How to make a particularly large fish head delicious, and how to make a big fish head delicious

In the case of doing, the first thing to do is to marinate the fried chopped pepper fish head with rice wine, which is conducive to removing the fishy smell, and then put it into the pot, fry it on both sides, add large bone broth, fry the sugar color after boiling, add the appropriate amount of condiments, put it into the fragrant powder, so that the grass carp head is done.

The main ingredient is a grass carp head.

1. Wash and drain the fish head with chopped peppers, then add salt and a spoonful of rice wine to marinate for 10 minutes.

2. Heat the pot for 60 percent, put a small amount of cooking oil, put the marinated chopped pepper fish head into it and fry it gradually over low heat. I should have chopped off those two long thorns, hehe, but I like to eat those thorns, it doesn't look right.

3. After frying one side, turn over one side and fry it, or fry it over medium-low heat.

4. Prepare the seasoning in advance, peel and cut the ginger slices into shreds, wash the chives and cut them into sections, and then prepare a large spoon of chopped chili peppers in advance.

5. After both sides are fried, it is similar to being cooked thoroughly, put ginger slices, garlic, green onion roots, and chopped chili peppers into it, put a small amount of cold water and simmer for three minutes.

6. When the time is up, it is similar to fried sugar, so put a small amount of sesame oil and chicken essence powder. Mix well and mix slightly.

7. Sprinkle the green onion leaves on top. After turning off the heat and setting the plate, although it is a small one, the taste is still not low, and it is also very good for the meal.

The best way to eat or taste the fish head is to stew it lightly. Add warm water to the pot, add green onions, ginger, garlic, peppercorns, salt, then add vinegar and a small amount of soy sauce wine to remove the fishy, boil over low heat and simmer for an hour, which can be out of the pot, both nutritious and delicious.

Stewed big fish head: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.

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 head of the big-headed fish is used to make the head of the fish with chopped peppers, and the body of the fish is used for frying.

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.