Fathead fish head 1 (2 pounds), Hunan special chopped pepper, 3 grams of monosodium glutamate (MSG), 10 grams of red oil, 10 grams of ginger, 8 grams of green onion, 15 grams of sliced carrots

Practice:

1. Wash the head of the fish, remove the gills, remove the scales, and from the middle of the lips of the fish is divided into two

2. Salt, MSG evenly coated in the head of the fish, marinate in the marinade for 5 minutes and then the Minced peppers on the fish head. Put 2-3 slices of ginger and sliced white radish on the bottom of the plate, put the fish head on top and rest a moderate amount of chopped ginger on the fish

3. Steam the fish head in a pot for 15 minutes, then sprinkle chopped green onion on the fish head after removing from the pot and pour cooked oil over it.

Every time you go to Xiaoguanyuan, your favorite food is always chopped pepper fish head, just about to go on vacation, spent some time on the Internet to search for its practice, go back to try. The last time in Hengjia Technology, Fan said in the steam also put a little lard,

Oh, no wonder people say "will eat people will do", a little bit of good Oh:)

Raw materials: fish head, green onions, ginger, garlic.

Seasoning: salt, soy sauce, cooking wine, sugar, bean paste, pepper, powdered gravy, salad oil, broth.

Process:

1. Wash the fish head, patted on the powder gravy into the frying pan fried fish out to be used.

2. pot to leave the bottom of the oil, the next onion, ginger, garlic fried incense, into the soup, seasoning boil, and then into the fish head burn through can be served on a plate.

Features: red color, spicy and fragrant. Warm tips:

1. The fish head should not be too big, and the juice should be collected for a long time.

2. This dish should not be too light.

How to cook tofu and fish head in casserole

Raw materials:

2 boxes of tofu, 600 grams of fresh chub fish head, 75 grams of sliced bamboo shoots, 30 grams of shiitake mushrooms, 2 slices of ginger, 40 grams of five-flower meat, garlic cloves, chili peppers, soybean paste, rice wine, soy sauce, sugar, broth, a little pepper.

Practice:

(1) Wash the fish head, remove the teeth, and make 2 deep cuts near the gills, and cut the tofu into thick slices.

(2) Add green onion, ginger and rice wine into boiling water and cook slowly over low heat for 20 minutes until boiling, then remove the fish meat after the head cools.

(3) Heat 2 tbsp oil in a frying pan, add ginger, chili pepper flakes and seasonings, then stir-fry the pork, then add all the ingredients and seasonings and cook over low heat for 15 minutes, then transfer to a casserole dish and cook for another 5 minutes.

How to make fish head in sour soup

Raw materials:

Fat fish head, tomato sour soup, kimchi, chopped peppers, ginger, garlic, green onions, etc.

Practice:

1, clean fish head, marinate in yellow wine, salt, pepper;

2, put a little oil in the pot, hot under the chopped peppers, kimchi stir-fry for a few moments, add the ginger, garlic and stir-fry.

3, pour into the tomato sour soup (tomatoes and soup are used) boiled, and then poured into the soup (no soup with water with seafood powder can also be)

4, after the opening of the water will be put into the soup fish head in the soup over medium heat and cook until cooked (time according to the size of the fish head of the individual grasp), dripping into the sesame oil (Guizhou practice is to be added to the oil of the wood ginger, a very unique Guizhou condiments, my home bottle or a friend to send, have not been), pepper, peas and oil, and the oil is not a good choice. The last thing you need to do is sprinkle some chopped green onions on it.

5. I put some shredded green onions and chili peppers on the plate as a garnish.

Salad fish head

[Ingredients] 1 fresh chub carp head, 50 grams of cooked bamboo shoots slices, 20 grams each of shiitake mushrooms, bean paste, green garlic, shaoxing wine, 30 grams of soy sauce, the right amount of sugar, monosodium glutamate, a little ginger, 200 grams of vegetable oil, 10 grams of cooked lard, fresh broth of about 1,000 grams.

[Production] (1) the silver carp head in addition to gill cleaning, graver, coated with soybean paste, marinated in soy sauce to taste. (2) in eighty percent of the heat of the oil, the fish head fried yellow, into the seasoning, simmering until it will be cooked, into the bamboo shoots, mushrooms and monosodium glutamate, open the pot into the casserole simmering for a few minutes to add the green garlic segment and lard can be.

Tianma fish head soup

[Ingredients] 2 large fish head, 100 grams of asparagus, 100 grams of cloud leg, ginger, cooking wine, monosodium glutamate a little.

[Production] (1) with water to wash 2 large fish head and 100 grams of asparagus, first remove the gills of the fish and cut into two sides, asparagus drained water standby. (2) burning red wok, add oil, burst incense ginger, put a little wine, pour into the fish head, sealing fried to remove fishy, about 1 to 2 minutes after removing, put on absorbent paper, absorb excess oil to be used. (3) Note 8 bowls of water in the stew pot, first put the fish head in the bottom of the cup, and then into the tianma and 100 grams of cloud legs, simmering until the water boils, change to medium to slow fire, simmering for two to three hours, and then put the right amount of salt will be done.

Salad fish head tofu

[Ingredients] chub chub head 1 (weighing about 1250 grams), 500 grams of tender tofu, cooked bamboo shoots 75 grams of sliced mushrooms, mushroom, soybean paste, green garlic, 25 grams of Shaoxing wine, 1.5 grams of ginger, soy sauce 100 grams of sugar 20 grams of monosodium glutamate (MSG) 3.5 grams of cooked vegetables 250 grams of oil (consume about 100 grams), a little bit of cooked lard, fresh soup 1000 Grams.

[Production] (1) will be the silver carp head to remove the scales in addition to gill wash, in the head of the back to the two sides of each deep graver two knives, placed in a container, in the section coated with collapsed crushed soybean paste, plus soy sauce 15 grams of marinade, so that salty flavor penetrate the entire fish head. Tofu cut into 3.5 cm long, 0.5 cm thick slices, blanch with boiling water to remove the fishy flavor. (2) frying pan on high heat, oil sliding pan, the next vegetable oil burned to 80% hot, the fish head front pan frying yellow, and then turn over slightly fried, add wine and ginger juice, covered slightly simmering, add soy sauce, sugar, 1000 grams of fresh broth, covered simmering to eight mature, into the tofu, bamboo shoots, mushrooms and monosodium glutamate, after boiling, poured into a large casserole dish, put on a micro stove simmering for 5 minutes, and then transferred to the medium heat about two or three minutes, skimming off the floating foam!

Snow shoots fish head practice

Raw materials:

Chub fish head half, 110 grams of potherb mustard, 75 grams of meat, 1 asparagus, tofu 1 long block, 2 green onions, 1 chili.

Seasoning:

1 tbsp cooking wine, 2 tbsp soy sauce;

2 tbsp cooking wine, 1 tbsp soy sauce, ? tsp salt, a pinch of pepper, 2 cups water.

Directions:

1: Wash the fish head, wipe it dry, and marinate it in seasoning (1);

2: Wash the potherb mustard, chop it, remove the shells from the asparagus, slice it, and cut the tofu into cubes;

3: Stir fry the scallions and ginger in 5 tablespoons of oil, then fry the fish head on both sides and put it into a casserole dish, then add the tofu and brown it. /p>

4, another 2 tbsp oil fried meat and potherb mustard, add seasoning (2) burn, put into the casserole, at the same time add bamboo shoots, chili peppers, small fire half an hour can pick off the onion, ginger, served out to eat.

Key Tips Tips:

1, buy fish head, to the head of the round and muddy is good, and to use the black chub head, first fried and then burned, and then reduce the fishy flavor.

2, be sure to use fresh bamboo shoots to burn, canned bamboo shoots or cooked bamboo shoots taste worse, summer can be green bamboo shoots, winter with bamboo shoots.

3, in order to save time, can be burned in the frying pan into the flavor, and then moved into the casserole, casserole can not be burned on high heat, otherwise it will crack, but the casserole heat preservation, polymerization of taste effect is good.

Stewed fish head

Materials:

1 bighead or grass carp (big fish) head, 6 grams of chuanxiong, 10 grams of Angelica dahurica, 10 grams of tianmu, 2 slices of ginger, a little salt.

Practice:

1, wash the fish head, remove the gills. Start a frying pan, under the fish head cut until slightly yellow, remove and set aside; Chuanxiong, Angelica dahurica, asparagus, ginger washed. [Gourmet China]

2, put all the ingredients together into the stew pot, add the right amount of water, the stew pot with a lid, the fire stewed in water for 40 minutes, seasoning for use.

Features:

Expel wind and relieve pain, brain and mind. For insomnia and forgetfulness, headache and women's post-partum physiological headache, pediatric convulsions, etc. has a certain therapeutic effect

What to do with the fish head and tofu soup

Raw materials:

2 fish head, mushroom and asparagus 50 grams each, 100 grams of tofu.

Procedure:

First fish head fried; then add a little soybean, onion, ginger, garlic, add soup boil after fishing slag, put mushrooms, asparagus slices, tofu, soy sauce, salt, monosodium glutamate, pepper, cooking wine, fish head cooked rice noodles, soup open thickening sprinkled with green garlic that is.

Shanghai cuisine: Dongting fish head king

The ancient saying: "bighead carp beauty is in the head", folk also have "bighead carp head, meat buns," said one of the fish head has always been respected by the gourmet.

Dongting fish head king, the selection is Dongting Lake bighead carp (commonly known as male fish) head. The bighead carp, which grows naturally in Dongting Lake, is big and rich in gelatin, full of meat and fat, together with authentic chopped chili peppers, together with yellow chili peppers, red chili peppers, Liuyang edamame, secret sesame oil, ginger, red onion, and other ingredients, steaming on high heat for about 30 minutes, with excellent color and flavor, the "Dongting Fish Head King" is ready to be cooked.

Sichuan cuisine: smart fat fish head Sichuan sauce baked fish head

Clever fat fish head the name, is the head of the fish and the pig brain is a perfect match. Steam the peppers, fish head and pig brain together for 20 minutes to make this dish of smart fish, and the meat is still tender and smooth.

Sichuan cuisine is famous in the world, without the work of its condiments, there is no flavor of Sichuan cuisine. Szechuan sauce practice, ingredients with Jinhua ham, dried scallops, shrimp, etc. with red oil deep-fried, and fish head to be marinated in flavor for ten minutes beforehand, with new oil deep-fried golden brown, together with the ingredients baked. The fish head has become flaky, which is a bit different from the rest, but the flavor is dry and slightly spicy.

Jiangxi Cuisine: Poyang Lake Fish Head and Bean Curd Casserole

Jiangxi people's simmered soup in tiled jar is completely based on the traditional folk method of simmered soup, using tiled jars as the vessel, and usually putting the selected ingredients into a one-meter-square large tiled jar, simmered at a constant temperature with hardwood charcoal fire for more than seven hours. When the original fish head's are cooked, a fresh aroma comes to your nose when you open the lid of the pot. The chef chooses local freshwater fish head, pulls the oil in the pot, and simmers it for more than 40 minutes without uncovering the pot in the middle. It is served with long-cooked Jiangxi hard tofu and wild lily powder for a fresh flavor. The beauty of this tile jar is the earthenware, adhering to the nature of yin and yang, simmering for a long time under the raw material flavor and nutrients fully dissolved in the soup, the flavor of the fresh aroma of pure and strong, drink after a long time and unforgettable.

Chaosiu Chow: Fish Head Boiled in Puning Bean Paste

Bean paste is a traditional condiment in the Chaoshan region, and Puning is the best. The chef of Golden City Teochew Restaurant serves this fish head dish, which emphasizes on keeping the freshness, sweetness and smoothness of the fish head. Although Puning bean sauce is mellow and flavorful, it should not overpower the original flavor of the fish head. The chef chooses a big fish head from the reservoir, stir-fries the ginger and bean paste, puts the fish head and the soup to cook for a while, and finally puts the Chaozhou small celery. The fish head is fresh but not fishy, tender but not raw, and clear but not bland.

Hakka cuisine: baked fish head with abalone sauce

The master will marinate the fish head first, add chicken powder and fry the fish head with vegetable oil for ten minutes, frying crispy. Buried abalone sauce to cook for 3 minutes, so that the fish head to absorb the flavor of abalone. You can eat two flavors: the skin is abalone juice flavor, but inside is the fresh taste of fish.

Thai cuisine: Thai curry fish head

The chef first uses a grill to blast the fish head, ginger and scallions, bake it until it's 80% cooked, then put curry in and cook it for three or four minutes, and finally put in egg whites to finish it off. Although the entire fish head cooking process takes ten minutes, the curry's strong aroma after the full bring out the sweetness of the fish head meat.

These are fish head eating method, but the detailed steps to say too much, you still go to this above to see for yourself / html/02/forumdisplay-fid-102-page-32.html?fr=web3 outrage just I said those kinds of oh, there are a lot of it. You can try them all ah! But I love that appetizing fish head one too, yum! But sometimes I try others and find better ones!

Thousand Island Lake Braised Fish Head

Main Ingredients: Fish Head

Accessories: Red Persimmon Pepper, Scallion, Ginger

Seasoning: Salt, Chicken Essence, Sugar, Shaoxing Wine, Chili Sauce

Cooking Methods:

1, take a container, wash the fish head and put it into the container, add the ginger slices, scallion pieces, Shaoxing Wine, Salt, Chicken Essence and marinate it for 10-20 minutes, red Persimmon pepper cut into julienne spare;

2, sit in a pot on the fire pour in a moderate amount of oil, when the oil temperature of 70% heat into the fish head fried into both sides of the yellowish and removed, the original pot, put onion and ginger stir-fry, add chili sauce, chicken essence, sugar, pour in a moderate amount of boiling water, boiled, and then put into the head of the fish stewed on medium heat for 10-15 minutes;

3, stewed after the head of the fish first taken out of the soup, add shoyu, thickening of the starch. Out of the pot to pour on the fish, and then sprinkled with chopped green onions, red persimmon pepper shredded can be.

Features: soup is milky white, tender meat.

Fish head and tofu soup

Cooking time: 30 minutes

Ingredients:

2 boxes of tender tofu, 1 fresh chub head (600g), 75g of asparagus, 1 teaspoon of rice wine (5ml), 1 teaspoon of vinegar (5ml), 2 slices of ginger, 2 pieces of green onion, ? teaspoon of sugar (3g), 1 teaspoon of pepper (5g), a pinch of coriander. 500 milliliters of stock or water, 1 tablespoon (15 milliliters) of oil

How to make it:

1. Wash the fish head, split it in the middle, then chop it into a few large pieces, and dip it into kitchen paper towels to remove the water.

2, can tofu cut into thick slices, bamboo shoots, ginger cleaned and sliced.

3, high heat frying pan, under the oil is hot, the fish head block into the pan frying for 3 minutes, the surface slightly browned after adding soup (or water), high heat boil.

4, after the water boils, put vinegar, rice wine, after boiling, put onion, ginger and bamboo shoots, cover the pot and simmer for 20 minutes.

5, when the soup boiled to milky white color, seasoned with salt and sugar, skimmed white pepper and coriander segments can be.

It should be the same

Braised grass carp

Main ingredient: grass carp

Supplementary ingredients: pork tenderloin, shiitake mushrooms

Seasoning: green onion, ginger, garlic, salt, white sugar, white wine, pepper, soy sauce, wet cornstarch, sesame oil, cooking oil

Practice:

1.The grass carp should be cleaned by removing the internal organs, and the fish should be cut in a

1. Clean and gut the grass carp, cut the fish into "well" characters, coated with salt and marinate for a while, wash and chop the green onions, ginger and garlic, wash and cut the mushrooms into julienne strips, and cut the pork loin into julienne strips;

2. Put a large amount of oil in the pot on the stove and heat the oil to 60% hot and deep-fry the whole fish until both sides are golden brown and drain off the oil;

3. Leave the remaining oil, pour into the minced onion, minced ginger, minced garlic, shredded mushrooms, shredded meat stir-fry, add salt, chicken essence, sugar, grass carp, soy sauce, pepper, sesame oil, simmer for a while, thickening the pot can be thinly thickened.

Apple fish stew

2 apples, 100 grams of grass carp, 150 grams of lean meat, 10 grams of jujube, 10 grams of ginger.

Seasoning: 8 grams of salt, 2 grams of monosodium glutamate, a little pepper, 2 grams of wine.

Method:

1, apple core, peel, cut into flaps, and soak with water, grass carp kill wash chopped into pieces, lean meat cut into large pieces, red dates soak and wash clean, ginger peeled and sliced.

2, burning pot of oil, into the ginger, fish pieces, frying with a small fire until slightly yellow on both sides, pour into the wine, add lean meat slices, jujubes, injecting broth, with medium heat stew.

3, to be stewed soup a little white, add apple cloves, seasoning salt, monosodium glutamate, pepper, and then stew for 20 minutes can be out of the pot to eat.

Stewing seasoning can not be under too early, so as not to soup white.

To replenish the heart and nourish the qi, tonifying the kidney and liver, the dark circles under the eyes due to kidney deficiency or sleep deprivation and other causes have obvious improvement.

Beer fish

Grass carp ginger, garlic slices, scallions, bean paste, red oil, anise, pepper, sesame leaves, monosodium glutamate, sugar, beer, old soy sauce for the food street

1, grass carp kill clean, hit on the straight knife knife knife, cut blocks, with old soy color, scallions and ginger marinade. Then fry with high temperature oil until crispy on the outside and tender on the inside;

2, under the clear oil and red oil sautéed ginger, garlic slices, add bean paste fried, and then under the peppercorns fried, and then poured into the beer, add broth, sesame leaves, star anise, green onions and fried grass carp pieces, first properly seasoned, large fire boil with a small fire simmering for about fifteen minutes and then seasoned, up to the pot.

Snow Bamboo Shoots Fish Head

Half head of chub, 110g of potherb mustard, 75g of minced pork, 1 stalk of asparagus, 1 long block of bean curd, 2 green onions, 1 chili pepper

Seasoning:

1. 1 tbsp of cooking wine, 2 tbsp of soya sauce;

2. 1 tbsp of cooking wine, 1 tbsp of soya sauce, half teaspoon of salt, a pinch of pepper and 2 cups of fresh water.

Directions:

1: Wash the fish head, dry it, and marinate it in seasoning (1);

2: Wash the potherb mustard, chop it, remove the shells from the asparagus, slice it, and cut the tofu into cubes;

3: Stir fry the scallions and ginger in 5 tbsp of oil, then fry the fish head on both sides and put it into a casserole dish, and brown the tofu as well. 4, another 2 tbsp oil fried meat and potherb mustard, add seasoning (2) burn, put into the casserole, at the same time add bamboo shoots, chili peppers, small fire half an hour to pick off the onion, ginger, served out to eat.

Chili fish

Fresh fish, pearl leaves six taels, two green onions chopped, chili powder half a tablespoon sugar a teaspoon, soy sauce two tablespoons, salt half a teaspoon of ginger juice half a tablespoon, one tablespoon of light soy sauce, egg white one and a half tablespoons, one tablespoon of cornstarch, one tablespoon of oil.

How to do:

①Pack the fish cleaned and marinated in marinade for half an hour soaking oil;

②Two tablespoons of oil, bursting incense onion, chili powder, the fish, half a tablespoon of wine stir fry thickening, and then stir fry for a few more on the plate;

③Pearls leaves cleaned, the leaves removed, wiped dry, and put in the boiling oil, deep-fried crispy put on a plate can be.

Orange corn fish

grass carp, cornstarch, ji tu flour, eggs, salt, monosodium glutamate, pepper, sugar, salad oil, cooking wine, orange juice.

Grass carp, clean, slice off two pieces of fish, in the meat surface graver cross knife, code bottom flavor, shoot powder into the frying pan fried to golden brown, fish out of the plate. Orange juice with salt, sugar into juice, thickened with Jitu powder, poured on the corn fish is complete.

Chives fried fish

Grass carp 100 grams of meat, leek 150 grams, red pepper 1, garlic a little, ginger a piece. 200 grams of peanut oil (20 grams of oil consumption), 8 grams of salt, 5 grams of monosodium glutamate, 2 grams of sugar, a little wet cornstarch, a little pepper, 1 egg white, sesame oil.

1, fresh carp meat peeled and shredded (with egg white, cornstarch, salt, monosodium glutamate each a little pickled), leek cut into pieces.

2, 200 grams of oil in a boiling pot, burned to 90 degrees into the marinated fish, oil bubble until cooked and poured out.

3, the pot of oil, the next garlic, leeks, red pepper, salt, stir-fry to eight mature, add shredded fish, seasoning, sugar, pepper, thickening with wet cornstarch, stir-fry, pour sesame oil out of the pot into the dish

pomfret

Materials: 1 white pomfret (about 600 grams), 2 branches of green onions, 3 cloves of garlic, chili peppers, 1

a material: soy sauce, 2 tbsp, 1 tbsp white vinegar, 1 tsp chili powder, 1 tbsp sugar, 1 tbsp cooked white sesame seeds

How to make it

1. Wash the fish, dry it, and make three or four diagonal cuts on each side.

2. Remove the seeds from the chili peppers and finely slice with the green onions, and slice the garlic.

3. Heat 2 tablespoons of oil in a wok and fry the fish over low heat until golden brown on both sides, then pour in the seasoned ingredients, shredded green onions, chili peppers, and sliced garlic, and simmer over low heat for about 5 minutes until the sauce runs clear.

Pomfret

Ingredients:

1 pomfret (about 1200g), 3 mushrooms, 1/4 carrot, 2 green onions, 4 slices of ginger, 75g of ham

Accessories:

(1) 1 tbsp wine, 1 tsp salt, a pinch of pepper

(2) 1/2 cup stock, 1/2 tbsp cornstarch, 1/2 tbsp sesame oil. tbsp, a little sesame oil

Practice:

1 pomfret clean, cut off the head, then cut the fish along the edge of the fish body, to retain the shape of the fish, and then take off the fish slices off both sides of the fish, and cut thin slices with a diagonal knife, mixed into the (1) material marinade for 10 minutes.

2 Mushrooms softened, de-tipped, shredded; carrots peeled, shredded; green onions, ginger and ham shredded.

3 Fish head, fish body in a little oil on the steamer plate, and then each piece of fish wrapped in a little bit of each shredded material, rolled into a bouquet, rows in the body of the fish, complete the original fish shape.

4 into the steamer on medium heat for 12 minutes, another (2) material boiling, pouring on the steamed fish is complete.

1. The pomfret must be big enough to make this dish, otherwise it will not be able to slice off enough fish, and the modeling will be limited with a fish that is too small.

2. When you roll the wrap, the fish should be skin-side down in order to roll it tightly.

3. The ham used in the ingredients must be Chinese ham to be fragrant, not foreign ham, but the Chinese ham should be boiled first to remove the salty flavor before using it, so as not to be too salty.

Steamed pomfret

≮Gourmet Ingredients ≯

1 pomfret, 2 mushrooms (soaked softly), 2 slices of ham, 1 piece of white onion, 2 slices of ginger, 1 tablespoon of wine, a little sesame oil, 1/2 tablespoon of light soy sauce.

≮Food Preparation ≯

1, pomfret slaughtered and cleaned, in both sides of the horizontal cut 3 knives to the bone, wipe dry, discharge the water in a dish.

2, mushrooms, remove the tip, thinly sliced, ham, scallions, ginger with shredded.

3. Stuff 1 slice of ginger into the belly of the fish, sprinkle the julienned ingredients on top of the fish, pour wine and sesame oil over the top, and steam the fish under water for about 20 minutes.

4: Remove the slices of ginger from the belly of the fish and drizzle with soy sauce for serving.