How to stew fish head, delicious and simple

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.

Preparation of stewed fish head:

Ingredients: silver carp head, 1 bean skin, mushrooms, bean curd shallots, ginger, salad oil, salt, cooking wine. Coriander, goji berries, chicken essence.

Remove the fish body, wash the shallots and make small handfuls, and wash and slice the ginger separately; The bean skin is cut into diamond shapes, the yuba is soaked in hot water and cut into sections, and the mushrooms are washed and broken into pieces.

Put cold water in a pot and bring to a boil over high heat, put the fish head, shallots and ginger into the pot; Put some cooking wine and a little sugar.

Bring to a boil over high heat, turn to low heat and simmer slowly for about 15 minutes, add tofu skin, mushrooms, and yuba to a boil over high heat, and then simmer slowly for about 10 minutes.

Until the soup becomes thick and white, then add salt to taste, chicken essence, put it in a basin, sprinkle with coriander foam, wolfberry, and delicious Hualian fish head soup to stew fish head soup.

The silver carp is delicious, and in addition to being braised in addition to being stewed, it can also be stewed.

Because silver carp is rich in protein, fat, carbohydrates, vitamin A, calcium, phosphorus, sodium and iron, after stewing, all nutrients will melt into the soup, which is nutritious and delicious. Traditional Chinese medicine believes that fish is sweet and warm, has the effects of replenishing qi, appetizing, strengthening muscles and bones, tonifying liver and kidneys, etc., and can be used for spleen deficiency, lack of food, indigestion, etc.

After the stewed silver carp head soup is stewed, the soup is thick and white, the meat is fresh and tender, and the taste is delicious, which is a common soup dish in home-cooked dishes.

Ingredients: 1 silver carp head, 1 bean skin, mushrooms, bean curd, shallots, ginger, salad oil, salt, cooking wine, coriander, wolfberry, chicken essence.

Steps: 1. Remove the body of the fish, leave the fish head to clean up, wash it and set aside;

2. Wash and cut all kinds of ingredients: wash the shallots and turn them into small handfuls, and wash and slice the ginger separately; The bean skin is cut into diamond shapes, the yuba is soaked in hot water and cut into sections, and the mushrooms are washed and broken into pieces.

3. Put cold water in a pot and bring to a boil over high heat, put the fish head, shallots and ginger into the pot; Put some cooking wine and a little sugar;

4. After boiling the ingredients in the pot over high heat, turn to low heat and simmer slowly for about 15 minutes, add bean skin, mushrooms, and yuba and then turn to high heat to boil, and then slowly simmer for about 10 minutes;

5. When the soup becomes thick and the color is milky white, add salt to taste, chicken essence, put it in a basin, sprinkle with coriander foam, wolfberry, and delicious silver carp head soup.

Tips: 1. Silver carp is the most suitable for making fish head soup, because the head of silver carp is large, and the meat is rich and tender;

2. When stewing, pay attention to simmering slowly over low heat, and do not add water halfway.

The easiest way to make a stewed fish head is as follows:1. Buy the fish head and split it in half and leave it for 30 minutes to drain the acid.

2. Boil the water in the pot and drip some cooking wine, and then blanch the fish head to remove the fishy water.

3. Put water in the pot and put the fish head in (the ratio of water to fish is 4 to 1).

4. Add the ginger slices again, bring the water to a boil over high heat, and then turn to a simmer and simmer for about an hour.

5. Remove the fish head, put the blanched tender tofu in the pot, and then beat the poached egg (boil for 5 minutes).

6. Add salt, monosodium glutamate, vinegar, sesame oil, and coriander in turn.

7. Mix well and pour into a bowl with fish heads.

Other ways to make fish heads:1. Chop the fish head with pepperCut longitudinally from the lower jaw of the fish head, clean it up and set aside, pour peanut oil, chopped pepper, black beans, minced green onions, minced ginger and minced garlic into the pot, heat until fragrant, pour in oyster sauce, soy sauce and salt, stir-fry evenly, spread the chopped pepper sauce on the fish head, and steam for 15 minutes on high heat!

2. Fish head tofu soupCut the tofu into cubes, fry until the tofu is golden brown on both sides, put ginger, cooking wine, fish head, tofu, pepper 2 grams and 3 grams of salt in the boiling water in the soup pot, simmer for 20 minutes until the soup turns white, and then enjoy it when you remove from the pot.

3. Steamed fish head with soy sauceCut a few knives on the surface of the fish head, sprinkle in salt, cooking wine, white pepper, wipe the surface evenly, then smear the ginger shreds, marinate for 1 hour, remove the ginger shreds after the pickling is completed, put in the millet pepper and black bean sauce, steam in the pot for 15 minutes, sprinkle with chopped green onions, pour a spoon of hot oil and stir-fry until fragrant!

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.

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.

The delicious and simple way to stew the fish head is as follows:Ingredients: 1 fish head, 1 piece of tofu, ginger slices, salt, garlic, chili pepper, white vinegar.

Step 1: Prepare the catfish head.

Step 2: Cut the ginger, garlic and chili peppers.

Step 3: Put the oil and turn the fish head inside outward.

Step 4: Fry slowly over low heat.

Step 5: After frying on one side, turn the fish head over and continue to fry the other side.

Step 6: Fry well, remove the water, and turn on the high heat.

Step 7: Put white vinegar.

Step 8: Boil, add ginger slices, and add salt.

Step 9: Put the tofu.

Step 10: When the tofu is cooked, enlarge the garlic and chili peppers, and simmer for a while.

Preparation of silver carp head.

1: Steamed silver carp head.

Materials. Ingredients: 500g silver carp 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 head.

1.Prepare all the ingredients, wash the fish head and apply vinegar, rinse with water for 3 minutes.

2.Rub the washed fish head with a pinch of salt, add the 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 onion segments on the fish head, sprinkle with new ginger and green onions, and pour light soy sauce.

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

7.After the peppercorns change color, take out the peppercorns and pour them on the fish head.

The second method of silver carp head: silver carp head tofu.

Material. Ingredients: 1000 grams of silver carp head.

Excipients: 20 grams of green peppers, 20 grams of red peppers, 5 grams of chopped green onions.

Seasoning: 15 grams of dry pot seasoning, 7 grams of salt, 10 grams of soy sauce, 8 grams of white sugar, 5 grams of white vinegar, 10 grams of cooking wine, 3 grams of monosodium glutamate, 10 grams of green onions, 20 grams of ginger, 5 grams of garlic, 10 grams of shiitake mushrooms, 5 grams of fungus, 250 grams of northern tofu.

Method. 1. Clean the fish head, split it in half with a knife, and connect the back of the fish head.

2. Heat the pot, put oil on low heat, green onions, ginger, garlic and dry pot seasoning, and stir-fry until fragrant.

3. Put the fish head into the pot with water and other seasonings, cook over medium heat for 15 minutes, add salt to adjust the saltiness, and add monosodium glutamate.

4. Sprinkle in green peppers, red peppers, and chopped green onions.

The delicious and simple stewed fish head is made as follows:

Ingredients: 1 fish head, 1 piece of tofu, ginger slices, salt, garlic, chili, white vinegar, oil, water.

1. Prepare the fish head.

2. Cut the ginger, garlic and chili pepper. Envy pants.

3. Put oil, the fish head is inside outward, and slowly fry over low heat.

4. After frying on one side, turn the fish head over and continue to fry the other side.

5. Fry it, put the water, turn on the high heat, and put the white vinegar.

6. Boil, add ginger slices and salt.

7. Put the tofu, when the tofu is cooked, enlarge the garlic and chili, and simmer for a while.