Fish head recipe features, what are the fish head practices

Fish head tofu soup.

Ingredients: fish head, tofu, egg, coriander, green onion, ginger, coriander seasoning: wet and dry.

1.Heat the pan and pour in 20 grams of cold oil (lard is better), the oil will smoke;

2.Add the ginger slices, put the fish head in the pot, fry over low heat until golden brown on both sides, and pour in the cooking wine;

3.Add 1000ml of boiling water, bring to a boil over high heat, skim off the foam, and add poached eggs;

4.Medium heat for 8 minutes, add tofu (cut into small pieces);

5.Bring to a boil over high heat, add the dry ingredients, and sprinkle the green onion (coriander) from the pan.

Casserole fish head] Ingredients: Half a slice of silver carp head (weighing about 150 grams). 250 grams of tender tofu and 25 grams of shiitake mushrooms.

75 grams of cooked bamboo shoots. 25 grams of Shao wine, 5 grams of minced ginger, 35 grams of soy sauce, 25 grams of tender green garlic, 15 grams of sugar, 15 grams of bean paste, 250 grams of monosodium glutamate, 250 grams of cooked lard, and 250 grams of soup.

Operation: Wash the head of the silver carp, remove the teeth, and make two deep knives on the near head meat, one knife on the gill cover meat, and one knife on the walnut meat. The fish head profile is coated with a layer of crushed bean paste and the front is smeared with soy sauce.

Cut the tofu into long strips and blanch them in boiling water to remove the beany smell. Shiitake mushroom slices. Cut the garlic into pieces.

Heat the casserole on the fire, fry the fish head in the pot when it is hot (about 1760), add soy sauce and Shao wine, sugar, push the fish head over, add 500 grams of soup and water, put in tofu, bamboo shoots, mushrooms, ginger, pour it into the casserole after boiling, move to low heat and boil for 15 minutes, then burn over medium heat for 2 minutes, sprinkle off the foam, add monosodium glutamate, green garlic, pour 25 grams of cooked lard, put the casserole on the chassis and serve.

Special flavor sand tea fish head pot].

Ingredients: half a silver carp head, 75 grams of enoki mushrooms, 3 abalone mushrooms, 6 raw shiitake mushrooms, 1 Chinese cabbage, 3 slices of kelp knots, 1 piece of tofu, 1 handful of vermicelli, 6 slices of fish plate, 1 green onion, 5 slices of ginger, 2 red peppers.

Excipients: 1 tbsp sa cha sauce, 1 tbsp wine, 2 tsp salt.

Method: 1. Wash the silver carp head, put it in a wok, and fry until golden brown on both sides.

2. Cut off the roots of enoki mushroom; Abalone mushrooms and raw shiitake mushrooms cut into small pieces; Chinese cabbage is torn into slices by hand; Cut the tofu into small pieces and fry until golden brown on both sides; The vermicelli bubble is soft; Ginger slices; Cut the green onion and red pepper into the shape of a horse's ear.

3. Stir-fry ginger slices, green onions and red pepper with 2 tablespoons of oil; Add the sand tea sauce and all ingredients (except vermicelli); Finally, add water that can cover the ingredients and simmer over low heat for half an hour.

4. Before cooking, add vermicelli and other seasonings.

Eight treasure fish head soup].

Ingredients: Fish head.

Excipients: pork belly, green onion, ginger, ham, belly tip, sea cucumber, white fungus, river shrimp, small fish yuan, bamboo shoots, bamboo shoots.

Seasoning: white wine, broth, salt, monosodium glutamate, pepper, green onion, ginger and garlic powder.

Operation: 1. Wash the fish head and change the knife for later use;

2. Put oil in the pot, cook until it is hot, stir the ginger and shallots until fragrant, and then add the pork belly;

3. Then put in the fish head, add the liquor, then add the broth, cook for 20 minutes, add salt, monosodium glutamate, pepper and other seasonings and the remaining eight auxiliary ingredients, cook and then start the pot.

Straw mushroom fish head soup].

Ingredients: 1 large fish head, 100 grams of straw mushrooms, 150 grams of loofah, 4 slices of ginger.

Method:1Chop the fish head into large pieces, wash and drain, add an appropriate amount of salt, wine, cornstarch and pepper, mix well, and marinate for a while.

2.Wash the straw mushrooms and open them in two. Peel the loofah, wash and cut into hob pieces.

3.Stir-fry the ginger slices with oil, add the fish head and fry until fragrant, praise the wine, and add an appropriate amount of water.

4.After boiling, add straw mushrooms and loofah, and season with salt when cooked.

It can be made into chopped pepper fish head, and the method is as follows:

Materials. Ingredients; 500 grams of fish head.

Accessories; 3 tablespoons peanut oil, 1 2 tsp salt, 1 small piece of ginger, 5 cloves of garlic, 1 tsp cooking wine, 1 tsp fish sauce, 5 chives, 4 tbsp chopped peppers.

1. Wash the head of the fish, remove the gills and scales. Prepare homemade chopped peppers and ginger, shallots, and garlic.

2. Add shredded ginger to the fish head.

3. Add an appropriate amount of salt.

4. Add cooking wine, grasp and marinate for 20 minutes.

5. After marinating, cover the fish head with homemade chopped pepper.

6. Steam on medium heat for 10 minutes.

7. When steaming the fish, chop the green onion and garlic.

8. Sprinkle the onion and garlic evenly on the fish head.

9. Put a tablespoon of oil in another pot and cook until it smokes.

10. Pour the hot oil evenly over the fish head.

11. Finally, drizzle a little fish sauce to enhance the taste.

The methods of making fish heads are: chopped pepper fish head, fish head tofu pot, casserole fish head, fish head soup, pepper fish head.

1. Chop pepper fish head: first put ginger and garlic and stir-fry until fragrant, then add black bean sauce and chopped chili pepper and stir-fry over medium heat, slowly boil out the fragrance, you can add light soy sauce, oyster sauce, white pepper, sugar, and steam on top of the processed fish head over high heat for 15 minutes.

2. Fish head tofu pot: Heat the casserole, add garlic and shallots and stir-fry until fragrant, put a little soybean sauce and stir-fry, put in the tofu as the base, then put the fried fish pieces, pour in the sauce mixed with light soy sauce, oyster sauce, sugar and water, cover the lid and simmer for 5 minutes, put some green and red peppers and green onions, cover the lid and simmer for 30 seconds.

3. Casserole fish head: Put in the fish head, pour in a can of beer, cover the pot, wait for 8-10 minutes, the meat is cooked, turn to medium-low heat, open the lid and put in the green onions, add a little juice and wait for the green onions to be cooked, and then add minced chives and coriander foam in turn.

4. Fish head soup: Fry the fish head on both sides, add boiling water, and cook for 20 minutes before eating.

5. Pepper fish head: Add ginger rice, garlic rice, pickled cabbage shreds, pickled radish shreds and watercress to fry until fragrant, put in the fish head pieces and simmer over low heat until cooked, put them in the pot and put them in the nest plate, and pour in hot oil.

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 preparation of the fish head is as follows:

Ingredients: 1000g of silver carp head, a piece of ginger, a piece of garlic, half a bowl of soaked pepper (about 200g), two wattle strips, an appropriate amount of millet spicy, 6 green onions, an appropriate amount of salt, 1 spoon of cooking wine, 2 spoons of steamed fish soy sauce, 1 4 spoons of sugar, and a tablespoon of cooking oil.

2. In an empty bowl, add half a teaspoon of salt, 2 tablespoons of steamed fish soy sauce, a spoonful of cooking wine, 1 2 teaspoons of pepper, 1 4 tablespoons of sugar, a little chicken essence and stir well to make the marinade sauce for the fish head.

3. Spread the fish head on the pan, evenly pour the marinade sauce on both sides, marinate for 20 minutes or more, and delay the larger ones. It is better to turn the head of the fish down and massage it a little halfway.

4. Cut half of the ginger into shreds, chop half of the minced ginger, cut the green onion into white sections, and chop the rest of the green onion, minced garlic, soaked pepper and red flail also minced for later use.

5. Ginger and garlic, pepper and red pepper into a large bowl, add a small spoon of salt, and mix well in a small half bowl of pepper water for later use.

6. Take a large soup plate and put in the green onion and ginger shreds at the bottom.

7. Add the marinated fish head.

8. Spread the chopped pepper evenly on the fish head.

9. Boil enough water in a wok, put it in the steaming grid, put the fish head in it, cover it over high heat for 20 minutes, turn off the heat and simmer for another three or five minutes.

10. If there is a lot of juice in the steamed fish head soup, don't put some out. Heat the oil in another pot, and then pour it on the fish head after the oil is hot.