How to make big headed fish soup, how to make big headed fish head soup

The fish head is the essence of a fish, after all, the fish is usually a head, and the fish head is often used alone to make dishes. For example, fish head hot pot, fish head soup, etc., it is a little troublesome to make fish head hot pot at home, and the most important thing to do is fish head soup, but the most important thing in the practice of fish head soup is how to boil the fish head soup white.

Preparation of fish head soup.

Preparation of ingredients. 300 grams of silver carp head, appropriate amount of oil and salt, vinegar, a little ginger.

Methodological steps. 1. Wash the fish head, add shredded ginger in the cold oil in the wok and stir-fry;

2. Then put in the taro, fry the face until fragrant, then add an appropriate amount of water, and drop in a little white vinegar;

3. After simmering over high heat, slowly simmer over low heat until the soup turns white, then sprinkle in an appropriate amount of salt and stir well.

Tips: The addition of vinegar promotes calcium absorption.

Homemade fish head soup preparation.

Preparation of ingredients. Fish head, tofu, salt, chicken essence, appropriate amount of green onion and ginger, pepper, a little vegetable oil, appropriate amount of water.

Methodological steps. 1. Wash the fish head, cut it from the middle, and cut the tofu into pieces for later use;

2. Heat oil in a pan and fry the fish head until lightly browned on both sides;

3. Then put the fish head aside, add green onion and ginger and stir-fry until fragrant, add an appropriate amount of water to cover the fish head;

4. Cover, boil over high heat until boiling, then change to medium-low heat, and cook for 10 minutes until the soup is milky white;

5. Then add the chopped tofu cubes, cook over medium heat for about 5 minutes, add chicken essence, salt and pepper.

Tips: Rubbing the pan with ginger before frying the fish and then pouring oil to fry it will not stick to the pan so easily.

Preparation of gastrodia fish head soup.

Preparation of ingredients. Fish head, tofu, jujubes, wolfberry, ginger slices, salt, oil, gastrodia appropriate amount.

Methodological steps. 1. Put the jujube and gastrodia into a clay pot, add two bowls of water to boil, then turn to low heat and cook for about 40 minutes;

2. Put oil in a frying pan, add ginger slices, and then fry the fish head until golden brown on both sides;

3. Add 3 bowls of water and cook for 10 minutes until the soup turns white;

4. Then add the tofu cubes and boil again, pour into the clay pot after boiling;

5. Simmer for 20 minutes, then sprinkle in the wolfberries and add a little salt.

Preparation of taro fish head soup.

Preparation of ingredients. Appropriate amount of fish head, taro, a little fish sauce, ginger slices, minced green onions, and appropriate amount of water.

Methodological steps. 1. Peel the taro and clean it, cut it into pieces and fry it in an oil pan until it is slightly yellow and set aside;

2. Heat the oil in a pot, add the ginger slices and fish head, fry until yellow, then add hot water;

3. After boiling over high heat, put the taro in the pot and boil for a while, then pour it into the casserole, cover the pot and cook on low heat for half an hour;

4. In addition, add a little oil in the wok, add minced green onions and stir-fry until fragrant, pour the fish soup into the pot and drizzle with fish sauce after the fish soup is cooked.

Steps: 1 handful chop the shallots.

2 kohlrabi, minced.

3 Chop the fish into small pieces and don't cut them too thickly.

4 Heat the oil in a pan and fry the fish pieces over low heat.

5 Fry until golden brown on both sides and half-cooked.

6 Then put the salt, and the kohlrabi, and the shallots.

7 Pour in an appropriate amount of water, cover the lid, cook on high heat for about 5 minutes, and finally put the fried vegetables in and serve.

Ingredients: 1 large fish head, 1 piece of tofu, 1 gourd, 2 slices of ginger.

Seasoning: 1 2 teaspoons salt, a pinch of pepper.

1. Cut the big fish head, wash it and wipe it dry, add seasonings, mix well and marinate for a while.

2. Soak the tofu in water.

3. Scrape off the skin and cut into large pieces.

4. Heat the pan and add ginger slices, fry the large fish head slightly, and take out the fish head and ginger slices and put them on a plate.

5. Boil 4 cups of water, add fish head, tofu, gourd and ginger slices, turn to medium heat and cook until the ingredients are cooked thoroughly, add salt to taste.

1. Remove the gills of the head of the freshly killed big-headed fish and cut it in half from the back of the head (you can also sell the fish to help you deal with it).

2. Slice the ginger, cut the green onion into chopped green onions, cut the chili diagonally, and set aside. 3. Pour oil into the hot pan, and when the oil smokes, put the fish head in and fry it.

4. Fry on both sides, then add ginger slices and fry them in oil, then add cooking wine, boiled water (the water should be 1 cm higher than the fish), and then add chili peppers (Hunan people are so hobbies).

5. On high heat for five minutes, then turn to low heat and simmer until the soup is white.

6. Finally, add edible salt, chicken essence, a few drops of vinegar, stir the soup to taste, and then put it in a bowl and sprinkle with chopped green onions.

Summary. Hello, dear, big-headed fish head soup 1Soak the black beans in advance and simmer them in a pressure cooker for 15 minutes.

2.After the big-headed fish is processed, cut into pieces, fry it in the pot, move it to the soup pot, heat the water and boil it into a milky white soup, pour in the pressed black beans, and simmer for half an hour.

How to make soup with a big head of fish.

Hello, dear, big-headed fish head soup 1Soak the black beans in advance and simmer them in a pressure cooker for 15 minutes. 2.After the big-headed fish is processed, cut into pieces, fry it in the pot, move it to the soup pot, heat the water and boil it into a milky white soup, pour in the pressed black beans, and simmer for half an hour.

Dear, hello, [Ingredients]: Ingredients: 1 freshly killed big-headed fish head; Excipients:

ginger, green pepper (if you don't eat spicy, you can leave it out), green onions; Seasoning: edible salt, cooking wine, chicken essence, vinegar, boiling water [Method]: The first step:

Remove the gills of the freshly killed big-headed fish, cut it in half from the back of the head (you can also sell the fish to help you deal with it), slice the ginger, cut the green onion into chopped green onions, cut the pepper diagonally, and set aside.

Hello dear, the second step: pour oil into the hot pan, and when the oil smokes, put the fish head in it and fry. Fry on both sides, then add ginger slices and fry them in oil, then add cooking wine, boiled water (the water should be 1 cm higher than the fish), and then add chili peppers.

Step 3: Heat high for 5 minutes, then turn to low heat and simmer until the soup is white. Finally, add edible salt, chicken essence, and a few drops of vinegar, stir the soup to taste, and then put it in a bowl and sprinkle with chopped green onions.

A tender and fragrant fish soup is ready, and the uneaten fish soup can be made into delicious fish meal in the morning, of course, the fish should be eaten fresh, and it is the best when it is just done.

Hello, dear, [tips for big-headed fish soup] 1Big-headed fish must be killed freshly, and the freshest fish must be eaten when eating. 2.

Friends who like to eat perilla and coriander can also add it, and you can also add tofu and the like to cook it with a large family. The reason why nothing is added is to eat the original flavor of the fish itself, which is more delicious. 3.

The fried fish must be boiled with boiling water, so that the heat is even, and the fish meat is more tender. (In the past, the fish used to be fried and boiled with cold water, and then covered with a lid and boiled over high heat for more than 40 minutes, so that the fish soup would be more delicious and delicious, and the fish might be inferior.) ）5.

Hello dear, do you have any other questions? I'm glad to keep you answered<>

Ingredients: 1 head fish, 1 tofu.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of cooking wine, appropriate amount of Sichuan pepper powder, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of soy sauce, appropriate amount of bay leaves, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of coriander, appropriate amount of ginger, appropriate amount of garlic.

The steps for big-headed fish head soup are as follows:

1. Wash the fish head, cut the tofu into cubes, mince the green onion, slice the ginger and slice the garlic.

2. Heat the oil in a pan and stir-fry the green onions, ginger and garlic, star anise, bay leaves and cinnamon to bring out the fragrance.

3. After the fragrance is stir-fried, start to fry the fish head until golden brown on both sides.

4. Pour in an appropriate amount of liquor, add Sichuan pepper powder, an appropriate amount of sugar, an appropriate amount of vinegar, and finally add an appropriate amount of water.

5. Cover the pot, bring to a boil over high heat, turn to medium heat and simmer for 20 minutes, then add tofu cubes and stew for about 10 minutes.

6. Add monosodium glutamate and salt to taste, sprinkle with coriander.

Materials:

1 and a half catties of large fish head, 1 tael of gastrodia, 3 taels of Chuanxiong, 3 taels of angelica, 1 tael of ginger, 1 tael of codonopsis, 2 tablespoons of wine, 1 teaspoon of salt, and 2 cups of soup.

Method

1.The head of the large fish is opened to remove the gills, and then washed; Ginger shredded; Chuanxiong, Angelica dahurica, and Codonopsis are washed and soaked; Gastrodia is additionally soaked in water.

2.Chuanxiong, Angelica angelica, and Codonopsis are boiled in water until the flavor is revealed.

3.Fry the large fish head until fragrant, add 1 tablespoon of wine, and then add shredded ginger and cook.

4.Add Chuanxiong, Angelica Angelica, Codonopsis, Gastrodia and soup together and boil, cover and bake for 5 minutes.

Tips

Exorcism, treatment of head and wind pain, brain tonification and forgetfulness; It is also effective for women to go to the wind after childbirth, which can increase physical strength and refresh the mind.

How to make fish head soup delicious.

Ingredients: 1 fish head, 250 grams of tofu, appropriate amount of salt, a little chicken essence, a little green onion, 5 grams of ginger, an appropriate amount of pepper, an appropriate amount of vegetable oil, 4 bowls of water.

Method1. Wash the fish head and split it in half from the middle.

2. Put oil in the pan and cook until it is 7 hot, and fry the fish head pieces in the pan until slightly browned on both sides.

3. Stir the fish head to the side of the pot, add the green onion and ginger to fry slightly, pour in 4 bowls of hot water, it is advisable to cover the fish head, cover the high heat and cook until boiling, change to medium-low heat and cook for 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.

Fish head tofu soup.

Ingredients: 1 fish head, 2 pieces of tofu, appropriate amount of ginger slices, appropriate amount of wolfberry, appropriate amount of cooking wine, appropriate amount of salt.

Method1. Wash the fish head, put a little cooking wine, a little salt, grab it, and remove the fishy smell.

2. Cut the tofu and soak it in water for later use.

3. Fry the fish head on low heat on both sides. Fry the fish head. After the fish head is browned, turn on the high heat, add the boiling water, and add the ginger slices and wolfberries at the same time.

4. Bring to a boil over high heat, then change to medium-low heat and cook for 15 minutes until the soup is milky white.

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

6. Put the green onions in the pot.

Fish head soup stewed.

Ingredients: fish head, appropriate amount of peanut oil, appropriate amount of salt, 10g of green onion, 10g of ginger, appropriate amount of cooking wine, appropriate amount of pepper.

Method1.The fish head is cleaned, and the green onion and ginger are washed and set aside.

2.Prepare with fish head cooking wine, pepper and a little salt.

3.The ginger is divided into slices and minced ginger, and part of the green onion is cut into flowers, and part is tied into small bundles.

4.Put about three bowls of water in a pot, add a little cooking oil when the water boils, add ginger slices and small bundles of green onions.

5.We first process the fish high and then put water in the pot. Then add the fish head and bring to a boil. Skim off the foam, add the chicken juice, cover and simmer over medium-low heat for 25 minutes, then remove the bundle of green onions and ginger slices.

6.Add salt, pepper, minced ginger and chopped green onion.

Casserole fish head. Ingredients: 1000 grams of silver carp head, 500 grams of brine tofu, 150 grams of dried vermicelli, 500 grams of fresh oyster mushrooms, 100 grams of winter bamboo shoots, 250 grams of tarpai.

MethodSimmer the fish head, tofu, pea vermicelli, oyster mushrooms, bamboo shoots, green onion and ginger and condiments over medium heat for 30 minutes. Add the tower vegetables and cook them slightly (if you like spicy food, you can add dried chili peppers to stew together).

Fish head soup, generally washed fish head cold water pot, boil over high heat, simmer over medium heat, add an appropriate amount of salt, stew until the soup has a concentration and add seasoning It tastes good!

As soon as the weather is cold, the fish head hot pot or casserole fish head will be popular with diners, and the fresh and fragrant "hot and spicy" will be "hot and spicy". The head of bighead fish (bighead carp) is the first choice for making hot pot or casserole. People generally eat more big-headed fish and fish heads, less touch the fish body, but in fact, the fish meat of big-headed fish is fresh and tender, rich in protein, this time to introduce the stewed tofu big-head fish, that is, even the head with the body into the soup, the fresh sweetness of the fish and the fragrance of the tofu, very "and taste".

Method:1Wash and slaughter the fish, separate the fish head from the fish body, open the fish head, cut into pieces, and the fish body is also open and cut into pieces;

2.Rinse the tofu and cut into cubes; Wash and mince the coriander and shallots;

3.Pat a small piece of ginger, heat the pan, rub it on the pan with ginger pieces, put two tablespoons of oil, wait for the oil to be 60% hot, fry the fish until it is slightly yellow;

4.Pour 6 bowls of water into a wide-mouthed clay pot and bring to a boil, scoop up the fried big-headed fish and put it into the clay pot, and simmer over medium-low heat for 30 minutes;

5.Add the tofu and cook for 15 minutes, season with salt, sprinkle with coriander and chopped green onion and taste.

Efficacy: Warms the stomach and invigorates qi, moisturizes the lungs and skin.

Fry it first, add water when it is browned, add green onions, ginger and garlic, stew, add other ingredients before cooking, according to your preferences, don't forget to enhance the flavor of chili.

Good appetite!