How to cook fish head soup deliciously, the practice of fish head soup

Fish head tofu soup: 1 head of the gill fish; a piece of tofu (cut into half thick, one-inch square slices); 1/2 tomato (sliced); a few shiitake mushroom slices, yellow flowers, black fungus, magnolia slices, and green bamboo shoot slices; 50 grams of lard; 30 grams of ginger; 50 grams of green onions (two and a half inches long); 10 grams of garlic slices; 50 grams of wild pepper; 5 grams of Sichuan peppercorns; White pepper, appropriate amount of salt, cut the ginger in half, wipe it at the bottom of the hot pan with the cut surface (to prevent the fish skin from sticking to the pan when frying the fish head), pat the ginger with the side of the knife and set aside, after the lard is heated in the pot, choke the pot with peppercorns (take out the pepper), fry the fish head over medium heat until it is slightly yellow, add ginger, green onions, garlic and wild pepper to simmer the fragrance, pour boiling water and add salt, and burn until the soup becomes milky white (it only takes two or three minutes to stew the soup to make the soup milky white), and stew the mushroom slices, yellow flowers, black fungus, and magnolia slices over medium heat for about 3 minutes, Add tofu and green bamboo shoot slices, add tomato slices and pepper after the soup is boiled and stir slightly (no need to put MSG, so as not to destroy the original umami of the fish).

First, wash a fish head, chop it into pieces, cut a few slices of ginger, cut 6 8 pieces of white tofu into pieces, and cut a bag of Chaozhou salted sauerkraut into shreds. Then put oil in the hot pan, wait for the pot to be hot, put in the fish head and fry it on low heat until it is slightly yellow on both sides, pour in an appropriate amount of water, put in the white tofu, bring to a boil over high heat, then turn to low heat, and then boil for about an hour, when the soup is cooked fifteen minutes before the soup, put in the salty sauerkraut. After the soup is cooked, add some coriander or green onions to the soup bowl to make it sweeter.

1. Ingredients: a large fish head (about 1000 grams).

2. Ingredients: 4 garlic, 1 green and red pepper, 20 grams of ginger (crushed), 20 grams of green onions, 1 coriander.

3. Seasoning: 8 grams of chicken powder, 20 grams of oyster sauce, 20 grams of soy sauce, 40 grams of black pepper juice, 10 grams of peanut butter, 10 grams of corn starch, 3 grams of sesame oil, 3 grams of pepper, 20 grams of Shao wine, 8 grams of refined salt, 2 grams of sugar.

4. First rinse the big fish head and touch it clean, open the edge, coat it with a little salt, chicken powder, and smear a little cornstarch.

5. Heat the sand nest enough and mix the claypot sauce for later use.

6. Add a little oil to the material head, fry the fish head, and then put in the claypot sauce until cooked, add a little oil while bursting, and then put the coriander and cover the wine to dismantle the banquet.

How to make the fish head pot:1.Wash the salmon head and cut it into small pieces. Add rice wine, oyster sauce and a spoonful of water, mix the fish head well and marinate in the refrigerator for 30 minutes.

2.Pat the fish head on both sides with a thin layer of cornstarch and fry in an oil pan until browned on both sides.

3.Leave a little oil in the pan, add the garlic and shallots and stir-fry until fragrant.

4.Pour the fragrant garlic and green onion into the pot and spread the bottom layer, spread the fish head on the garlic, pour in the sauce of the pickled fish, add two teaspoons of XO sauce and a small amount of water, and then cover the coriander and chili pepper on the fish.

5.Cover and simmer over low heat for 5mins.

The preparation of the fish head pot is as follows:

Material:

1 fish head, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 green pepper, 1 onion, 200 grams of yuba, 2 slices of ginger, 2 garlic rice, half a bowl of water, 4 fried tofu.

Method:

1. Wash and cut the grass carp head, wash and cut the garlic sprouts and celery into 2-3cm pieces, slice the ginger, and peel the garlic.

2. Wash the casserole until it is on low heat and boil the water in the pot, add the oil, put in the garlic, ginger slices and peppercorns when the oil is warm, and then add the bean paste to burst the flavor. Then put the grass carp head into the casserole and fry it on high heat, turn it over frequently, and when the fish head changes color, put in cooking wine, light soy sauce, oyster sauce, turn it over again, add 1 3 bowls of water, cover the casserole lid, and steam out on low heat and slow steamer lid.

3. Open the lid when the lid is bubbling, put in garlic sprouts, celery, salt and condiments, turn it lightly, cover the pot and steam for 30 seconds to 1 minute, and you can eat.

How to cook ginger and scallion fish head:

1. Wash and chop the silver carp head into pieces, add starch and mix well;

2. Fill the frying pan with oil and cook until it is hot, then fry the fish head until it is hard;

3. When the oil is warm, add ginger slices and stir-fry until fragrant, add the fish head and fry until golden brown, remove the oil;

4. Cut the green onion into sections and cut the garlic into minced pieces;

5. Put the starch in a bowl and add water to make wet starch for later use;

6. Wash the coriander and cut it into short sections;

7. Heat the chicken fat in the wok, add the green onion, minced garlic and Zhuhou sauce and stir-fry until fragrant, add cooking wine, water, oyster sauce, sugar, monosodium glutamate, pepper, put in the fish head, dark soy sauce and boil, pour in sesame oil, thicken with wet starch, pour in chicken fat, pour into the hot pot, sprinkle the coriander segment, cover the lid, and pour an appropriate amount of cooking wine along the lid of the pot.

Material:

40 grams of clear oil, 1 Dalian fish head, 75 grams of shallots, 75 grams of ginger slices, 40 grams of minced garlic, 20 grams of Shaoxing wine, 50 grams of chicken broth, 50 grams of water, a little salt, a little sugar.

Method:

1.Take a casserole, add clear oil, heat it, shallot slices, ginger slices, minced garlic over medium-high heat, and then add Dalian fish head, Shaoxing wine, chicken broth, and water to simmer for about 8 minutes.

2.Add salt and sugar to the pot in recipe 1 to taste, and wait for the water in the casserole to dry slightly.

1.Choose a big-headed fish for the fish head.

2.Wash and chop into evenly sized pieces.

3.Cut the shallots, garlic, ginger and red pepper into slices for later use.

4.Cut the celery into pieces and set aside.

Ingredients needed:

Silver carp head, ginger, onion, shallot, green pepper, garlic, bell pepper.

1. Cut the shallots, slice the ginger, shred the onion, cut the green pepper into shreds, and cut the bell pepper into chili rings. Scrape off the black membrane on the inside of the fish head, clean it and cut off the fins with a knife, then chop the fish into pieces, clean the fish pieces with beer to remove the smell, drain the water and marinate the fish pieces.

2. First add a little oyster sauce, light soy sauce, dark soy sauce, ginger slices, half a spoon of salt and grasp it well with your hands, then put in two spoons of corn starch, grasp and marinate for 30 minutes. Pour oil into a hot pan, add the fish pieces and fry until both sides change color, then remove and drain the oil for later use.

3. Pour a little base oil into the casserole, add ginger slices, garlic, onion shreds, and green onion knots and stir-fry for a while, put in the fried fish pieces, cover the pot and simmer over medium heat for 20 minutes, so that the fish pieces are cooked and flavorful, then drizzle with a little sesame oil and light soy sauce, sprinkle with white pepper, pour in high white wine to enhance the flavor, and put in green and red pepper shreds and red pepper rings.

4. Cover the pot again and simmer for two minutes, then add coriander to garnish with delicious food. A pot of salty and umami, very delicious casserole baked fish head, is ready.

5. Its color is plain and elegant, the soup is pure and fragrant, the fish head is fat and delicious, with a strong garlic fragrance, which makes people have a great appetite.

<> "Home-style version of the fish head pot."

Ingredients: big head fish head, garlic, old ginger Bu Qi rui, shallots, onions, millet spicy, scallop sauce.

2. Preparation: 1Wash the fish head, cut it into cubes, add three tablespoons of high white wine, one spoonful of chicken essence, one spoonful of soy sauce, two spoons of conchord paste, two spoons of oyster sauce, sweet potato flour, a little pepper, ginger slices, knead well and marinate for half an hour.

2.Ginger garlic, onion, millet spicy diced for later use.

3. Method: Heat the oil in a hot pan, add ginger and garlic, onions, and millet to stir-fry until fragrant, put in the fish head and spread it on the surface, pour the marinated sauce together, pour a circle of rice wine, cover and simmer for 15 minutes, open the lid and put the shallots in the pot.

How to make fish head soup

Ingredients. Fish head 1 pc.

4-5 pieces of yuba.

3 green and red peppers.

Appropriate amount of bamboo. Ginger, garlic and green onion to taste.

Oil, salt, starch, cooking wine, oyster sauce, sugar, liquor to taste.

Time. Preparation: 30 minutes.

Production: 20 minutes.

Method:1.Bamboo, is a long strip of yuba, when you buy to ask the boss to ***, it is not easy to rot and will not be cooked all the time, first soak in water until soft, and then cut into sections, green and red peppers, ginger, onion and garlic are washed and cut for later use, and then take a small bowl, add 2 spoons of oyster sauce, 2 spoons of light soy sauce, 2 spoons of starch, 1 spoon of sugar and an appropriate amount of water to mix into a sauce for later use.

2.Wash the fish head during the soaking bamboo, add cooking wine and salt, marinate for 20 minutes, flip 2 times during the period, generally let the fish seller chop the fish head into small pieces, which is more convenient to cook. After marinating, drain the water, blot the remaining water with kitchen paper, and sprinkle the surface evenly with starch.

3.Take a non-stick frying pan, heat it, add oil, the amount is slightly more, first fry the fish head on both sides until golden brown, and then fry the bamboo until golden brown.

4.Continue to use the same pot to add a little oil, stir-fry ginger, shallots and garlic, then add fish head and bamboo in turn, add an appropriate amount of water, boil for 3 minutes, then pour in the sauce and stir-fry evenly, and turn off the heat while the juice is still more.

5.Preheat the casserole on the other stove, transfer the bamboo fish head in the non-stick pan to the casserole, pour the juice from the noodles at the end, put the chili pepper, cover the lid, prepare a small glass of white wine, sprinkle it along the edge of the lid, simmer for 2 minutes (if the juice is less, you can add some boiling water in an appropriate amount), and finally sprinkle the green onion and eat.

Summary. Ingredients: half a fish head, 250 grams of seafood mushrooms, carrots, ginger, chives, salt, oil, and white pepper.

Method: 1. Handle the chives, carrots and ginger separately, and clean the seafood mushrooms and set aside. 2. Heat the oil in the pot, add the ginger slices to burst the fragrance, then add the fish head, keep the medium heat and fry until golden brown on both sides, change the heat to high, then add boiling water, wait for the soup to boil for about 15 minutes, and add the carrots, seafood mushrooms, and green onions together.

1. Fry the fish head evenly on both sides until golden brown, and then stew until the soup is thick and white. 2. Adding an appropriate amount of white peppercorns can effectively remove the fishy smell and make the fish soup more delicious.

Ingredients: half a fish head, 250 grams of seafood mushrooms, carrots, ginger, chives, salt, oil, and white pepper. Method:

1. Handle the chives, carrots and ginger separately, and clean the seafood mushrooms and set aside. 2. Heat the oil in the pot, put in the ginger slices to burst the fragrance, then add the fish head, keep the medium heat and fry until both sides are golden brown, change the heat, then add boiling water, wait for the soup to boil for about 15 minutes, add the carrots, seafood mushrooms, and green onions together. 3. Keep the heat high and continue to cook for about 10 minutes.

2. Adding an appropriate amount of white peppercorns can effectively remove the fishy smell and make the fish soup more fresh and resistant to blind beauty.

Fish head soup is rich in glial protein, calcium, zinc and other trace elements, fat and calories are very low, regular consumption has the effect of strengthening the spleen and replenishing qi, warming the stomach, and beautifying and moisturizing. In particular, it has more therapeutic value for patients with stomach disease, hypertension, atherosclerosis, diabetes, etc. In addition, the fish head and skin repentance seafood mushrooms are stewed into soup and drunk, which can not only warm up the body and strengthen the brain, but also make people moisturize and delicate.