The homely practice of the big fish head, the practice of the fish head of the big head fish

The home cooking of the big fish head is as follows:Prepare a large fish head and split it from the back, so that the fish seller can help, and their tools are easier to use.

Prepare the green onions, ginger and garlic, mince the ginger, and cut the green onion into small pieces. Put oil in the pan, you can put more, and fry the fish head.

When the oil is slightly hot, put the fish back down in the oil pan, pay attention to safety! You can remove the black film, it's lazy. However, I am not sensitive to the smell of fishy smell and do not feel it.

After the color changes slightly, use a spatula and hand to help turn over and continue to fry the other side. Fry the same until it changes color. Be careful.

Then turn over and add the green onion, ginger and garlic. Add the cooking wine. Don't be afraid of too much cooking wine, rely on him to get fishy. Add boiling water, ask for boiling water! Add a pinch of salt to taste and sprinkle with some chives. If you want to be fresher, you can have some MSG.

Here's how:Ingredients: 2 fish heads, 1 piece of ginger, 3 pieces of tofu, 20 grams of celery, 10 grams of wolfberry.

Excipients: 5 grams of salt, 30 ml of oil, 2 grams of pepper.

1. Prepare fish head tofu and ginger cubes.

2. Marinate with a little salt.

3. Cut the water tofu into large pieces.

4. Add a little oil to the fish head and fry over low heat.

5. Fry until golden brown on both sides, put it in a casserole, pour in an appropriate amount of boiling water and boil.

6. Put in the rotten ginger pieces.

7. Boil until the milky white soup is boiled, then add the tofu and continue to simmer.

8. After stewing, sprinkle in the wolfberry celery.

9. Then add an appropriate amount of salt and pepper.

10. Finished product.

The home cooking of the big fish head is as follows:

Ingredients: 800 grams of fish head, 1 tablespoon chopped pepper paste, 2 grams of salt, 1 tablespoon soybean paste, 1 tablespoon starch, 2 tablespoons peanut oil, 2 grams of pepper, 2 tablespoons of soy sauce, 2 shallots, 1 piece of ginger.

1. Remove the gills on both sides of the fish head, then chop the pieces, wash and drain the water, add salt, chopped pepper sauce and soybean sauce and stir.

2. Add starch, pepper, peanut oil and shredded ginger, mix well, marinate for a while, and spread the fish head evenly on the plate.

3. Boil an appropriate amount of water in the steamer, put the marinated fish head on the steaming belt rack, cover the pot, and run on the steaming stool on high heat for about 13 minutes.

4. Heat a wok, pour in cooking oil and soy sauce and bring to a boil, then set aside a handful of shallots to cook until fragrant.

5. Pour the sauce on top of the fish head, so that the braised fish head is ready.

Milky white fish head soup (fresh).

Ingredients: 1 fish head, 1 tofu, white radish, half a small root, 6 slices of ginger, half a green onion, coriander, as you like, salt, appropriate amount of cooking wine, appropriate amount of white pepper, appropriate amount of vegetable powder.

The preparation of milky white fish head soup (fresh).

Prepare the ingredients, and first simmer the fish head with cooking wine.

Then rub it all over the body with salt (you can let it dry for a few minutes) The white radish is dispensable, but I personally prefer its taste, and the flavor of the collision with the fresh fish is addictive.

And it can play a very good role in removing the fish, the tofu I use is tender tofu, one is good taste, and the other is no beany smell.

Heat the pan with cold oil, slide the ginger in the pan, let the pan body be evenly oiled (to prevent the fried fish from sticking to the pan), turn off the low heat, fry the fish head, and also need to slide the pan when frying, in addition to non-sticking, you can also let the fish be heated evenly.

Fry until the surface is golden, turn over and fry, the action is the same, keep sliding the pan, because the fish skin is easier to stick, after frying, boil water, boiling water, boiling water, is boiling water, it is very important, because the protein has been decomposed out, boiling water can be better.

Dissolve in the soup, pour the boiling water and a milky color will come out immediately, cold water will tighten the fish, and try to make as much soup as possible, because it will be reduced in the process of boiling.

After boiling on high heat for 2 to 3 minutes, turn to medium-low heat for 15 minutes, add the ingredients, green onions, and look, thick milky white.

Add the white radish slices (the radish slices can be cut thicker), add the tofu, and bring to a boil over high heat.

Turn to low heat and cook for another 10 minutes, and when the pot is about to rise, add salt, (adding salt too early will destroy the freshness and color of the soup).

Add white pepper to taste, vegetable powder to taste, and finally add a little emerald green coriander.

Chop the pepper and large fish head.

Ingredients: Fish head a.

Chop pepper 2 spoonfuls.

Tempeh to taste.

Ginger and garlic to taste.

Light soy sauce 1 scoop.

Oyster sauce 1 scoop.

Salt to taste. 1/2 tablespoon of liquor.

1 scoop of oil. White vinegar 1/2 tablespoon.

White sugar a little.

The practice of chopping pepper and large fish head.

1.Wash the fish head with salt and cooking wine salt for 15 minutes, then wash with water to control the moisture.

2.Finely chop the ginger and garlic, and chop the tempeh.

3.Oyster sauce, light soy sauce, sugar, salt, white vinegar, white wine.

1.Sauté chopped pepper sauce: Stir-fry all ingredients and conditioning together. (The whole process is a small fire) 2The stir-fried sauce is spread on the fish head.

3.Steam for 25 minutes.

It's ready to eat. Tips:

1.Chopped pepper sauce is key.

2.You can prepare some noodles and eat them with fish broth at the end, which is also super fragrant.

3.The fish head is generally larger, so the sauce should be salty so that the flavor of the steamed fish is just right.

1 fish head, appropriate amount of chopped pepper, 1 tablespoon of high white wine, a pinch of pepper, 1 tablespoon of cooking wine, 1 tablespoon of steamed fish soy sauce, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion.

Method. 1.Wash the head, cut it through the middle of the lip, and make a few diagonal cuts on the thicker part of the fish underneath the head.

2.Sprinkle cooking wine, pepper and salt on the fish head, rub well, and marinate for about 20 minutes.

3.Pour the high liquor into the chopped pepper, mix well and set aside.

4.Drizzle a little oil over the surface of the marinated fish head and spread well.

5.Slice the ginger and green onion into sections and spread them on the bottom of the bowl.

6.Then put the processed fish head.

7.Then spread the chopped pepper from step 3 on the head of the fish.

8.Put an appropriate amount of water in the steamer, bring to a boil, then put in the fish head, cover it, and steam it for about 10 minutes over high heat.

9.Take out the steamed fish head, pour out 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.

Ingredients: 1 fish head, 3 spoons of chopped pepper sauce, 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 piece of ginger, 1 garlic cloves, 3 chives, appropriate amount of salt, 2 tablespoons of oil.

Steps: 1. Clean and process the fish head, scrape the fish scales, and remove the residual internal organs.

2. Slice the ginger, cut the chives into sections, and marinate the fish head with cooking wine, salt, vinegar, ginger and green onion for 20 minutes.

3. Heat the pot, pour in the oil, add the chopped pepper after the oil is hot, stir-fry a few times, turn off the heat and set aside.

4. Rinse the marinated fish head with water, chop the garlic cloves into a puree and spread it on the fish head, then spread a layer of stir-fried chopped pepper, after the water is boiled, steam it in the pot for 20 minutes.

5. Remove from the pot and sprinkle some chopped green onions.

Casserole with fish head.

Health benefits. Ginger: Reduces inversion and relieves vomiting, dissolves phlegm and relieves cough, dissipates cold and relieves the surface.

Cooking wine: low in protein.

Ingredients. 1 large fish head, salt, light soy sauce, five-spice powder, sugar, corn starch, chicken powder, garlic, zhuhou sauce, green onion and ginger, cooking wine, oyster sauce.

The preparation of the casserole with fish head.

1. Wash the fish head, cut it into two, and marinate it with salt for 5 minutes.

2. Stir the fish head with 6 grams of cooking wine, Zhuhou sauce, oyster sauce, five-spice powder, light soy sauce and sugar pickling until it tastes.

3. Stir-fry all kinds of slices, segments and other ingredients and sauces in another pot, and then praise the wine with a little water or make juice in the soup.

4. Wrap the fish head in cornstarch and fry it in an oil pan for 2-3 minutes.

5. Pour the fish head into the pre-heated casserole, cover the pot, pour a little shochu on the noodles, and use the heat of the clay pot to volatilize the aroma of the shochu. After the fish head absorbs the flavor of the juice, add a little thickener.