How to stew the fish head to be delicious, how to stew the fish head soup to be delicious

Ingredients: fish head, red pepper, ginger.

Steps: <>

Step 1: Two fish heads, and chop the fish heads in half. A few red peppers, ginger to taste.

Step 2: Shred the chili pepper and ginger and set aside.

Step 3: Put oil in a pot and bring to a boil, then pour in the fish head. Sprinkle with fine salt and fry the fish until browned.

Step 4: Turn over on the way.

Step 5: Pour soy sauce over and color.

Step 6: Move the fish to the side of the pot, add the chili pepper and ginger shreds, add a little salt to the chili peppers and ginger shreds and stir-fry well.

Step 7: Stir-fry again, add an appropriate amount of water and cook the fish to taste.

Step 8: Sprinkle with MSG and stir, and it is ready to cook.

Step 9: Boiled fish head.

The fish head stewed with tofu is delicious.

Ingredients: fish head, northern tofu, green onion, ginger and garlic, dried chili, cooking wine, light soy sauce, dark soy sauce, salt, sugar.

Method:1Handle the fish head, smear it with salt and dark soy sauce and let it dry, tie part of the green onion into a green onion knot, cut the other part into chopped green onions, slice the ginger and garlic, and cut the northern tofu into cubes.

2.After frying on both sides until it changes color, pour in cooking wine, light soy sauce, dark soy sauce and water, then add green onions, ginger, garlic and dried chili peppers, and bring to a boil.

3.When the fish head is almost cooked, add the sliced northern tofu cubes and continue to cook.

4.When the ingredients are almost cooked, sprinkle salt and mix well, transfer the ingredients to a casserole, simmer for a while, and sprinkle a little sugar and chopped green onions before leaving the pot.

Tips:1Brushing the fish head with salt and dark soy sauce in advance can make it more flavorful.

2.Frying the fish head in a hot pan with cold oil can ensure that the skin of the fish is not broken and the oil does not burst.

3.Finally, turning to a casserole and simmering slowly can make the meat more rotten, and the soup is delicious and flavorful.

Fish head is one of the common ingredients in our life, its protein content is very high, and the amino acids of fish protein are very close to what the human body needs, and its utilization rate is also very high, but the calcium content of fish head is not very high, and cooking also requires a lot of skills.

Yellow stewed spicy fish head in a pot.

Ingredients: 1 herring head, 12 cloves of garlic, appropriate amount of ginger, 2 dried chili peppers, appropriate amount of Sichuan peppercorns, 1 small handful of celery, 1 small handful of coriander, 1 tablespoon of chopped pepper sauce, 3 tablespoons of rice wine, 1 tablespoon of yellow sauce.

Steps: 1. The fish head is troublesome for the fish boss to cut it, and it takes a lot of effort to cut it yourself. Use boiling water to pour over the blood to remove the fishiness 2, turn on high heat, add a little oil to the pan, spread the flattened garlic, ginger slices, coriander segments, dried chili pepper segments, and peppercorns, and burst out the fragrance.

3. Spread the fish head, cover and simmer until the pot makes a burning sound, this process is generally 5 minutes.

4. Spray with rice wine, cover quickly and simmer for a few seconds.

5. Spread the chopped pepper sauce and the yellow sauce mixed with an appropriate amount of water on the surface of the fish.

6. Turn on low heat and simmer for 15 minutes; Sprinkle in the celery 5 minutes before removing from the pan.

No matter how much you stew, you can't eat it, it's not nutritious, and the fat is too high.

Fish contains a lot of protein, a variety of amino acids required by the human body, fish is a low-fat meat dish, usually eat more can effectively control the excessive intake of fat.

Put some wild soybeans, and the seasonings are sold in places where they are sold, and the taste is very fragrant.

There are many ways to make fish, steamed fish, braised fish, sweet and sour fish, sauerkraut fish, boiled fish, etc., put the frozen fish bought from the supermarket into the water to thaw (fresh fish does not need this step), and then wash it.

Chop the green onion, ginger, garlic and coriander and set aside on a plate. Take out the fish stew you bought in advance and take out a small packet for later use. This fish stew can also be used when stewing chicken and duck.

Next, fry the cleaned fish in a wok with oil on both sides, and add some soy sauce. Then put the fried fish into the saucepan, add the green onion, ginger, garlic and a small packet of the prepared fish stew.

Cover the fish in a saucepan with water, cover and simmer for 15 to 20 minutes. When it comes out of the pot, add an appropriate amount of salt, sprinkle with coriander, and the fragrant fish stew is ready.

The practice of the simple recipe of fish head soup.

1.Wash the head of the fish and split it in half from the middle.

2.Put oil in a pan and cook until 7 is hot, and fry the fish head pieces in the pan until slightly browned on both sides3Stir the fish head to the side of the pot, add green onions and ginger to stir-fry slightly, pour in 4 bowls of hot water, it is advisable to cover the fish head, cover and cook over high heat until boiling, change to medium-low heat and cook for more than ten minutes until the soup is milky white.

4.Put the chopped tofu in, cook over medium heat for about 5 minutes, add salt, chicken essence powder, and pepper.

How to stew fish head is delicious and simple.

Fish head tofu soup is a very delicious soup, and the recipe is actually not complicated, but it still takes some skill to stew the soup thick and delicious, so let's take a look.

Ingredients. Fish head 1 pc.

Tofu 1 piece.

Onions, ginger and garlic Appropriate amount.

Salt to taste. Rice wine to taste.

Method steps.

1.First of all, we clean the head, remove the gills and scales from the sides, and then rinse the blood from the inside, and then we split the head in the middle with a knife, and we wash it and put it in a bowl for later use.

2.We prepare some tender tofu, wash it, and cut it into small pieces for later use.

3.Put oil in the pan Put an appropriate amount of green onions, ginger and garlic After the oil is hot, pour the fish head into it Remember to turn it over in time Fry the fish head until golden brown on both sides.

4.Then add water, a small amount of cooking wine, and start to simmer the fish head, during which you should turn on high heat and simmer, do not cover the lid, so that the fishy smell is easy to escape.

5.After the fish head soup starts to turn white, we start to pour the tofu we prepared before into the pot, simmer together, and then add an appropriate amount of chopped green onions, sesame oil and salt to get out of the pot, and a bowl of fragrant fish head soup is ready.

Precautions. The fish head must be cleaned so that it will affect the color of the soup;

The fish head must be fried in an oil pan so that the soup will be thicker and whiter;

Don't simmer the tofu with the fish head, you need to wait for the soup to turn white before adding it.

, The fish head is the best to stew, don't add anything to the soup, put a little salt and MSG and then put some coriander, sesame oil into the pot, oops, out of the needle, so fragrant! The clear soup is delicious, and it tastes good.

Remove the gills and teeth of the fish's head, break it in half, wash it and set aside.

Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant.

Put in the fish head. Cooking vinegar and cooking wine successively.

Add light soy sauce.

Add water, bring to a boil, and simmer over medium-low heat for 10 minutes. Do not cover.

Turn the fish head over, season with salt and sugar, and simmer for another 2 minutes.

Add monosodium glutamate to enhance freshness, and then turn off the heat.

Remove from the pan and serve.

The key to stewing fish head is to ensure that the finished dish has no fishy smell: first, clean up the fish head; The second is to evaporate vinegar and cooking wine on a high fire to evaporate the fishy smell. Third, do not cover when stewing.

I hope mine can help you and I wish you a happy life.

First of all, when we choose the fish head, if we are stewed soup, it is best to use silver carp, which is what we often call fathead fish. The head of this fish is relatively large, which is suitable for chopped pepper fish, fish head or fish soup. First of all, we clean the fish head we bought, remove the black membrane of the head, and the teeth of the fish (the teeth of silver carp are very fishy), rinse off the residual blood, and then change a few knives on the back of the head, a few shallow knives are OK.

Prepare other excipients, prepare an iron stick yam, then clean it, peel it and cut it into thick slices, and put the changed yam into a container. When adding water to soak and soak, you can add an appropriate amount of salt to prevent the yam from oxidizing and blackening, and other prepared accessories, as well as cleaned seafood mushrooms, soaked black fungus, and shelled quail eggs.

Then we start to heat the oil, wait until the oil is hot, pour out the oil that has been hot, and then add the appropriate amount of oil again. When the oil is warm, sprinkle some salt into the pan. Then put the skiny side of the fish head into the pan.

Don't move the fish head at the beginning of frying, and gently shake the pan when the surface of the fish head is slightly hard, and when the fish head is completely free from the pan and can slide freely in the pan, we can fry the other side in reverse.

When the fish head is golden brown on both sides, we add ginger and garlic slices to the pan. Add an appropriate amount of beer, pour it from the side of the pan, and then add an appropriate amount of boiling water to cover the fish head. After the fire boils, skim off the foam and the grease on the surface, then add a small handful of chives, simmer until the fish soup is slightly white, then simmer on high heat for five minutes, after five minutes, it has become very white, then add the yam and simmer for ten minutes, after ten minutes, add the seafood mushrooms for three minutes, and after three minutes, add the black fungus and quail eggs.

Pick out the knots of the green onion just now.

Let's start seasoning, add an appropriate amount of edible salt, throw away sugar, a little pepper, and then in order to increase the rich and mellow taste of the fish soup, you can add a little lard, and friends who like light can not add it. In this way, a delicious fish soup is ready, and the fish head soup made in this way is delicious and has no fishy smell. Whether it's soup or rice, it's delicious.

Cut the fish head in half, boil in a pot of clean water to remove the foam, and keep the soup; Ingredients: Salmon head, tender tofu (lactone tofu), ginger, cooking wine, salt. A grass carp is about 2 catties, with a good taste and not old meat.

1. Ingredients: 6 grams of ginger, 12 grams of green onions, 200 grams of tofu, 1 silver carp head, and 3 grams of garlic.

2. Slice the tofu and cut the head of the silver carp with an oblique knife.

3. Put oil in the pot, pour in the fish head, pour in the green onion segments, ginger slices, garlic pieces, star anise, dried chili peppers, cooking wine, and stir-fry evenly.

4. Add water, bring to a boil over high heat, turn to medium heat and simmer.

5. Add salt, chicken powder, pepper, pour in tofu and stew milky white.

Put the fish head in hot oil and fry until golden brown on both sides, add green onions, ginger and garlic to stir-fry until fragrant, add cooking wine, and dark soy sauce. Add water and simmer. After 10 minutes, add a little salt and vinegar, then add soy sauce and oil, and reduce the juice over high heat.

The braised fish head is not only more flavorful, but also the bones will become crispy when fried, and then after braised bones, the umami of the bones will be stronger.

Won't you do it if you buy a fish head? Why don't you try it at home?

Fish head soup is a very homely soup for Cantonese people, especially when they are usually busy, this soup is the first choice of Cantonese people.

Fish is an indigenous person of Guangdong, and it has been soaked in soup since childhood, so like most Cantonese people, it is better to have no vegetables than no soup.

As long as you eat it at home, soup is always indispensable, when you have enough time, you can cook a pot of old soup, when you don't have time, it doesn't matter, you can choose Kuaishou soup, like this fish head soup, is the best choice when you don't have time.

It is not only nutritious, but also very simple, and the soup cooked is milky and milky, and it is particularly delicious. (Collapse).

Ingredients: Ingredients. 500g fish head

150g of soft tofu

Coriander 30g excipient oil.

Salt to taste, ginger to taste.

Appropriate steps. 1.Prepare all the materials.

2.Cut the head in half, remove the gills and clean with water.

3.And blot the water with kitchen paper.

4.Soak the soft tofu in lightly salted water for 10 minutes.

5.Remove, rinse lightly with water and cut into small pieces.

6.Wash the coriander (coriander) and cut into sections.

7.Peel the ginger and pat it off with the back of a knife, then put it in a pan of hot oil and stir-fry until fragrant.

8.Add the fish head and fry over medium-low heat until golden brown on both sides.

9.Add an appropriate amount of hot water, and be sure to heat the water, so that the soup will be fragrant and sweet.

10.Once boiled over high heat, add the tender tofu.

11.Continue to cook on high heat until the soup is milky white, and add coriander before turning off the heat.

12.It is absolutely fragrant and delicious, and it also has the effects of clearing heat and moisturizing dryness, strengthening the spleen and replenishing qi, warming the stomach in warmth, and beautifying and moisturizing.

13.Tender tofu with pan-fried fragrant fish head. The milky soup is super calcium-supplemented, especially suitable for growing children and the elderly.

Tip 1: When cleaning the fish head, you must remove the gills, otherwise the fishy smell and earthy smell of the cooked fish soup will be very strong.

2. The fish head must be fried until golden brown before it can be injected into water.

3. The water in the fish soup should be added at one time, and another halfway.

Stewed tofu in fish head soup is the best.

1. Fish head soup stewed tofu method:

Cut the tender tofu into small pieces, wash and chop the silver carp head in half, peel and slice the ginger, cut the coriander into sections, pat the garlic flat and remove the clothes, and cut the green onion into sections.

Heat 5 tablespoons of oil, sauté ginger, green onion and garlic cloves, add the silver carp head and fry it slightly, add 2 tablespoons of rice wine, and fry until the fish head is golden brown on both sides.

Pour in 4 bowls of water, preferably over the fish head, cover and cook over high heat until boiling, change to medium-low heat and cook for 15 minutes until the soup is milky white.

Add the tofu cubes and stir gently, bring to a boil over high heat, then change to low heat and simmer for 5 minutes.

Add 1 3 tablespoons salt and rice wine and 1 2 tablespoons chicken broth and stir with the ingredients to taste.

Sprinkle in the coriander and chopped green onions.

Method: 1. A fish head, clean it up, wipe the water on the surface, chop it into pieces 2, heat the pot, add oil, add large ginger slices, fry slightly, put the fish head pieces, fry on both sides for two or three minutes, and serve.

3. Put the fried fish pieces in the casserole, spray some cooking wine and vinegar, boil for a while to remove the fish, add enough water or soup, add green onions and ginger slices, bring to a boil over high heat and simmer over medium heat for 20-30 minutes until the fish soup is milky white.

3. Add salt, chicken essence to taste, and finally sprinkle coriander out of the pot.