How to stew a big fish head is delicious and simple, how to stew a big fish head is delicious

1.Clean the fish head, evenly smear with salt, pour in cooking wine, and marinate for about 10 minutes.

2.Chop the garlic, ginger, tempeh and pickled pepper and stir-fry in a pan until fragrant.

3.Make a sauce with soy sauce, umami sauce, sugar, and chicken essence, pour it on a fish plate, and sprinkle with garlic and chopped pepper.

4.After the water is boiling, steam over high heat for 8 minutes, and sprinkle parsley on the pan.

Fish head, salt, cooking wine, ginger, garlic, green onion, tempeh, oil, chopped pepper, chicken powder.

1.Clean the fish head, divide it in half from the middle of the fish lip, evenly dip a small amount of salt and cooking wine, and marinate for about 10 minutes.

2.Finely chop the ginger and garlic, and cut the green onion into small rings; Soak the black beans in water, drain and set aside.

3.Add a small amount of oil to the wok, stir-fry the minced ginger and garlic until fragrant, add the tempeh and stir-fry until fragrant, then remove from heat.

4.Mix 3-4 tablespoons of chopped pepper into it, add a little chicken broth to make it fresh, and mix well.

5.Add a little green onion and ginger slices to the bottom of the plate, put it in the fish head, and spread the mixed chopped pepper on the surface of the fish head.

6.Add water to the steamer and bring to a boil, add the chopped pepper fish head, and steam on high heat for 10 minutes; Sprinkle with chopped green onions, drizzle with an appropriate amount of steamed fish and soy sauce, and finally bring to a boil 1 tablespoon of hot oil and pour it on top.

Delicious and simple big fish head method:Ingredients: 1 fish head.

Excipients: 1 tablespoon oil, 6 grams of salt, 2 grams of sugar, 2 grams of monosodium glutamate, 1 tablespoon of cooking wine, 1 tablespoon of vinegar, 1 tablespoon of light soy sauce, appropriate amount of green onion, ginger and garlic.

Steps: 1. Remove the gills and teeth of the fish head, break it in half, wash it and set aside.

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

3. Put in the fish head.

4. Cook vinegar and cooking wine successively.

5. Add an appropriate amount of light soy sauce.

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

7. Turn over the fish head, add salt and sugar to taste, and simmer for another 2 minutes.

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

9. Remove from the pot and serve on a plate.

One fish head, chopped pepper and pickled pepper, garlic, ginger, tempeh, coriander, light soy sauce, sugar, chicken essence, cooking wine, salt to taste.

1.Clean up the fish head, evenly smear with salt, drizzle with cooking wine, and marinate for about 10 minutes.

2.Chop garlic, ginger, tempeh, pickled pepper and stir-fry in oil until fragrant.

3.Mix light soy sauce, umami juice, sugar, and chicken essence into a sauce, pour it on a fish plate, and then spread it with stir-fried garlic and chopped pepper.

4.After the water boils, steam on high heat for 8 minutes, and sprinkle coriander on the pot.

Fish head, salt, cooking wine, ginger, garlic, green onion, tempeh, oil, chopped pepper, chicken powder.

1.Clean up the fish head, split it into two from the middle of the fish lip and connect the back, evenly touch a small amount of salt and cooking wine, and marinate for about 10 minutes.

2.Finely chop ginger and garlic, and cut green onion into small rings; Soak the tempeh in water, wash it slightly, then drain and set aside.

3.Add a small amount of oil to the wok on the heat, stir-fry the ginger and garlic until fragrant, add the tempeh and stir-fry until fragrant.

4.Mix 3-4 tablespoons of chopped pepper into it, then add a little chicken powder to make it fresh, and mix well.

5.Add a little green onion and ginger slices to the bottom of the plate, put in the fish head, and spread the mixed chopped pepper on the surface of the fish head.

6.Add water to the steamer and bring to a boil, put in the chopped pepper fish head, and steam over high heat for 10 minutes; After removing from the pot, sprinkle with chopped chives, drizzle with an appropriate amount of steamed fish soy sauce, and finally boil 1 tablespoon of hot oil and pour it on top.

1000 grams of silver carp head, 3 grams of salt, 10 grams of green onion, 10 grams of ginger, 3 tablespoons chopped pepper, 4 tablespoons of steamed fish soy sauce, 4 tablespoons of vegetable oil.

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1.After the fat fish head is processed, drain the water, sprinkle an appropriate amount of salt on the thick part of the meat, and add some shredded ginger to marinate for 20 minutes.

2.Place the fish head on a plate, spread the chopped pepper evenly on top of the fish head, and add some ginger slices and green onions.

3.Add water to the steamer and bring to a boil, put the fish head into the steamer, continue to steam on high heat for 15-20 minutes, do not rush to open the lid after turning off the heat, put the fish in the pot and steam for 6 minutes.

4.After the fish head is served, remove the ginger slices and green onion pieces from the chopped pepper, and discard the soup on the plate. Add some chopped green onions and finely shredded ginger, and drizzle with steamed fish soy sauce.

5.Restart the pan, pour the oil and cook until it smokes slightly, then pour the hot oil over the fish head.

Ingredients: 1 silver carp head.

Excipients: 50 grams of wild pepper, 50 grams of chopped pepper, appropriate amount of garlic, 1 tablespoon of seasoning salt, 1 tablespoon of cooking wine.

Steps: 1. Cut the fish head in half, wash it and put it in a container with salt, pour in cooking wine and marinate for 30 minutes.

2. Heat oil in a pot until it is hot for 7 minutes, and stir-fry the garlic until fragrant.

3. Pour in wild pepper and chopped pepper, and add a small amount of water.

4. Boil until the moisture is reduced and the chili oil comes out.

5. Spread the marinated fish head in half, place it on a steaming plate, and pour the boiled chopped pepper sauce.

6. Put it in the steamer, start the steaming mode, and steam for 10 minutes.

7. After steaming, it can be eaten.

How to stew fish head?

Fish head tofu soup.

Ingredients: 500g fish head and tail, 240g frozen tofu, appropriate amount of oil, appropriate amount of salt, appropriate amount of shallots, appropriate amount of ginger, 1 baby cabbage, appropriate amount of wolfberry.

Method:1Clean the head and tail.

2.Put an appropriate amount of oil in the pan and lower the head and tail of the fish at oil temperature.

3.Fry until lightly browned on both sides.

4.Put it in a casserole, fill with water, and add the green onion and ginger.

5.When the fish broth is boiled to a creamy color, add salt to taste.

6.Frozen tofu.

7.After the frozen tofu is cooked, add the baby cabbage.

8.Finish with a sprinkle of goji berries to garnish.

In addition to stewed fish heads, steamed fish heads are also delicious, such as: double pepper fish head.

Ingredients: 1 fish head, 1 spoon chopped pepper, 1 spoon millet pepper, ginger, chives, salt, black pepper, chicken essence.

Method:1Wash the fish head and marinate it in chicken essence with salt and pepper for 10 minutes; Finely chop the green onion, ginger and garlic, and mix with two kinds of chili peppers.

2.Spread two kinds of chili peppers on the fish head, do not use the juice to marinate the fish head, steam in a pot with boiling water for 8 minutes, and simmer for 3-5 minutes.

3.Put oil in a pot, heat until it smokes, bring it down to cool for three seconds, and pour it on the head of the fish.

Yellow croaker stewed with tofu.

Ingredients: 2 yellow croaker, 200 grams of tofu, green onion, ginger, appropriate amount of garlic, 4-5 dried red peppers, a little starch, cooking wine, soy sauce, appropriate amount of vinegar, salt, a little sugar.

Method: 1 Clean the yellow croaker, cut the tofu into cubes, mince the green onion and ginger, cut the garlic into small pieces, and break the dried chili pepper into small pieces;

2 Drain the washed yellow croaker and wipe all the water on the fish with kitchen paper;

3 Apply a thin layer of starch to the fish;

4 Heat the pan, rub the ginger slices on the wall of the pan first, and then pour in the oil (in order to fry the fish skin, the first step is very important);

5 When the oil is slightly hot, put the fish in the fried fish, turn over after 2 minutes, and fry for another 2 minutes;

6 Separate the two fish slightly, leave some space in the pot, add the dried chili peppers, green onions, ginger and garlic and stir-fry slightly;

7 Add soy sauce, cooking wine, salt, then pour in the tofu cubes;

8 Heat the water in a pot, cover the fish and tofu, bring to a boil over high heat, reduce the heat to medium-low, add vinegar and cook for about 15 minutes;

9 Add a little sugar before removing from the pot and cook a little.

Fry the fish head first, then put on the condiments, put on the soy sauce, and put some water for a while, so that it is more delicious.

The best way to make the fish head taste good is to stew it over high heat. It takes a little longer than usual to boil the fish. The stewed fish head is particularly delicious.

How to eat big-headed fish--- garlic grilled fish pieces.

The head of the big-headed fish is generally cooked in soup and delicious, but many people don't know how to deal with the remaining fish body and tail, so it is delicious, it is a pity to throw it away, and it is not delicious to cook it with the fish head, and there are too many spines. Today, I will introduce a very simple and primitive method of big-headed fish body, which can relieve this trouble a little, and the taste is also very good.

Ingredients. Bighead fish body 500 grams.

100 grams of garlic sprouts.

100 grams of celery.

Cornstarch 20 grams.

Edible salt 10 grams.

Ginger 10 grams.

Light soy sauce 10g.

Vinegar 5 grams.

Method steps.

Preparation: Wash the fish, cut into cubes, shred the ginger, cut the garlic sprouts and celery into small pieces and set aside.

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Preparation: Add 20 grams of cornstarch, shredded ginger, 3 drops of vinegar to the fish, appropriate amount of light soy sauce, stir well, and marinate for 5 minutes.

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Heat the pan, add an appropriate amount of cooking oil, after the temperature is heated, add the marinated fish, and fry over low heat.

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Fry the fish on both sides until golden brown, remove and set aside.

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If there is still oil in the pot after scooping up the fish, directly add garlic sprouts and celery, and stir-fry quickly over high heat; If there is little oil, add a little oil first.

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After the garlic sprouts and celery are almost cooked, add the fried fish, stir-fry carefully, and when the garlic sprouts are very celery cooked, you can start the pot.

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Precautions. When stir-frying the fish, you must be careful not to break the fish.

Don't cut the shredded ginger too finely, and don't fry the fish too much to avoid the shredded ginger burning.

Ingredients: 1 bighead fish.

Parsley a small handful.

Salt, green onion, ginger, garlic to taste.

Peppers, star anise, thirteen spices, peppercorns to taste.

Cooking wine, sugar, soy sauce to taste.

Steps: 1. Change the fish to a knife and smear the salt and soak it for half an hour.

2. Soy sauce, cooking wine, sugar sauce for later use.

3. Stir-fry all seasonings with oil.

4. Fry the fish on both sides and pour in the cooking wine, soy sauce and sugar.

5. It is best to stew in hot water over low heat for 20 minutes, turn to high heat to reduce the juice.

6. Finally, put the parsley on a plate.

Ingredients: Bighead fish 1 catty two.

Huaishan 1 pound four.

Oil, salt, soy sauce, wine, ginger to taste.

Steps: 1. Wash the fish head and cut into pieces.

2. Peel and wash and cut into pieces.

3. Cut Huai Mountain and minced ginger.

4. Fry on both sides of the oil pan, add salt, soy sauce and wine, and fry until six or seven layers are cooked.

5. Add appropriate water, Huaishan slices, and minced ginger to the pot together, add appropriate salt, and simmer until cooked.

6. Perfect out of the pot.

Tips: The pure white and fragrant soup is delicious and fresh, so let's get it step by step.

The big-headed fish is called the fat-headed fish, first clean up the fish, break the fish head, fry it in oil for a while, ginger, cooking wine, salt, sugar, heat the water, pay attention, it is hot water, the oil is best lard, and so the fish head soup looks milky white, and then put the tender tofu, do not cover the pot at this time, the tofu should be put in the place where there is soup, and finally add a little chicken essence, and sprinkle a little green onion on it after it comes out of the pot. It's clean and simple, and the fragrant fish head tofu soup is done.

The braised fish is delicious, and the boiled tofu is also delicious.

Fish head tofu soup or chopped pepper fish head, or stewed fish head are very delicious, never get tired of eating.

You can boil the fish head with chopped pepper, it must be delicious.

The fish head is stewed like this:

Ingredients: 2 grass carp heads, 1 coriander, 1 onion, 1 garlic head, 1 green onion, 1 vermicelli, 1 bottle of beer.

Steps: 1. When buying fish heads in the market, let the master split them and cut the teeth, otherwise it will be bitter. Soak the vermicelli in advance until soft, and all the ingredients are ready.

2. Heat the oil, add ginger, garlic, onion, green onion and peppercorns, and stir-fry over low heat until fragrant.

3. Turn off the heat after stir-frying until fragrant. I'm afraid of getting hot. Add the sliced tofu, vermicelli, and fish head.

Again**. Put a spoonful of sugar, 2 tablespoons of light soy sauce, a spoonful of dark soy sauce, a spoonful of oil, and a spoonful of soybean paste. Pour in a can of beer without mixing.

Didn't go over the fish's head. Put another 2 millet spicy. Ground white pepper.

Do not cover the pot and bring to a boil over high heat. Then simmer over low heat for half an hour.

4. After half an hour, the fish head is basically cooked, and then reduce the juice on high heat to taste the taste. Add it to your taste. My experience is that the fish has to taste stronger, otherwise it will be fishy.

5. Sprinkle chopped green onion or coriander after the juice is collected. Well, the delicious casserole stewed fish head is good, a bowl of rice, put a little fish juice, beautiful.

The head part of the fish has a large, hard fin, which is also very fishy, and the fin is not edible, so it is best to cut it off. Then clean the fish head, preferably several times, until the water is clear. Because the fish head is most likely to accumulate x water, if it is not cleaned up, the soup will be easy to fish.

The aroma of the tofu is simmered in the soup. After 5 minutes, remove the stewed fish head soup from the pot and sprinkle pepper and some chopped green onions according to your taste. The fish head soup stewed in this way is nutritious, delicious, fishy, thick and white, suitable for all ages