Cleverly cooked casserole fish head 1, casserole fish head, soup white as milk, fish fat and tender, delicious and rich, is a nourishing dish to warm up with meals in autumn and winter, making casserole fish head is simple and easy to make. 2. Material selection: The fish heads in the casserole must be big and have good meat quality, and the weight of each fish head is above 1 kg. Fat fish and silver carp are the best, and you can also choose bigger fish heads such as green fish head, carp head and snakehead head. 3. Scrape the fish scales first, wash off the surface mucus, and drain the water that soaks the fish head. Larger fish heads should be cut in half to taste. There are two ways to cook. First, both sides of the drained fish head are fried in hot oil, and then the fried onions, ginger slices, garlic cloves, cooking wine, water and fish head are heated in a casserole. Another method is to smear soy sauce on the fish head pickled with onion and ginger, fry it in an oil pan until golden brown, take it out, blanch it in boiling water, and then heat it in a casserole with the broth and the above seasonings. The former method is suitable for cooking fresh fish heads, which is more authentic; The latter method is suitable for cooking fish heads that have been stored for several days. 5. Temperature and water are the keys to ensure quality. It takes 90 minutes to cook the fish head with high fire, then turn the smell of volatile fish to medium fire to increase the concentration of soup, and then fry it with a small torch without losing its shape. In order not to precipitate the fish soup, don't leave the fire on the table from the casserole and let the soup keep rolling. Pay attention to two points when stewing with clear water: one is to cook with cold water, and the other is to add enough water at a time so as not to affect the flavor. If it is too simple, you can also stew it with tofu, radish, bamboo shoots and mushrooms according to your own taste. You'd better drink this soup while it's hot. 4 "squirrel raw material: 1 yellow croaker (weighing about 700g). Grass carp and carp can be used), winter bamboo shoots 25g, peas 25g, clear oil1000g, sesame oil 50g, sugar100g, rice vinegar 50g, soy sauce 20g, sugar color 5g, starch 20g, corn flour125g, ginger rice and rice vinegar. Practice: 1. Remove scales and gills from the fish, clean the chamber, chop off the head, cut it from the spine with a blade, remove the beam bone, and evenly separate it at the tail of the fish, so that both fish have tails, remove the bone spurs and wash it with a grain knife. 2. Cut the winter bamboo shoots into small squares and blanch them with boiling water. 3. Stir-fry the spoon on the fire, heat it with oil, roll the fish evenly in the corn flour, let the leaves of the ears of wheat open, slowly put the fish tail in the oil pan, fry it until it is light yellow, and take it out and put it on the plate. 4. Leave the bottom oil in the pot, add cooking wine, rice vinegar, sugar, soy sauce, sugar, peas, diced winter bamboo shoots, onion rice, ginger rice, water starch, thicken with sesame oil, and pour the sauce on the fish. Features: Crispy texture, sweet and sour taste. 10 "Fuxin squirrel fish first removes the gills, scales and five internal organs of fish (both carp and silver carp). Winter bamboo shoots, water-soaked mushrooms, ham and lettuce are all cut into squares the size of mung beans and blanched with boiling water. Chop off the fish head, trim it into a flat shape with a knife, remove the spine of the fish body to make it into two pieces, connect the fish tails without fragments, remove the broken ribs, and insert a cross knife (two-thirds of the depth of the fish) on the fish body. Sprinkle a little salt and marinate it with cooking wine. Mix eggs and starch into a paste, and coat the fish head and fish with a thin layer of paste. Then, the oil in the frying spoon is burned to 70% maturity. First, the fish head is put into the pot, the hand-held fish tail is put into the pot, fried until golden brown, taken out and put into a plate, and finally, the auxiliary material hook amaranth is poured into thick juice and put on the fish. This fish looks like a squirrel, sweet and sour, red, white and green, pleasing to the eye. 1 Name: Sweet and sour fish (Beijing cuisine) Features: golden color, sweet and salty, tender inside. Ingredients: 1 yellow croaker (grass carp, carp, etc. ) (weighing about 750g), golden cake 5g, green plum 5g, onion 10g, ginger 65400g. Soy sauce 10g, oil, starch and ginger juice. Practice: (1) Dephosphorize the fish, wash the fins, gills and internal organs, cut a knife to the bone every 2 cm on both sides of the fish, and then cut 1.5 cm along the bone to turn the fish up. Golden cake and diced green plum are slightly scalded with boiling water. (2) Put the oil in the pot and heat it to 70% to 80%, then put the fish with starch in it and fry it thoroughly, and then scoop it up on the plate in the kitchen. (3) Heat the bottom oil in the pot, add the onion, stir-fried Jiang Mo, onion and Jiang Mo, take out, add soy sauce, sugar, salt, cooking wine, vinegar and ginger juice, boil, add starch to make sweet and sour juice, then pour it on the fried fish and sprinkle with green plums. 7 "Sweet and sour fish raw materials live carp 1 (about 500-750g), cooking wine 10g, monosodium glutamate 2g, salt 5g, shredded onion, ginger juice, pepper, white vinegar, lard, coriander and soup 500g. Production process: 1. Scales, gills and fins are removed from a live mandarin fish (about 90g), and the fish is disemboweled, washed, scalded with boiling water, washed again with cold water, and the black clothes outside the fish are scraped off. Then, patterns are tattooed on both sides of the fish: one side is cut into a cross knife (i.e. 2. Cut the other side into a straight knife (i.e. width 1.65cm, width 1 knife, reaching the fishbone). Wash and detoxify coriander, and cut into 2 cm long sections. Half of the onion is cut into 3.3 cm filaments and the other half is cut into powder. 3. Pour the cooked lard into a wok, heat it with high fire, add pepper, chopped green onion and Jiang Mo in turn, stir-fry until fragrant, then pour chicken soup, and add ginger juice, Shaoxing wine, refined salt and monosodium glutamate. At this time, the mandarin fish is scalded in boiling water for 4~5 seconds, so that the knife edge is turned up to remove the fishy smell, and then it is put into the soup (with the knife face up). After the soup is boiled, move it to low heat and stew for about 20 minutes. Add shredded onion, coriander and vinegar, then pour in sesame oil. 6 "Braised fish raw materials: fresh carp 1 (about 750g), fat lean meat 50g, sliced onion, ginger and garlic 1 0g, peanut oil1000g (about 60g), soy sauce 30g, cooking wine 20g, monosodium glutamate1g. Cooking technology: 1. Fish scales and gills were removed and the five internal organs were taken out. Make oblique knives on both sides of the fish every 2 cm (to the depth of the fishbone). Cut the pork into 1 cm square cubes. 2. Put the peanut oil into a frying spoon. When the fire reaches 90% maturity, smear a little soy sauce on the fish, fry it in hot oil until the fish turns red, and take it out. 3. Leave a little oil in the frying spoon, add onion, ginger, sliced garlic, diced diced meat and star anise, stir-fry until fragrant, add soy sauce, cooking wine and clear soup, add fried fish, turn to low heat until it tastes delicious, turn to high heat when a quarter of the soup is left, add monosodium glutamate and water starch, pour pepper oil, and plate with a large spoon. Flavor characteristics: ruddy color, fresh and mellow taste. Sweet and sour crispy fish is rich in calcium, phosphorus, iron, protein, fat and vitamins. Suitable for pregnant women, especially patients with calcium deficiency. Raw materials: carp 1 300g, mushroom 5g, fresh pepper 5g, garlic 10g, winter bamboo shoots 5g, onion 15g, starch 35g, ginger 3g, soy sauce 15g, sugar 10g, lard 65438. Production: 1, cut half of onion into chopped green onion and the other half into filaments; Cut half of garlic into minced garlic and the other half into shredded garlic; Cut half of ginger into Jiang Mo and the other half into shredded ginger. 2. Fresh peppers, winter bamboo shoots and soaked mushrooms are all cut into filaments; 25 grams of starch and 25 grams of water are added to make wet starch. 3. Scale the fish, remove gills, viscera, rinse and smooth with a cloth. Cut a few times with a knife on both sides of the fish. The distance between the blade and the blade should be equal, and the depth of the blade should be until the fishbone is seen. 4. Soak the cut fish in a little soy sauce and cooking wine, then take it out, wipe off the seasoning and smear it on the fish with the prepared wet starch. 5. Put the pot on the fire, put the oil on it and heat it. Hold the fish's tail in hand, fry the fish in a pot until it is dark yellow, filter out the fried oil, put it on a plate, cover it with a clean cloth, and pat it with your hands to soften the fish. 6. Put the pot on the fire and heat the lard. First, stir-fry chopped green onion, Jiang Mo, minced garlic, shredded bamboo shoots and shredded mushrooms. Add soy sauce, sugar, vinegar and stock, stir well, mix the remaining starch with water, put it in a pot, boil it with other seasonings and pour it on the fish. 7. Finally, sprinkle the remaining shallots, shredded ginger and peppers. Features: Fish skin is crisp and soft, sweet and sour, and easy to digest. 8 "Crispy fish raw materials: carp, ginger, onion, pickled pepper, pickled radish, celery powder, edible oil, salt, monosodium glutamate, yellow wine, starch, soy sauce, sugar and vinegar. Methods: 1. Slaughter and clean carp, change knives, put them in salt water, add onion and ginger, and soak them for half an hour. Then take it out and pat the starch. 2. Take the oil pan, when it is 70% hot, add the carp, fry until the skin is crisp, take it out of the pan and put it on the plate. 3. Add rice wine, soy sauce, sugar, vinegar, pickled pepper, pickled radish and celery powder, thicken with starch, and finally pour the prepared soup on the fish. Features: crispy outside and tender inside, with hot and sour taste.