What is the seasoning for steamed fish head and how to make it?

Ingredients 1 fish head, 15 grams of green onion, 15 grams of ginger, 15 grams of garlic, a little seasoning of minced coriander 50 grams of Lee Kum Kee garlic spicy sauce, 50ml of Lee Kum Kee steamed fish soy sauce, 1 gram of salt Method 1, prepare a fish head, pay attention to clean it, remove the fish gills and the black membrane inside the fish.

2. Chop the green onion, ginger and garlic into minced pieces and set aside.

3. Wipe the fish head with a little salt, put half of the minced green onion, ginger and garlic in the container 4, after the water is boiled, steam it in the pot. 5. Generally we set it for 10 minutes.

6. Remove the fish juice, as well as green onions, ginger and minced garlic from the finished fish head.

7. Pour in the steamed fish soy sauce.

8. Put the minced coriander 9 next to the fish, put the other half of the minced green onion, ginger and garlic on the fish head 10, and put oil in the pot.

11. When the oil is hot, pour in the garlic spicy sauce and turn off the heat and stir well.

12. Pour heat on the fish head.

Don't put any seasoning when steaming, just put ginger slices and a few green onions, pour out the water in the dish after steaming, throw away the ginger slices and green onions, and put in the shallots cut into thin strips, pour a little hot oil on it, and add soy sauce! You can go to the supermarket and buy a bottle of steamed fish soy sauce, it tastes just right! (Note that soy sauce should not be poured on the body of the fish, but on the side, and ordered when eating, so that it will not be too salty and affect the umami of the fish).

My approach (after the fish is cleaned up):

1. Cut six slices of ginger into shreds, spread half of the bottom of the dish, put the fish (about 600 grams), spread half on the top of the fish, and steam for about 12 minutes (depending on the weight of the fish).

2. Take out the steamed fish, pour out the fish broth and pour Haitian soy sauce (Note: Lee Kum Kee is not suitable for steamed fish); Spread shredded shallots on the fish. (Shredded green onions:.)

Cut about 5 cm long green onions and cut them into strips lengthwise. How much depends on personal preference, I personally like to put more, and it is very refreshing to eat soy sauce after the oil is blanched, hehe).

3. Take an appropriate amount of oil and heat it until it rolls, then pour it on the shredded green onion, and pour the remaining oil on the head and tail of the fish.

Fish is one of the most common meat foods on our public table, especially fresh fish is tender and delicious, and it is also quite rich in nutrients. When it comes to the whole body of fish, I believe many people prefer to eat fish head, after all, the taste of fish head is more refreshing and tender, not only rich in collagen, but also a quite nourishing ingredient.

When making fresh fish heads, we generally take the steaming method, after all, this can well retain the unique fresh and tender taste of the fish head, especially when we choose the fish head, most people tend to choose the land liquid stove to choose the big head fish. In fact, when making steamed fish heads, the method is not very complicated, the most important thing is to choose fresh ingredients, and then with some unique buried and slippery ingredients and condiments, which can not only remove the unique muddy smell of fish heads, but also make the steamed fish heads more delicious.

First of all, we clean the prepared fish head, then divide the fish head into two halves, and then arrange the fish head evenly in a steaming tray. The next step is to prepare a sauce for steaming fish heads, first prepare an appropriate amount of garlic and black bean sauce, red pickled pepper and ginger, change the above condiments to a finely minced state, and then put them in a bowl for later use. The next step is to heat the pot, pour a sufficient amount of cooking oil into the pot, burn until it is five or six percent hot, and then add the black bean sauce, garlic and pepper to slowly fry over medium and low heat until fragrant, and finally add an appropriate amount of salt, chicken essence and oyster sauce to mix evenly, and put it out of the bowl for later use.

The finished condiment sauce is evenly spread on the top of the fish head, then boil the hot water, place the fish head in the steamer and steam it over high heat for about 10 minutes.

When making steamed fish heads, we should pay more attention to the fact that we must remove the black film left on the fish head as soon as possible after cleaning the fish head, so that the fish head will not look more muddy.

Steamed fish head is fathead fish, usually we make dishes about fish in general, most of the dishes we use are grass and land fish or carp, but the ingredients we use in this dish are fathead fish, because this variety of fish is more suitable for steaming this cooking method, not touching celery will lead to the whole fish has no taste at all, and the taste is better than using other fish to steam out, so it is best to choose fathead fish when making this dish.

You should choose silver carp head, carp head, grass carp, sea bass head, crucian carp head, these fish heads are very suitable for steaming fish head, the taste is very good.

I think you can choose Wuchang fish, because the nutritional value of Wuchang fish is relatively high, and the taste is quite good.

Eating fish next to it is good for your health, and I know silver to see how to steam fish heads!

Material: Main material500g fish head

Seasoning

Appropriate amount of salt, appropriate amount of vinegar, appropriate amount of Sichuan pepper, appropriate amount of light soy sauce, appropriate amount of blended oil.

Preparation of steamed fish head1.Prepare all the ingredients, wash the fish head and apply vinegar, rinse with water for 3 minutes.

2.Rub a little salt on the washed fish head stove and add ginger slices and green onions.

3.Boil water in a pot and steam for 10 minutes.

4.When steaming, you can cut the ginger and green onions.

5.After the fish is steamed, turn off the heat for 3 minutes, remove the lid, discard the ginger slices and green onions on the fish head, sprinkle with new ginger and green onions, and drizzle with light soy sauce.

6.Heat the oil in a hot pan and stir-fry with less peppercorns.

7.After the pepper changes color, take out the pepper and pour it on the fish head.

Home-cooked recipe for steaming fish head:Ingredients: 1/2 fish head, 2 tablespoons steamed fish soy sauce.

Excipients: 2 tablespoons oil, 3 grams of salt, 10 grams of red pepper, 2 chives, 2 tablespoons of cooking wine, 10 grams of purple carrot leaves.

Steps: 1. Half a fish head, scrub it with salt.

2. Put it in a basin, smear it with salt and cooking wine, add green onion and ginger shreds and marinate for 20 minutes.

3. Place the perilla leaves at the bottom of the plate, add the fish head, shredded ginger and green onions.

4. Steam for 10 minutes.

5. Take out and throw away the steamed green onions, ginger and the soup at the bottom of the plate, re-add the red pepper shreds, green onions, and pour in the steamed fish soy sauce.

6. Heat the cooking oil in a wok and pour it into the fish head.

The home-cooked recipe for steaming fish heads is as follows:Ingredients: 1 fish head.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of shredded red pepper, 1 spoonful of steamed fish soy sauce, 1 spoon of hot oil.

1. Clean the fish head and put ginger slices under the plate.

2. Boil the water and steam for about 8 minutes.

3. Pour out the fish juice from the pure Yulu, put the green onion, ginger, ruined and red pepper shreds, and pour a spoonful of hot oil.

4. Drizzle with steamed fish soy sauce.

5. The meat is tender.

1 sea bass, accessories: 1 tablespoon vegetable oil, 1 2 teaspoons salt, 1 small piece of ginger

2 tablespoons light soy sauce, 1 head of garlic, 1 teaspoon cooking wine, 2 chives

Step 1Fresh sea bass is slaughtered and cleanly handled.

2.Make three knives on each side of the fish, first smear the fish with cooking wine and then salt.

3.The fish is covered with ginger slices and marinated for 10 minutes.

4.Remove the excess water from the dish and steam for 10 minutes.

5.Chop the garlic while steaming the fish.

6.Heat a tablespoon of vegetable oil in a hot pan and stir-fry the garlic over low heat.

7.Sauté the garlic until golden brown.

8.Remove the water from the dish and arrange with the chives.

9.Pour the garlic and oil over the fish while they are hot.

10.Finally, drizzle with a good light soy sauce.

Cooking skills. Pay attention to the heat when frying garlic, it will have a burnt bitter taste after frying, and immediately pour it on the fish after frying to stimulate the fresh and sweet taste of the fish.

Tip 1: Steamed fish soy sauce is the key to seasoning, which can be bought in supermarkets, but there is really no substitute for umami soy sauce;

2. Just use shredded green onions, shredded carrots and chive leaves just to add a little color;

Ingredients: 1 sea bass, 4 chives, 1 ginger, 1 pinhao chili, appropriate amount of steamed fish soy sauce.

Method: 1 Remove the scales of the perch, wash it, and pick up two knives on the back of the fish, because the back of the perch is relatively thick and difficult to cook, and then wipe the blood with a clean cloth or kitchen paper.

2Drain two broken chives into the plate, this is so that there is space at the bottom of the sea bass and it can be heated evenly.

3. Spread the sea bass, stuff a few slices of ginger into the belly of the sea bass, and a broken chives to remove the smell, steam the sea bass on high heat for about 8 minutes (depending on the size of the fish), and then take it out for later use.

4. During the period, cut the ginger shreds, green onions, cut the ginger shreds and green onions and soak them in water, so as to keep the shape and color of the ginger and green onions beautiful, and the green onions can be soaked more curved and beautiful.

5. After the fish is taken out, if there is too much fish soup on the plate, you can pour out the part, then put the chopped green onions, ginger shreds, hot oil in the pot, and pour the oil over the green onions, ginger and fish.

6. Finally, drizzle the steamed fish with soy sauce.

1 sea bass, 3 tablespoons of shredded ginger, 2 chives, 10g coriander, 40g of rapeseed oil, 40g of water, 1 4 tsp salt, 30g of soy sauce.

Method:1To wash the sea bass, first scrape off all the scales. Then lift the gills of the fish, cut the roots of the gills with scissors, take out the gills, and then take out the internal organs of the fish. Rub the black membrane in the belly of the fish completely, and then turn on the faucet to rinse the fish thoroughly.

2.Boil water in a pot, prepare a heat-resistant long dish with fish, put it on a steaming rack, steam it for 9 minutes, turn off the heat, cut a little with a knife, if the fish meat and fish bones can be easily separated, the fish bones are transparent and cooked.

3.Discard the water from the steaming dish and sprinkle with a portion of chopped coriander, shredded ginger and a small portion of green onion.

4.Pour the cooking oil, soy sauce and green onion into a stainless steel bowl, heat it and pour it over the steamed fish.

5.The middle part can be cut open and the bones can be removed before serving.

6.Then pour the sauce over the fish.