When this dish is stewed, add the cooked swim bladder, old cucumber slices, edamame rice, green peppers, enough garlic seeds and yellow wine. The dishes made are salty, sweet and rich in materials.

Making:

1, 1 The fish head of silver carp in the reservoir (weighing about1.5kg) was washed, and the fish head was divided into continuous pieces from the chin of the fish, washed, and Jiang Shui onion was added to the surface, and 5g pepper was added for pickling for 30 minutes.

2, 200 grams of swim bladder (sophomore) drowning; Peel the old cucumber, cut it into diamond-shaped pieces, and put 200 grams into a plate.

3. Add150g cooked lard and150g rapeseed oil to the pot. When it's 50% hot, add small ingredients (50g leek and 50g ginger slices) and saute until fragrant, then add fish head (fish skin facing down) and fry until golden brown, then turn over and fry until golden brown.

4. Pour 20g of dried chili and cook, add 1 kg of two kinds of soup and seasonings (150g of garlic seeds, 50g of sugar, 20g of aged vinegar and soy sauce, 80g of soy sauce and 250g of yellow rice wine) and boil. After swimming, add the swim bladder, old cucumber slices, green pepper and red rice wine.

Salmon head (non-hotpot)

Place of production: Wang Yong.

Making:

1. Wash the first half of fresh silver carp (weighing about 750g), cut it into large pieces, add 5g of salt, 2g of monosodium glutamate and 2g of white pepper, marinate it with cooking wine 15g/5min, take it out and rinse it off.

2, 500 grams of net bullfrog washed and cut into pieces.

3. Blanch 250 grams of green bamboo shoots, remove the water control and put them at the bottom of the container.

4. Add 250g salad oil and 250g cooked lard to the pot. When the pot is heated to 50%, add 50g of onion, ginger and garlic, stir fry, then add 250g of Pixian red oil bean paste, stir fry over medium heat until the oil is red and shiny, then pour in 1kg bone soup, and bring to a boil over medium heat.

5. Filter out the residue, add 5g of salt, 5g of sugar and 3g of white pepper to taste, put it in the fish head and boil it for about 10 minute, then put it in the bullfrog block, cook it, take it out of the pot and pour it into the container.

6. Put 250g of salad oil and 250g of cooked chicken oil into the pot. At 40% heat, add 250g of dried red pepper and 50g of dried seven-star pepper, stir-fry them over medium heat, pour them on the vegetables, sprinkle 2g of coriander, and stir-fry white sesame seeds 1 g..

Wei Zi sour soup fish head

Production: Liu Feng

Nanjing has always been monotonous in making fish heads, stewing soup, braising in soy sauce, steaming with pickled peppers and chopping peppers. Now, we learn from the practice of Guizhou sour soup fish, and after hundreds of attempts, we have made a sour soup fish head suitable for Nanjing people. The soup is thick, delicious, sour and appetizing. In order to enrich the taste of the dishes, we also added homemade fish balls, potato chips and vermicelli.

Making:

1. Take 1 silver carp head (weighing about 2.5kg) from Tianmu Lake and slaughter it. Divide the fish head into two parts, add10g salt, marinate with15g white wine, ginger and onion for 30min, and rinse.

2. Take1250g bone soup and pour it into the soup bucket to boil. While boiling the soup, take the pot and add 50 grams of soybean oil. When heated to 50%, add 20 grams of ginger and stir-fry until fragrant, then add 30 grams of garlic and 20 grams of onion and stir-fry until fragrant. Take out the pot and pour the bone soup into the fire to boil, and cook for 40 minutes on medium heat.

3. Then add 300g of naturally fermented tomatoes, 5g of white vinegar, 2g of chicken essence10g, 2g of white sugar, 30g of pickled peppers, 30g of pickled ginger and 80g of Guizhou Kaili sour soup fish material (finished product, available in the market), and turn off the heat after boiling.

4. Take another pot, add 100g soybean oil, heat to 50%, add fish head and fry until the color is slightly yellow, pour in the stock cooked in advance, bring it to a boil with high fire, and cook for 8- 10 minutes on medium fire. Add 200g potato chips (0.5cm thick) and fish balls 12 when picking vegetables.

Naturally fermented tomatoes:

25 kg of naturally ripe tomatoes were washed, chopped, mixed with 1 00g of yeast, sealed, and naturally fermented at room temperature (generally1week in spring and winter,12h in summer and autumn).

Special fish head soup

Place of production: Qiu Yun.

Different from other people's fish head soup, we add homemade powder in the cooking process, which can not only cover up the fishy smell of fish head, but also enhance the fresh flavor of soup.

Making:

Wash the silver carp 1 and 1 fish head (weight 1.4- 1.6 kg) in the reservoir, divide the fish head in two from the fish chin, and remove blood clots, black films and fishy marks on the fish.

2. Add100g cooked lard into the pot. When it is 50% hot, add half a fish head (fish skin facing down), fry over low heat until the color is slightly yellow, and then turn over and fry until it is slightly yellow.

3. Pour in 4.5 kg of boiled purified water, add 20 g of onion, 3 garlic, 5 g of chopped white pepper, 30 g of ginger slices and cooked lard, bring to a boil with high fire and cook for 15 minutes.

4. Take out the fish head, put it in a container, filter out the impurities in the soup, then add 5 blanched fresh shrimps, 12 homemade fish balls, 6 clams with shells and 50g blanched auricularia auricula, add 32g homemade powder, continue to cook for 2 minutes, and add 30g smooth pure milk (added).

Self-made powder:

Take 300 grams of white flour, 900 grams of salt, 20 grams of dried tangerine peel powder and 600 grams of chicken powder and mix them evenly.

Production key:

1, the cut fish head should be used on the same day. When the temperature is high in summer, how to ensure the high quality of fish heads for such a long time? My method is: after the fish head is cut off, it is wrapped with plastic wrap directly, put into a large plastic box, pour enough ice cubes, and then put the large plastic box into the refrigerator for refrigeration, and the temperature is always controlled at 0℃.

Although preservation at low temperature can ensure that the fish head will not go bad in a short time, it is very important to ensure that the fish head soup is delicious. After two days, the fish head can't be used to cook this dish. This is very important and everyone should remember it.

2. Be sure to use pure water or mineral water when cooking soup. Only the soup made from this kind of water can be delicious. When cooking this dish, you must never use chicken soup or bone soup, because the taste of these soups conflicts with that of fish, which will weaken the delicacy of the soup.

However, some hotels will also use homemade fish soup with mineral water to make the soup more delicious and thicker, but the ratio of fish soup to water should be controlled at 1:2. .

We make fish head soup with homemade powder. There are four ingredients: white flour, salt, dried tangerine peel powder and chicken powder. Angelica dahurica and dried tangerine peel can increase the flavor of soup and cover up the fishy smell of fish head.

When cooking soup, be sure to add cooked lard and milk. Cooked lard can make the boiled soup thicker and whiter; Especially smooth pure milk can increase the lubricating feeling of soup entrance.

Dancing fish head

Production: Sun

Fish head with chopped pepper is a traditional old dish. We improved it and used steel tube chicken to make this dish. The old dish is completely new.

Making:

1 and 1 bighead carp (weighing about 1250g) are cleaned, and the fish under the head are cut and divided.

2. Clean the special container, first put 30g shredded onion at the bottom, then 20g ginger slices, 20g perilla, then fish, evenly sprinkle 80g chopped pepper, finally put the fish head on the steel pipe, pour 150g old hen soup, and steam it in a steamer with high fire until the fish head is cooked.

3. After taking it out, pour in the pre-adjusted flavor juice (steamed fish with 30g soy sauce, soy sauce 15g, white pepper 5g) and sprinkle with 5g chopped green onion.

4. put 80 grams of tea oil into the pot, and when it is 60% to 70% hot, take it out of the pot and pour it into the container.

Sauna yipin xian

Place of production: Bin Sun.

In this dish, we also use the sauna pot to make the fish head with chopped pepper, but we add ingredients such as yellow croaker, Kao, lactone tofu, prawn with a knife, etc. to the fish head, and season it with chopped pepper and garlic appetizing pepper, which makes this dish serve quickly and easily, and reflects the original flavor of the raw materials to the greatest extent.

Making:

1 and 1 bighead carp (weighing about 1250g) are cleaned, the fish head is split in two from the top of the head, cleaned, and the meat is marked with a flower knife.

2. Slaughter150g croaker; 0/00g of Kao/KLOC-0 and 200g of Penaeus monodon were washed respectively; Cut half a box of lactone tofu into large pieces with a thickness of 1 cm.

3. Inject 1kg purified water into the sauna pot, and boil the water with a cassette furnace.

4. Take a stainless steel tray, put half a fish head, then add 100g yellow croaker, King Hua Jia, new prawn with knife forehead, 6 crystal bags, taro pieces, put tofu, put 120g chopped pepper on the fish head, pour 80g garlic appetizing pepper on other raw materials, sprinkle 3g salt and 3g chicken powder, and cover.

Garlic appetizer pepper:

Take 220g wild pepper (chopped), raw garlic 100g, 50g yellow lantern Chili sauce, mix well, and pour salad oil 150g and mix well.

Deep-sea sole fish head cake

Production: Tipeng

When it comes to fish head cakes, everyone is familiar with them, but our fish head cakes are very distinctive. First of all, we chose the head of deep-sea sole instead of silver carp; Secondly, in the process of cooking the fish head, we added Korean hot sauce, oyster sauce and other seasonings, and put the whole coriander into the fish head when cooking to ensure the rich flavor of the dishes.

Making:

1 and 1 the head of deep-sea sole (weighing 2-2.5kg) is naturally thawed, divided into two parts, gills and black film are removed, washed,100g onion, ginger, parsley, onion and carrot are added, marinated for 2 hours, washed, controlled in water, and put in and burned to 80%.

2. Put 60 grams of cooked lard and 60 grams of scallion oil into the pot. When it is 50% hot, add small ingredients (garlic150g, onion100g, ginger 50g, star anise 2, dried pepper10g) and fry over medium fire until the garlic turns golden.

3. Next, cook 20 grams of cooking wine, and pour in seasonings (40 grams of oyster sauce, 60 grams of Korean hot sauce, and 80 grams of Donggu Yipin Xian) to stir-fry the fragrance. 60g of rice vinegar, 8kg of broth cooked in advance 1 .8kg, and 5g of chicken powder1,and the fish head is boiled over high fire, and coriander trees1tree are added.

Homemade bread:

1. Pour 2.5 kilograms of Wudeli flour into a basin, add 40 grams of yeast, 20 grams of baking powder and 50 grams of sugar, pour 1.4 kilograms of water, stir for three times at 35℃-40℃ to form a smooth dough, and wrap it with plastic wrap.

2. Roll the dough into small pieces with the thickness of 1 cm-1.5 cm, put them in an electric baking pan (170℃), bake until the cake is mature, and take them out and cut them into large pieces.

Northeast stew fish head paobing

Production: Hu Tongwei

Stewing is a common cooking technique used by chefs in Northeast China. We cook fish heads by stewing, and the meat is tender, salty and sweet. In order to make the flavor of the dishes more prominent, we also added homemade sauce and sesame oil in the cooking process.

Making:

1 and 1 silver carp heads (weighing about 2kg) are washed, and the fish head is divided into continuous pieces from the chin of the fish, and cleaned.

2. Put 100g rapeseed oil, cooked lard and peanut oil into the pot. When it is heated to 50%, add 65,438+00g onion, 5g ginger, 65,438+05g garlic seed, green pepper and red pepper, 3g pepper and 2g star anise. Boil over medium heat and fry the fish head on both sides until the surface is wrinkled.

3. Pour in 2,500g of stock, add homemade sauce 120g (appropriate increase or decrease according to local taste) and balsamic vinegar 10g after 5 minutes of fire, and then simmer for 20 minutes (pat the fish head gently with a spoon when cooking, which is more conducive to the taste of the fish head). Pick out the small ingredients before cooking, and then add 65438+ homemade sesame oil.

Homemade sauce:

Take 700 grams of sugar, 50 grams of monosodium glutamate, 30 grams of salt, 0/20 grams of soy sauce/KLOC, 2.6 kilograms of soy sauce (Golden Lion brand, this kind of soy sauce has strong fragrance and light salty taste, which is commonly used in the north), 0/50 grams of five-year carved wine/KLOC-,and 35 grams of chicken rice soy sauce, mix them together, and cook them on low fire until they blend together.

Homemade sesame oil:

1. Take 65g of dried Zanthoxylum bungeanum (washed with warm water to remove dust and control water), 25g of star anise, 70g of dried chili (chili is fine, not too spicy), 0/5g of fragrant leaves 10g of cinnamon, put them in a bowl, pour in yellow wine, and pour out the yellow wine after soaking for 5 minutes without spices.

2. Put 2.5kg of peanut oil, 200g of scallion, 50g of ginger and 0/00g of garlic seed/kloc into the pot, and simmer until the vegetable material turns golden yellow, then add the processed spices, simmer for 5min, turn off the fire, let the spices continue to soak in the oil for about 3h, and filter out the residue.

Pancake:

Take 500 grams of high-gluten snowflake flour, 340 grams of clean water and 5 grams of salt to make dough, roll it thin, brush it with salad oil (not too much oil), fold it layer by layer, roll it into large thin skin, bake it with electric cake stand (180℃-200℃) for 10 minutes until both sides are golden, and shake it when serving.