Fish head is rich in nutrients, including the highest content of unsaturated fatty acids omega 3, very suitable for people to eat. Do you know how to make fish head dishes? Do you understand the dish fish head dishes practice? Let me introduce you to 4 kinds of dish fish head practice.

First, braised plaice head practice

Ingredients

1 plaice head (about 1000 grams). Seasoning oil 2 kg (about 100 g), 5 tbsp soy sauce, 3 tbsp shaoxing wine, 2 tbsp vinegar, 2 tbsp sugar, 1/2 tsp salt, 1/3 tsp MSG, 1/3 tsp pepper, 1 tbsp sesame oil, a little green onion, ginger, garlic, star anise, starch.

Method

1, flounder head gill, clean, into the 70% hot oil deep-fried through the golden brown when fishing, control net oil.

2, another pot with a little oil, onion, ginger, garlic, star anise stir-frying pot, cooking wine, vinegar, add soy sauce, sugar, salt, add soup to boil, and then into the fried plaice head, burned with medium heat until cooked to taste, see the hot juice thick thick, add monosodium glutamate, pepper, pick off the green onions, ginger, star anise, the plaice head fish out.

3, the original juice thickened with water starch, dripping sesame oil, poured on the plate of plaice head can be.

Ingredients replaced

fathead minnow replaced flounder head, called braised bighead carp head.

Taste Changes

Season with spicy bean paste and call it braised bighead carp head.

Related Recipes

Second, the practice of raw baked plaice head

Ingredients

1000g of plaice head, garlic slices, oyster sauce, soy sauce, soy sauce, green onions, cooked lard, ginger, sugar, monosodium glutamate, shaoxing wine, refined salt, each appropriate amount.

Method

flounder head after primary processing, cleaned for use. Casserole on the fire, put cooked lard, scallions, garlic, put the fish head, add the above seasonings can be 25 minutes of slow cooking.

Tips

operation

casserole on the fire, put onion, garlic first stir-fried, and then put the fish head boil.

The flounder head should not be cooked for too long.

Third, chopped pepper crowfish head practice

Ingredients

Main ingredients: crowfish head 1

Seasonings: oil, pepper, cooking wine, salt, chopped pepper, sugar, steamed fish soy sauce, green onion, garlic cloves, ginger

Practice

1, crowfish head split in half, gill removal, processing clean, external and internal are smeared with a little salt and pepper, marinate, cool dry water.

2, pour a little oil in the pan, heat, put the garlic cloves, ginger slices burst incense, with medium heat to the fish head on both sides of the slightly fried. (You can omit this step, if not fried, you can properly steam a few more minutes)

3, take a large plate, the fried fish head into the plate broken side down, put on the chopped pepper, a little pepper, ginger.

4, take a small bowl will be steamed fish soy sauce, cooking wine and sugar mix a little, so that the sugar is dissolved, with a spoon evenly poured on the head of the fish, on the pot to steam for about 5-7 minutes, the eyes of the fish basically white, sprinkled with chopped green onions, and then steamed for a minute or two can be on the table

four, spicy black bean sauce steamed plaice head of the practice

Ingredients

plaice head of a fish, the 1 Lao Ganma spicy black bean sauce 1 tablespoon (do not eat spicy can be changed to ordinary black bean sauce), ginger, green onion, salt, chicken essence, Meiji fresh soy sauce

Method

1. flounder head to remove the gills of the fish debris cleaned up, with a knife from the head of the cut in two (do not completely cut), wipe the appropriate amount of salt marinade

2. sequentially poured into the more yellow wine, a little Meiji fresh soy sauce, ginger julienne spread on the fish, and then evenly into the spicy bean sauce. The fish head can be steamed for 5 minutes in a pot of boiling water; heat oil in a separate pot and spread the scallions on the fish, then pour in the appropriate amount of soy sauce and pour the hot oil over the scallions

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