How to make steamed fish head delicious, how to make steamed fish head

Steamed fish head] First prepare the ingredients:

1.Prepare a silver carp head, first cut it from the middle and scrape off the black membrane inside, which can reduce the fishy smell.

2.Then wash the fish head, put a flower knife on both sides, and put it in a basin to facilitate the flavor of the fish head.

3.Next, marinate the fish head, add 1 gram of salt, 1 gram of pepper to the basin, and an appropriate amount of cooking wine to remove the smell.

4.Half a green onion is cut into diagonal slices, and a piece of ginger is cut into ginger slices and placed in a fish bowl with the green onions.

5.Then spread the seasoning evenly on the top of the fish head, then put the green onion and ginger in the fish head, set aside and marinate for 12 minutes, so that the fish head slowly tastes.

6.Bring water to a boil, put a grate and cover the pot.

7.While the water is waiting for the water to boil, spread the marinated fish head on a plate and top with the green onion and ginger slices.

8.Once the water is boiling, put the marinated fish head, cover the pot with a lid, and steam continuously on high heat for 8 to 10 minutes.

9.Remove the heart of the green onion first, then cut it into shredded green onions, put it in a small pot, cut a piece of ginger into shredded ginger, cut half a slice of red pepper into shredded red pepper, put it together with shredded green onion and ginger, add water to soak, which can make the side dish more crisp.

10.Prepare a small handful of parsley cut into pieces and put them together in a pot for later use.

After a few minutes, you can easily pierce the fish head with chopsticks, take it out and control the soup on the plate, pick out the green onion and ginger slices, and then put an appropriate amount of green onion and ginger shreds, red pepper shreds and coriander for later use.

12.Add a spoonful of cooking oil to another pot, turn off the heat when the oil temperature reaches 7 percent, and pour the hot oil on the fish head to stimulate the fragrance of green onions.

13.Finally, pour steamed soy sauce around the fish head, sprinkle a little coriander for garnish, and serve.

14.Well, this delicious steamed fish head is ready.

Below are the ingredients and seasonings used.

Ingredients: silver carp head, green onion, ginger, red pepper, coriander.

Seasoning: salt, pepper, cooking wine, steamed fish soy sauce.

Eating fish next to it is good for your health, and I know silver to see how to steam fish heads!

Material: Main material500g fish head

Seasoning

Appropriate amount of salt, appropriate amount of vinegar, appropriate amount of Sichuan pepper, appropriate amount of light soy sauce, appropriate amount of blended oil.

Preparation of steamed fish head1.Prepare all the ingredients, wash the fish head and apply vinegar, rinse with water for 3 minutes.

2.Rub a little salt on the washed fish head stove and add ginger slices and green onions.

3.Boil water in a pot and steam for 10 minutes.

4.When steaming, you can cut the ginger and green onions.

5.After the fish is steamed, turn off the heat for 3 minutes, remove the lid, discard the ginger slices and green onions on the fish head, sprinkle with new ginger and green onions, and drizzle with light soy sauce.

6.Heat the oil in a hot pan and stir-fry with less peppercorns.

7.After the pepper changes color, take out the pepper and pour it on the fish head.

Home-cooked recipe for steaming fish head:Ingredients: 1/2 fish head, 2 tablespoons steamed fish soy sauce.

Excipients: 2 tablespoons oil, 3 grams of salt, 10 grams of red pepper, 2 chives, 2 tablespoons of cooking wine, 10 grams of purple carrot leaves.

Steps: 1. Half a fish head, scrub it with salt.

2. Put it in a basin, smear it with salt and cooking wine, add green onion and ginger shreds and marinate for 20 minutes.

3. Place the perilla leaves at the bottom of the plate, add the fish head, shredded ginger and green onions.

4. Steam for 10 minutes.

5. Take out and throw away the steamed green onions, ginger and the soup at the bottom of the plate, re-add the red pepper shreds, green onions, and pour in the steamed fish soy sauce.

6. Heat the cooking oil in a wok and pour it into the fish head.

The home-cooked recipe for steaming fish heads is as follows:Ingredients: 1 fish head.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of shredded red pepper, 1 spoonful of steamed fish soy sauce, 1 spoon of hot oil.

1. Clean the fish head and put ginger slices under the plate.

2. Boil the water and steam for about 8 minutes.

3. Pour out the fish juice from the pure Yulu, put the green onion, ginger, ruined and red pepper shreds, and pour a spoonful of hot oil.

4. Drizzle with steamed fish soy sauce.

5. The meat is tender.

1 sea bass, accessories: 1 tablespoon vegetable oil, 1 2 teaspoons salt, 1 small piece of ginger

2 tablespoons light soy sauce, 1 head of garlic, 1 teaspoon cooking wine, 2 chives

Step 1Fresh sea bass is slaughtered and cleanly handled.

2.Make three knives on each side of the fish, first smear the fish with cooking wine and then salt.

3.The fish is covered with ginger slices and marinated for 10 minutes.

4.Remove the excess water from the dish and steam for 10 minutes.

5.Chop the garlic while steaming the fish.

6.Heat a tablespoon of vegetable oil in a hot pan and stir-fry the garlic over low heat.

7.Sauté the garlic until golden brown.

8.Remove the water from the dish and arrange with the chives.

9.Pour the garlic and oil over the fish while they are hot.

10.Finally, drizzle with a good light soy sauce.

Cooking skills. Pay attention to the heat when frying garlic, it will have a burnt bitter taste after frying, and immediately pour it on the fish after frying to stimulate the fresh and sweet taste of the fish.

Tip 1: Steamed fish soy sauce is the key to seasoning, which can be bought in supermarkets, but there is really no substitute for umami soy sauce;

2. Just use shredded green onions, shredded carrots and chive leaves just to add a little color;

Ingredients: 1 sea bass, 4 chives, 1 ginger, 1 pinhao chili, appropriate amount of steamed fish soy sauce.

Method: 1 Remove the scales of the perch, wash it, and pick up two knives on the back of the fish, because the back of the perch is relatively thick and difficult to cook, and then wipe the blood with a clean cloth or kitchen paper.

2Drain two broken chives into the plate, this is so that there is space at the bottom of the sea bass and it can be heated evenly.

3. Spread the sea bass, stuff a few slices of ginger into the belly of the sea bass, and a broken chives to remove the smell, steam the sea bass on high heat for about 8 minutes (depending on the size of the fish), and then take it out for later use.

4. During the period, cut the ginger shreds, green onions, cut the ginger shreds and green onions and soak them in water, so as to keep the shape and color of the ginger and green onions beautiful, and the green onions can be soaked more curved and beautiful.

5. After the fish is taken out, if there is too much fish soup on the plate, you can pour out the part, then put the chopped green onions, ginger shreds, hot oil in the pot, and pour the oil over the green onions, ginger and fish.

6. Finally, drizzle the steamed fish with soy sauce.

1 sea bass, 3 tablespoons of shredded ginger, 2 chives, 10g coriander, 40g of rapeseed oil, 40g of water, 1 4 tsp salt, 30g of soy sauce.

Method:1To wash the sea bass, first scrape off all the scales. Then lift the gills of the fish, cut the roots of the gills with scissors, take out the gills, and then take out the internal organs of the fish. Rub the black membrane in the belly of the fish completely, and then turn on the faucet to rinse the fish thoroughly.

2.Boil water in a pot, prepare a heat-resistant long dish with fish, put it on a steaming rack, steam it for 9 minutes, turn off the heat, cut a little with a knife, if the fish meat and fish bones can be easily separated, the fish bones are transparent and cooked.

3.Discard the water from the steaming dish and sprinkle with a portion of chopped coriander, shredded ginger and a small portion of green onion.

4.Pour the cooking oil, soy sauce and green onion into a stainless steel bowl, heat it and pour it over the steamed fish.

5.The middle part can be cut open and the bones can be removed before serving.

6.Then pour the sauce over the fish.