmer for about 10 minutes.

5. Prepared shallots, let's pick it clean, then clean it, control the moisture, let's put it on the board and cut it into chopped green onions, put it in a large bowl after cutting, and then add an appropriate amount of sesame oil and pepper to the bowl. Now that the fish soup we cook has become very thick and white, add a little salt to the fish soup, and then turn off the heat and remove from the pot.

6. Scoop out the fish soup first, put it in the pepper and sesame oil, wash away the pepper and sesame oil, and then stir it with a spoon, after stirring evenly, let's put the fish head and fish bones in it, and then scoop all the soup into the bowl, and a very delicious fish head soup is ready.

Summary. Ingredients: half a fish head, 250 grams of seafood mushrooms, carrots, ginger, chives, salt, oil, and white pepper.

Method: 1. Handle the chives, carrots and ginger separately, and clean the seafood mushrooms and set aside. 2. Heat the oil in the pot, add the ginger slices to burst the fragrance, then add the fish head, keep the medium heat and fry until golden brown on both sides, change the heat to high, then add boiling water, wait for the soup to boil for about 15 minutes, and add the carrots, seafood mushrooms, and green onions together.

1. Fry the fish head evenly on both sides until golden brown, and then stew until the soup is thick and white. 2. Adding an appropriate amount of white peppercorns can effectively remove the fishy smell and make the fish soup more delicious.

Ingredients: half a fish head, 250 grams of seafood mushrooms, carrots, ginger, chives, salt, oil, and white pepper. Method:

1. Handle the chives, carrots and ginger separately, and clean the seafood mushrooms and set aside. 2. Heat the oil in the pot, put in the ginger slices to burst the fragrance, then add the fish head, keep the medium heat and fry until both sides are golden brown, change the heat, then add boiling water, wait for the soup to boil for about 15 minutes, add the carrots, seafood mushrooms, and green onions together. 3. Keep the heat high and continue to cook for about 10 minutes.

2. Adding an appropriate amount of white peppercorns can effectively remove the fishy smell and make the fish soup more fresh and resistant to blind beauty.

Fish head soup is rich in glial protein, calcium, zinc and other trace elements, fat and calories are very low, regular consumption has the effect of strengthening the spleen and replenishing qi, warming the stomach, and beautifying and moisturizing. In particular, it has more therapeutic value for patients with stomach disease, hypertension, atherosclerosis, diabetes, etc. In addition, the fish head and skin repentance seafood mushrooms are stewed into soup and drunk, which can not only warm up the body and strengthen the brain, but also make people moisturize and delicate.

How to stew fish head soup deliciously? I think that if you stew fish head, it is best to stew fish head. Fish head stewed. You can put some tofu in it. Small rape, put a little cilantro when it comes out of the pot. The taste will be very delicious.

When stewing the fish head, you can first heat the fish head in a pan with cold oil, fry it first, and then put in boiling water, so that the stewed fish soup is white, and it is particularly delicious, not the kind of clear soup with little water.

The fish head stew must be stewed over low heat, and cold water should be added when adding water, so that the stewed soup is whiter and delicious.

You can fry it first, then put green onions, ginger and garlic, stir-fry the fragrance and put water, boil for an hour, and the soup will become milky white.

Set aside the cleaned fish heads to dry. Then add a little lard to the pot, and use lard to boil the fish head soup will be extra delicious. After melting, the pig's head is cold to 3 percent hot, put the fish head in it, and fry the fish head with low oil temperature, so that the fish head will not stick to the pan.

When frying the fish head, don't be diligent in turning it, turn the iron pan directly to let the fish head heat evenly. Frying the fish head is one of the key steps to make the fish head soup thick and white. Fry the bottom until golden brown and turn it over, or fry it in a rotating pan for 30 seconds.

Then add an appropriate amount of boiling water, stew the fish head must use boiling water, and add enough water at one time, and no more water can be added in the middle. In this way, the soup will not be fishy, and it will be milky white. Add two green onions and some ginger to remove the smell.

If you have a casserole at home, you can fry the fish head first and then pour it into the casserole to stew, and the soup stewed in the casserole is a little better than that of an ordinary pot. Then stew over high heat, that is, keep the pot boiling, so that you can stew a fragrant and white fish head soup. Cover and simmer for 5 minutes.

The reason why the fish head soup becomes thick and white is not because of the addition of anything, but because of the emulsification of fat. The same goes for crucian carp soup and mutton soup, after the fat is emulsified at a certain high temperature, the soup will turn milky white, so this is why the fish head should be fried first and then stewed with boiling water over higher heat.

How to make fish head soup nutritious, of course, it is necessary to add an appropriate amount of other ingredients or herbs, which has a more nourishing effect, such as stewing fish head with tofu or stewing fish head with gastrodia. Here's how I put together a nutritious and delicious fish head soup for you.

Nutritional recipe for stewed fish head soupFish head soup ingredients are prepared.

Tofu, grass carp head, green onion, ginger slices, coriander, salt, pepper.

Method steps.

1. Remove the scales of the fish head, remove the gills and wash it, rinse and cut the tofu into pieces and blanch it in boiling water for later use;

2. Split the fish head, rinse the blood foam and drain it, boil water in a pot and fry the chives and ginger slices, then put in the fish head and fry until it changes color;

3. Add enough water, bring to a boil over high heat, skim off the foam after boiling, the soup is milky white, and then add tofu;

4. Turn to low heat and simmer slowly, add an appropriate amount of salt, pepper to taste, sprinkle some green onions and then get out of the pot.

Gastrodia stewed fish head soup preparation stepsFish head soup ingredients are prepared.

15 grams of gastrodia, 1 fish head, 1 piece of tofu, appropriate amount of jujube, a little wolfberry, ginger slices, salt, appropriate amount of oil.

Method steps. 1. Clean and drain the fish head and set aside, wash and cut the tofu into pieces;

2. Put gastrodia, jujube and an appropriate amount of water in a casserole and bring to a boil, simmer over low heat for 40 minutes;

3. Use a little oil in another wok, add ginger slices, fry the fish head until golden brown on both sides, and then put it in the soup pot;

4. Add 3 large bowls of water, boil until the soup turns white, put the tofu to boil and pour it into the casserole;

5. Cook over low heat for 20 minutes, then add wolfberries and a little salt.

Sauerkraut stewed fish head soup is deliciousFish head soup ingredients are prepared.

1 fish head, an appropriate amount of sauerkraut, 50 grams of flour skin, 50 grams of pork slices, 3 shiitake mushrooms, and a little garlic sprouts.

Method steps. 1. Remove the head of the fish and wash it, scratch the knife edge on the surface, and blot the kitchen paper;

2. Soak the mushrooms in water, wash and shred, and cut the garlic seedlings into sections;

3. Cut the sauerkraut into sections, heat oil in a pot, add the fish head and fry it slightly;

4. Put the green onion in the pot, stir-fry the ginger slices until fragrant, add the sauerkraut and fry slightly, then add the meat slices and stir-fry well;

5. Add fish head, shredded mushrooms, water, cooking wine and sauerkraut buns, cook over medium heat for 15 minutes;

6. Then add the flour skin, garlic sprouts, cook until the flour skin becomes soft, then pour a little sesame oil on the pot.

Corn stewed fish head soup home-cooked methodFish head soup ingredients are prepared.

1 grass carp, an appropriate amount of sweet corn, 10 grams of cooking wine, lactone tofu, an appropriate amount of oil and salt, ginger, a little chicken essence, and an appropriate amount of white pepper powder.

Method steps. 1. Clean the fish head and sprinkle in the cooking wine salt for about 10 minutes;

2. Cut the lactone tofu into cubes, cut the corn into long strips, heat the pan for 8 hours, and fry the fish head until cooked on both sides;

3. Put the fish head into the soup pot, add a little water, add the corn, boil over high heat, and then skim off the foam;

4. Turn to low heat, cover and cook for half an hour, add tofu when boiling, add salt, chicken essence and pepper to taste;

5. Cook for another 2 to 3 minutes and turn off the heat.

1.4 types of fish head soup recipes suitable for children.

2.How to make fish head soup to be delicious.

3.4 delicious ways to make fish heads.

4.Preparation of grass carp head soup**.

5.The practice of boiling fish soup.

6.4 ways to make a fathead fish head.

Ingredients: fresh fish head, green onion, ginger, garlic paste, powder, salt, sugar, light soy sauce, dark soy sauce, rice wine, white pepper.

Heat over medium heat, put the oil into the fish head after it is hot, fry for one minute to see if there is no charring, throw it into the ginger slices and fry it for about five minutes, keep it not burnt, and then turn over and continue, the pot is completely hot and smoking, put the oil to 6 mature and put the fish head in the wild sedan chair, slightly adjust the heat to maintain the temperature after getting off the pot, and fry on both sides for almost 5 minutes each.

Pour the fish head ginger into the warm water, knot the green onion spine in front of the spine, open the lid and cook on high heat for half an hour, then change to medium-low heat and add rice wine, salt and sugar light soy sauce cover the lid and cook for an hour and a half.

Garlic hot oil burst until golden brown, pour into the fish broth, add a few drops of dark soy sauce, continue to cook for half an hour over medium heat, put in the flour skin and cook for 10-15 minutes according to the taste preference, the cherry ridge can be served, don't forget to pick up the green onion knots, sprinkle with green onion white pepper.

Tips: Rub the bottom of the pan with ginger before frying the fish and pour in a little oil so that the fish does not stick to the bottom easily.

Don't be in a hurry to turn over when frying, turn over and fry the other side when one side is golden brown. (If you are afraid of a fishy smell, add a tablespoon of cooking wine and a few drops of vinegar after frying, cover the pot for a few seconds and then lift the lid to remove the fishy smell).

Be sure to add enough boiling water at a time. The heat must be there, and the soup will be thick and white.

The stewed fish head soup is so delicious that it is stewed:Ingredients: 4 kg of fish head.

Excipients: appropriate amount of green onion and ginger, appropriate amount of garlic, 2 large ingredients, 1 spoon of rice wine, appropriate amount of refined salt, a little monosodium glutamate, appropriate amount of pepper.

Steps: 1. Clean the fish head.

2. Blanch it with 80 degrees of water to remove the mucus.

3. Split with a knife.

4. Put it in a pan and fry until it is slightly yellow on both sides.

5. Put the seasoning in the pot and stir-fry.

6. Pour in boiling water.

7. Bring to a boil over high heat and simmer over medium-low heat for 10 minutes.

8. Add refined salt, turn over and simmer for 5 minutes.

9. Pour it into a casserole and continue to simmer for 20 minutes, add monosodium glutamate to season and stew for 5 minutes, turn off the heat, and the finished product is as follows.

Fry both sides in hot oil until golden brown, then add hot water and other ingredients and simmer together.

Just put it in a casserole and add ginger.

Fish head with tofu noodles.

Simmer the seasoning, add the green onion and garlic.

This soup is more brain-tonifying and is suitable for pregnant people.

How to chop the head of the fish with pepper.

1. Wash a two-pound tarpon (the fish head is chopped open with more than an inch of meat, chop it to see, it is exactly half of the half, and then chop the fish head in half, be careful, there should be some skin on the fish head).

2. Marinate the fish head with salt and chicken essence for 20 minutes, with a little more salt, so that you can add more flavor, and there is also a way to put the fish in the flavor water with salt, monosodium glutamate, and rice wine, which is more flavorful, but I think this is not suitable for families.

3. At this time of pickling the fish head, chop the pepper, green onion, chop, put a few slices of ginger under the fish head, cut a few slices of white radish (probably to remove the fish, there is no estimate), spread a layer of chopped pepper on the fish head (there is a ready-made purchase, you want to buy Hunan chopped pepper, because this dish is a Hunan style dish), sprinkle a little rice wine, and then sprinkle a small half of green onion, think about putting a little ginger and put a little lard (this is my secret, so that the fish head will be more tender), because the chopped pepper I make myself is not too salty, It's a good idea to pour a little more Lee Kum Kee's steamed fish soy sauce (no ordinary soy sauce is fine, and it can be done without topping), and sprinkle a little if you have tempeh.

4. Boil, put the fish head, the fish head I bought today is not big, steam on high heat for 15 minutes, out of the pot, there will be some steamed juice on the plate, a little more, pour out some, sprinkle on the remaining half of the green onion, the oil will be burned to ten percent hot, pour it on the fish head, the green onion is fragrant with the fish fragrance and pepper fragrance.

5. After the fish is eaten, don't waste the soup, and mix a hot noodle in the evening, with honey tea, not only the hot face, but also the hot food.