Ingredients: a fish head, four tablespoons of chopped green onion, one tablespoon of ginger/garlic, one tablespoon of pepper, one tablespoon of chopped green onion and three slices of ginger/garlic.

Seasoning: Chili sauce 1 tsp, garlic black bean sauce 1 tsp, red bean sauce 1 tsp, fermented wine 1 tsp, a little sugar/monosodium glutamate/vinegar, a little sesame oil, powdered water 1 tsp, soup/kloc.

Practice: Heat three tablespoons of oil, add ginger slices/garlic until fragrant, and fry the fish head slightly on both sides for later use.

Heat a tablespoon of oil in another pot, add ginger/garlic/pepper powder/onion powder/chopped green onion (three tablespoons), Chili bean paste, garlic douchi and red bean paste and stir-fry until fragrant; Pour in the stock, bring it to a boil, and then put it back in the fish head. Cook on low heat for 10 minutes, then pick up the plate.

Leave the original juice in the pot, add fermented grains/sugar/monosodium glutamate/vinegar/sesame oil and mix well, thicken with white powder water, pour it on the fish head and sprinkle with chopped green onion.

Dried grilled fish head

Composition:

Half a sea fish head (sea fish such as salmon can also be used), 75g of meat stuffing, green garlic 1, and half a tablespoon of minced ginger and garlic.

Seasoning:

1 tbsp cooking wine, 2 tbsp soy sauce, 1 tbsp spicy douban, 1 tbsp sugar, half a tbsp vinegar, a little pepper, 2 cups water and half a tbsp water starch.

Exercise:

1. Wash the sea fish head, cut it in half, dry the water, fry both sides with 5 tablespoons of oil, and then take it out;

2. Stir-fry minced ginger, garlic and minced meat with 2 tbsp oil, then add all seasonings to boil, add fish head and simmer for 20 minutes;

3. After the soup is boiled, sprinkle with shredded green garlic and serve.

Tip:

1. If you can eat it all at once, or if there is a large population, you can also burn the whole fish head at once. But if it is divided twice, the other half of the fish head should be fried first, and then refrigerated or frozen. Otherwise, the fish head will have a strong smell after thawing.

You can also cook the other half of the fish head in the soup, but you should fry it first, otherwise it will stink.

3. Besides sea fish heads, freshwater silver carp heads are also acceptable. Seawater fish head meat is stronger, and freshwater fish head meat is thinner, each with its own characteristics.

Braised fish head with vermicelli

Fish head with vermicelli.

Its cuisine is Shanghai cuisine.

Shanghai cuisine types

General characteristics

The basic materials are the first half of silver carp, 2 packets of vermicelli, 1 root green garlic, 2 peppers, 2 onions and 2 slices of ginger.

(1) 1 tablespoon cooking wine and 1 tablespoon soy sauce; Wei food street

(2) 2 tablespoons of soy sauce, half a tablespoon of cooking wine, 1 teaspoon of salt, 4 cups of water and a little pepper.

Production method:

1. Wash the silver carp head, dry it, marinate it with seasoning (1) 10 minute, then fry the fish head on both sides with 4 tablespoons of oil and take it out;

2. Stir-fry onion and ginger in 2 tbsp oil, take out, add seasoning (2) to boil, then add fish head and cook for 15 minutes;

3. Cut the vermicelli into wide strips, obliquely cut the green garlic into small pieces, obliquely cut the pepper, put it in the same pot, and serve until the soup is slightly dry.