The practice of Hualien fish head, the practice of lotus fish head

It can be stewed, steamed to make chopped pepper fish head, or fish head tofu pot.

Step 1: First prepare a fish head, the fish head does not refer to a small piece of fish, but a fish head containing some fish, after preparation, put it in clean water and wash it, and then marinate it with ginger cooking wine and chopped green onions for about 10 minutes. After marinating, prepare some warm water, put the fish head into warm water to clean, and then prepare some pepper and Huadiao wine, evenly spread the pepper and Huadiao wine on the fish head, this step can effectively remove the fishy smell of the fish head, after the Huadiao wine and pepper are smeared, put the fish head in the refrigerator and refrigerate for about 10 minutes.

Step 2: Prepare some chopped green onions and minced garlic, the minced garlic must be very crushed, because if the minced garlic is not crushed enough, its flavor will not be able to volatilize. After the minced garlic and green onions are ready, prepare some chopped chili peppers, generally Hunan people have chopped chili peppers at home, and if they don't have them at home, you can go to the supermarket to buy those red canned chili peppers in the supermarket.

Step 3After the fish is marinated, continue to wash it in warm water, remove the five-spice powder on the surface of the fish, and put the fish on a plate after cleaning. Then the prepared chopped pepper is spread on the fish head, the general chopped pepper fish head is divided into red to stir, the green chopped pepper has to be handed over the taste of the two is not too much, but there will be some differences in color, in order to pursue beauty, many friends will use two kinds of chopped pepper. Of course, it doesn't matter if you only use one, after the chili pepper is laid, the minced garlic and green onion are evenly spread, the minced garlic is spread on the second layer, and the green onion is spread on the top.

After this step is done, pour some liquor into the bottom of the bowl, the liquor can mask the fishy smell of the fish, and after pouring the liquor, you can go directly to the steamer.

After steaming, the chopped pepper fish head will have a strong garlic fragrance, which smells particularly good and makes people appetite.

The silver carp head can be used with tofu to make soup, casserole fish head, and chopped pepper fish head.

For example, fish head tofu soup:

Crafting tips. 1.Silver carp is commonly known as "big fish", which allows the master to cut the head of the fish in half and remove the gills, and remove the remaining gills when cleaning, otherwise the fishy smell and earthy smell will be very strong when cooking.

2.There will be water when washing the fish head, and it is easy to splash oil splashes when you put it in the oil pan to fry, so you can sprinkle a little salt to avoid oil splashes and burn your hands.

3.If you don't want the fish head to stick to the pan and break the skin, you can heat the pan, rub the bottom of the pan with ginger slices, then put oil to heat, and put in the fish head to fry.

4.If you want the fish head soup to be fragrant and milky white, the fish head must be fried in oil until golden brown, and then simmered in water to make a white soup.

5.Silver carp is a health food that replenishes qi in temperature, warms the stomach and moisturizes the skin, and is suitable for people with spleen and stomach deficiency, loose stools, and dry food.

6.It is not recommended to pour milk or milk powder into the soup, as it will foam and affect the color of the soup when the soup is cooked.

7.The fish soup should be filled with water at one time, and adding it halfway through will make the soup taste thinner.

Step 1 Cut the soft tofu into small pieces, wash and chop the silver carp head in half, peel and slice the ginger, cut the coriander into sections, pat the garlic flat and remove the coating, and cut the green onion into sections.

Step 2: Heat 5 tablespoons of oil, stir-fry ginger, green onion and garlic cloves, add the silver carp head and fry it slightly, add 2 tablespoons of rice wine, and fry until the fish head is golden brown on both sides.

Step 3 Pour in 4 bowls of water, preferably over the fish head, cover and cook over high heat until boiling, change to medium-low heat and cook for 15 minutes until the soup is milky white.

Step 4 Add the tofu cubes and stir gently, bring to a boil over high heat, then change to low heat and simmer for 5 minutes.

Step 5 Add 1 3 tablespoons of salt, tablespoons of rice wine and 1 2 tablespoons of chicken broth mix, stir together with the ingredients in the pot to taste.

Step 6 Sprinkle in the coriander and chopped green onion and remove from the pan.

<> ingredients are prepared. 1 silver carp head, 30 grams of bamboo shoots, chicken slices, mushroom slices, crab meat, shrimp, ham slices, an appropriate amount of rape heart, green onion, ginger, coriander leaves, vinegar, Shao wine, monosodium glutamate, white pepper, salt, water starch, broth, and sugar.

Methodological steps. 1.Cut the head of the silver carp in the middle and wash it; Wash the rape heart and oil it; Cut the green onion into sections and mince the parts; Slice the ginger and set aside.

2.Heat the oil in a pan, stir-fry the minced chives and ginger, add the silver carp head, and stir-fry for a while.

3.Pour in the broth, add salt, Shao wine, sugar and cook slightly.

4.Add shrimp, crab meat, bamboo shoots, mushroom slices, chicken slices, rape heart, ham slices, and simmer until cooked.

5.Add monosodium glutamate, cook until the soup is less juice, then add water starch to thicken, pour vinegar, and finally add white pepper, and remove coriander.

Hualien fish authentic method:Ingredients: 150 grams of cod, 20 grams of chopped green onions, 2 grams of large ingredients.

Excipients: 3 grams of salt, 50 grams of oil, 5 grams of cooking wine, 10 grams of soy sauce, 5 grams of sugar, 5 grams of chicken essence.

1. Heat the pot, add an appropriate amount of oil, and then turn to low heat.

2. Put the processed fish into the pan and fry until golden brown on both sides.

3. At this time, close the lid to prevent the oil from splashing out.

<>5. Stir well and add an appropriate amount of water to dilute.

6. Pour into the pot and turn to low heat to heat.

7. Cook for about 20 minutes, reduce the juice, and finally add chopped green onion to enhance the flavor.

Material. 750 grams of silver carp head with meat, 25 grams of cooked ham meat and pea seedlings, salt, cooking wine, cooking oil, green onions, ginger slices, and fresh soup.

Method. 1. Wash the gill of the fish head, split it into two pieces, put it in a pot of boiling water and blanch it, remove it and drain it; Cut the ham into slices and wash the pea sprouts.

2. Heat oil in a wok, fry the fish head until golden brown, add cooking wine, green onions, ginger slices and an appropriate amount of fresh soup, boil over high heat, cook the fish head over slow heat until the fish head is crispy, the soup is milky white, scoop the fish head into the soup bowl, and sprinkle with pea seedlings.

3. Bring the soup to a boil, remove the green onion and ginger, add salt and ham slices, and pour it into the fish head soup bowl.

Tips. Peculiarity.

The soup is thick and white, the meat is tender, and the oil is moist and palatable.