What reservoir fish head is delicious? How to describe the fish head in the reservoir is delicious

Answer: Hello, the fish head of Chagan Lake in the northeast is the most delicious, especially the sauce and fragrant fish head stewed in the iron pot is even more delicious.

This is different for everyone, and there are many ways to make fish heads.

Fish head is a delicacy that many people like to eat, and the most fish head eaten when I was studying was in the school cafeteria. Every day at lunch time, the steamed fish heads with green onions in the canteen are particularly easy to sell, and many students go to eat the fish heads in advance. Nowadays, people's pursuit of food is no longer full, more in the pursuit of deliciousness, for the nutritional value of fish head, the nutritional value is high, the taste is good, especially for food therapy, it has great benefits to the body.

So what are the ways to make home-cooked fish heads? I will share with you a few methods, if you have time, you can also go home and cook it yourself, the delicacy is worth your pursuit of fresh and refreshing fish head, and the rich green onion.

First, the method of steamed fish head with green onions.

Prepare ingredients and ingredients: fish head, chopped green onion, salt, ginger, soy sauce, sesame oil.

Cooking process: 1. Wash the fish head, especially the gills, pick out the impurities, and wash it more than 3 times.

2. Marinate the washed fish head with vinegar for 10 minutes and then wash it, coat the fish head with sea salt, peel and chop the ginger, wash and chop the green onion for later use.

3. After preparation, pinch the juice of chopped green onion and ginger slices into the fish head, and steam it for 15 minutes.

4. After steaming, take another pot, pour in sesame oil, fry the chives to make scallion oil, add some soy sauce together, and pour it into the steamed fish head.

This kind of fish head method pays attention to the freshness of the ingredients, so you can use this method to choose fresh dishes, and eat it while it is hot when eating, so as to feel the delicious fish head, and do not keep repeating the lid during the steaming process, which is not conducive to the taste.

The main characteristics of Qiandao Lake fish head are not only the fish head, but also the spices and cooking methods. Qiandao Lake people roast fish heads, using Qiandao Lake water, soybean paste and other spices, as well as the "homegrown" farmhouse cooking method.

What reservoir fish heads are delicious, the fish of the Red Horse and the Red Horse River are the most delicious.

It is Qiandao Lake in Zhejiang and Fuxian Lake in Yunnan.

The ground is more fresh than bamboo shoots, and the river is more fresh than fish.

The fragrant smell of savoury lingers on the nose and is mouth-watering. Smell its fragrance, the heart is relaxed; Pay for its meat, endless aftertaste.

Fresh and tender, juicy and delicious.

Spring wine is fragrant and cooked sea bass is beautiful, who is drunk together? The cable sleeps under the canopy.

Fresh crucian carp eats silk, parsley and green stream soup.

In the middle of the night, under the moon of the drunken river, the beauty burns the head of the fish with her slender hands.

Yangzhou fresh bamboo shoots take advantage of the anchovy, rotten boiled spring breeze in early March.

Only the perch can be eaten, and the lower officials are also eating fish.

Luoyan fish is fresh enough to eat, and the village is ripe and the fruit is fed for the new.

Bring fish for wine, the fish is fresh and delicious, and the wine is hot to support the head. The plate is not whale salamander meat, but sturgeon is ripe.

It is even more worthy of being attentive to guests, and the fish and rice are fine and fragrant.

The boy calls me to eat, and the rice is hot and the fish is fragrant.

The fish is fragrant and fat, and the rice is smooth and smooth.

The fish in the lake is more fragrant than the meat, and the official wine is heavier than the food.

The Yangtze River surrounds Guo Zhiyu is beautiful, and the bamboo is fragrant with the mountains.

There are many ways to make fish heads, such as chopping fish heads with peppers. Here's how:

1. First of all, prepare two fish heads, 50 grams of chopped pepper, 30 grams of cooking wine, 5 grams of pepper, 20 ml of steamed fish soy sauce, 40 ml of vegetable oil, 5 grams of salt, 20 grams of ginger, and 20 grams of green onion.

2. Wash the fish head, cut it from the middle of the fish lip with a knife, and then make a few diagonal strokes on the thicker part of the fish under the fish head.

3. Spread the cooking wine, pepper and salt evenly on the fish head, then marinate for about 20 minutes.

4. Drizzle a little vegetable oil on the surface of the marinated fish head and spread evenly.

5. Cut the ginger and green onion into slices and spread them on the bottom of the bowl, then put the processed fish head on top.

7. Pour the chopped pepper evenly on the fish head.

8. Put an appropriate amount of water in the steamer and boil until boiling, then put the fish head in and turn it to high heat and steam for about 15 minutes.

9. Take out the steamed fish head, pour off the excess soup in the bowl, sprinkle with chopped green onions, pour in the steamed fish soy sauce, then heat the appropriate amount of oil and splash it on top.