Ingredients: fish head 1 (about 500g) tender tofu 1 box of mushrooms, 8 green onions, 3 slices of ginger and 3 slices of salt 1 teaspoon (5g).

Exercise:

1) Wash the fish head, split it in the middle, and dip the water on the surface of the fish head with a paper towel. Cut tender tofu into chunks with a thickness of 1cm. Soak mushrooms in warm water for 5 minutes, then remove the pedicels and wash them.

2) Pour the oil into the frying pan. When it's 70% hot, add the fish head and fry on both sides (about 3 minutes on each side) over medium heat. Put the fish head on one side of the pot, saute the onion and ginger slices with the oil in the pot, and pour enough boiling water into the fish head.

3) Add mushrooms, cover and simmer for 50 minutes.

4) Add salt, add tofu and continue to cook for 3 minutes.

Saute fish head with watercress Ingredients: fish head 1 piece, 4 tablespoons chopped green onion, ginger/garlic 1 tablespoon, pepper 1 tablespoon, onion 1 tablespoon, and 3 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.

Dry-roasted fish head ingredients: half a sea fish head (salmon and other sea fish can 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 bean paste, 1 tbsp sugar, half a tbsp vinegar, a little pepper, 2 cups water and half a tbsp water starch. Practice: 1, wash the sea fish head, cut it in half, drain the water, fry both sides with 5 tablespoons of oil and 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 once, but if you eat it twice, the other half of the fish head should be fried first, and then refrigerated or frozen, otherwise the thawed fish head will have a strong smell. 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.

Baked fish head with vermicelli recipe name Baked fish head with vermicelli Basic materials: 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; For the food court (2), 2 tablespoons of soy sauce, half a tablespoon of cooking wine, 4 cups of water and a little pepper. Production method: 1. Wash the silver carp head, dry it, marinate it with seasoning (1) for 10 minutes, and then fry the fish head on both sides with 4 tablespoons of oil. 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.