Ingredients: 2 fresh fish heads and salted plums.

Exercise:

1, wash the fish head, set the plate and sprinkle with a little salt.

2. Take two salted plums, mash them, then pour two spoonfuls of plum juice and pour them evenly on the fish head.

3. Add two slices of ginger. If you want a stronger flavor, you can add a little red pepper, but not too much, otherwise the spicy taste will overwhelm the umami taste of the fish.

4. Boil the water in the pot and steam for 10 minute (if you choose a big fish head, you can extend the time appropriately).

Attachment: The steamed fish head in this way eats the original flavor of the fish head, which is not as heavy as the chopped pepper fish head, but only spicy, so the selected fish head must be very fresh and kill the fish head immediately.

Two: Steamed fish head with sour bamboo shoots.

Ingredients: sour bamboo shoots, fish heads, sugar, peppers, shredded ginger, salt, chicken essence and oil. Practice: 1. Wash the bought sour bamboo shoots and mix with sugar. It is said that sugar can detoxify and reduce the toxicity of bamboo shoots. 2. Marinate the fish head with pepper, shredded ginger, salt, chicken essence and oil, and put the mixed sour bamboo shoots into the plate. 3. Steam on high fire for 7 minutes, and pour a little soy sauce before eating.

Three: Steamed fish head with black bean sauce

Main ingredients:

Fat fish head

Accessories:

Douchi, leek, ginger, garlic.

Seasoning:

Sugar, chicken essence, oyster sauce, edible oil.

Production steps:

1. Wash the fish head after removing gills and cut it into pieces for later use.

2. Dice garlic, mince ginger, dice onion, dice chives, and chop lobster sauce with a knife.

3. Make oil (more) in the pot. When it is 50% hot, put the garlic in the pot to make it light yellow and completely disperse.

4. Add Jiang Mo to stir fry, then stir fry lobster sauce and oyster sauce, add sugar and chicken essence to find a good taste.

5. Stir-fry over medium heat until the black beans in the pot are dry and fragrant.

6. Take the lobster sauce out of the pot and put it in a clean and dry bowl.

7. Put the processed fish head code into the plate and sprinkle the prepared lobster sauce evenly on the fish head.

8. Make a steamer. After the water is boiled, steam the fish head for about 6 minutes.

9. Sprinkle the prepared shallots on the fish head and pour in 70% hot oil.

Ps:

1. The salty taste of douchi itself is enough, and it is best not to put salt when processing.

2. Douchi can be cooked more, and it will be more convenient to cook this dish in the future.

Four: Steamed fish head with bullfrog

The bullfrog is full of meat and rich in fiber taste, which replaces the fast frog to some extent. The way bullfrogs eat is ever-changing. Cooking with spicy sauce can often make people appetite. However, some people don't like spicy taste. If they cook light dishes, they can match them with fish heads, mushrooms and red dates. These ingredients have a good combination effect in nutrition, thus becoming a home-cooked dish with reasonable nutrition.

Ingredients: 200g of bullfrog, 300g of fish head, 50g of mushroom (after blanching), 0/0g of jujube/kloc (after blanching), 0/0g of shredded ginger/kloc, 0/0g of chopped green onion/kloc, a little of dried tangerine peel, salt, sugar and raw materials.

Practice: the bullfrog is peeled and visceral, washed and chopped for later use; Chop the fish head for later use; Chop red dates for later use; Shred dried tangerine peel for later use; Mix bullfrog and fish head with salt, sugar, corn starch, soy sauce, oyster sauce and a little peanut oil, add mushrooms and red dates, steam in a steamer for 8 minutes until cooked, take out and add shredded ginger, pour in cooked oil and sprinkle with chopped green onion.

Five: Steamed fish head with kelp

Kelp is common in cold salad, soup or mung bean syrup, and steamed rarely. Cooking with fish head is a special way to eat, in which ginger, pepper and rice wine have the function of removing fishy smell and enhancing fragrance. The soft and smooth kelp and fish head taste very harmonious. It is worth noting that in places with water pollution, kelp will contain toxic substances such as arsenic. It is best to soak it in water to remove impurities before cooking, and then cook.

Ingredients: kelp (after water) 150g, big fish head 1, 20g shredded ginger, shredded onion 15g, a little oyster sauce, salt, sugar, steamed fish black soybean oil, pepper, raw flour, rice wine and peanut oil.

Practice: Wash and chop the fish head, and mix well with salt, pepper, oyster sauce, peanut oil and raw flour for later use; Slice kelp into plates, then add fish heads and shredded ginger, sprinkle a little rice wine, steam in a steamer for 8 to 10 minutes, take out, add shredded onion, pour hot peanut oil and steam fish sauce.