How many kinds of fish head hot pot are there?

Just the two I know.

See if it is.

1. Ingredients: silver carp head 1 (about 800g), tender cabbage 200g, tender tofu 4, tofu 10, leek 60g, cooked mushrooms 6, carrot10g, ginger10g. Practice: (1) Remove gills from fish heads, wash them and dry them with clean cloth; Clean tender cabbage and leek, and cut into sections; Ginger is broken; Cut each bean curd into two halves; Cut the tofu into 2 cm square pieces.

(2) Heat the wok, add 15g peanut oil to boil until it smokes, add ginger to stir fry, then add tender cabbage to stir fry until it becomes soft, and take it out. Add peanut oil to the original wok, heat it, add fish heads, fry until both sides are slightly yellow, cook wine, add clear soup, add ginger slices and salt, stew and pour into hot pot.

Put tender cabbage around, put mushrooms, carrots, tofu blocks and tofu bubbles on the dish, pour clear soup, add salt to taste, cover the pot and cook for a few minutes, then eat while cooking, and put leeks while eating. Materials: 1 silver carp head with some fish (about 600g) and 4 crucian carp (about 600g).

400g), Chinese cabbage 200g, lean pork100g, winter bamboo shoots, lunch meat and water-soaked mushrooms, tofu150g and Pleurotus ostreatus 50g. Seasoning: ginger 25g, onion 30g, salt15g, cooking wine 50g, monosodium glutamate 3g, pepper noodles 5g, pepper10g, pickled pepper15g, fresh soup 2500g and lard150g.

Practice: 1. Wash the head of silver carp, remove scales and gills, drain water, cut it into two pieces from the top, and code it with a little salt and cooking wine. Carassius auratus is scaled, gilled, broken and washed, and four bamboo chopsticks are inserted into the belly of each fish.

Wash lean meat, remove tendons and cut into large slices. Wash Chinese cabbage and cut into sections.

Slice the winter bamboo shoots and lunch meat separately. Tofu is changed into strips, soaked in boiling water and drained.

Soaked mushrooms and Pleurotus ostreatus were pedicled and rooted and torn into small flowers. Except the fish head, the above ingredients are divided into two parts, put into a plate and placed symmetrically around the hot pot.

2. Put the wok on high heat, add lard to 60% heat, add fish head to stir fry until fragrant, add ginger and onion to stir fry until fragrant, add fresh soup to boil, add salt to boil to taste, add pepper, cooking wine, pickled pepper and pepper noodles to boil, scoop into a hot pot, add monosodium glutamate to boil, skim off the floating foam, and cook for 10 minute. In the meantime, fresh soup and salt can be added for seasoning two or three times.

Taste dishes: You can mix a little salt with Chili oil, soy sauce and monosodium glutamate, and serve every dish. Note: All kinds of fish heads can be used in this hot pot, such as carp head, grass carp head and catfish head, among which silver carp head is the most tender and fragrant.

Fresh soup can be chicken soup or soup made from hen and pig bones, but crucian carp soup is the best and tastes particularly delicious. Ingredients can be soaked in green vegetables and ginger, which is more appetizing.

This soup is drinkable.

How many kinds of fish head hot pot are there?

Just the two I know. See if it is.

One,

Ingredients: silver carp head 1 (about 800g), tender cabbage 200g, tender tofu 4, tofu 10, leek 60g, cooked mushrooms 6, carrot10g, ginger10g, peanut oil 30g.

Exercise:

(1) Remove gills from fish heads, wash them and dry them with clean cloth; Clean tender cabbage and leek, and cut into sections; Ginger is broken; Cut each bean curd into two halves; Cut the tofu into 2 cm square pieces.

(2) Heat the wok, add 15g peanut oil to boil until it smokes, add ginger to stir fry, then add tender cabbage to stir fry until it becomes soft, and take it out. Add peanut oil to the original wok, heat it, add fish heads, fry until both sides are slightly yellow, cook wine, add clear soup, add ginger slices and salt, stew and pour into hot pot. Put tender cabbage around, put mushrooms, carrots, tofu blocks and tofu bubbles on the dish, pour clear soup, add salt to taste, cover the pot and cook for a few minutes, then eat while cooking, and put leeks while eating.

Second,

Ingredients: 1 silver carp head with some fish (weighing about 600g) and four crucian carp (weighing about 600g). 400g), Chinese cabbage 200g, lean pork100g, winter bamboo shoots, lunch meat and water-soaked mushrooms, tofu150g and Pleurotus ostreatus 50g.

Seasoning: ginger 25g, onion 30g, salt15g, cooking wine 50g, monosodium glutamate 3g, pepper noodles 5g, pepper10g, pickled pepper15g, fresh soup 2500g and lard150g.

Exercise:

1. Wash the head of silver carp, remove scales and gills, drain water, cut it into two pieces from the top, and code it with a little salt and cooking wine. Carassius auratus is scaled, gilled, broken and washed, and four bamboo chopsticks are inserted into the belly of each fish. Wash lean meat, remove tendons and cut into large slices. Wash Chinese cabbage and cut into sections. Slice the winter bamboo shoots and lunch meat separately. Tofu is changed into strips, soaked in boiling water and drained. Soaked mushrooms and Pleurotus ostreatus were pedicled and rooted and torn into small flowers. Except the fish head, the above ingredients are divided into two parts, put into a plate and placed symmetrically around the hot pot.

2. Put the wok on high heat, add lard to 60% heat, add fish head to stir fry until fragrant, add ginger and onion to stir fry until fragrant, add fresh soup to boil, add salt to boil to taste, add pepper, cooking wine, pickled pepper and pepper noodles to boil, scoop into a hot pot, add monosodium glutamate to boil, skim off the floating foam, and cook for 10 minute. In the meantime, fresh soup and salt can be added for seasoning two or three times.

Taste dishes: You can mix a little salt with Chili oil, soy sauce and monosodium glutamate, and serve every dish.

Note: All kinds of fish heads can be used in this hot pot, such as carp head, grass carp head and catfish head, among which silver carp head is the most tender and fragrant. Fresh soup can be chicken soup or soup made from hen and pig bones, but crucian carp soup is the best and tastes particularly delicious. Ingredients can be soaked in green vegetables and ginger, which is more appetizing. This soup is drinkable.

Method for making fish head hotpot

Milk soup fish head: the fat fish head is divided into two parts, washed with clear water for later use. Put the clean pot on the fire, add a little vegetable oil and a little lard, and the oil will be 80% hot. Put the fish head in the pot, fry a little on the front and back, that is, add ginger slices, add water to the appropriate degree, bring to a boil with high fire, and slowly cover the pot. Stewing time should not be too long. See the soup is thick and white, and put salt to taste. It better be. (Why do you want to put salt later? The main reason is that it smells fishy after putting salt first, and the soup is not white. ) Spicy fish head: Sichuan authentic bean paste is fried in oil until fragrant, then add pepper, a little dried pepper (see how spicy you can eat) and a little sugar, then stir-fry the meat paste, then add an octagonal, refined salt and ginger, add boiled juice, and master it yourself slowly. After cooking, skim the dregs with a colander. You can't dehydrate him for a long time and lose his fresh facial features. You can add white pepper, a little chicken essence and sesame oil to the pot. In addition, you can fry soybean sprouts at the bottom of the hot pot, or add tender tofu, or black fungus or coriander. Note: Finally, add sesame oil to enhance fragrance and taste to stimulate appetite. A hundred people can make a hundred kinds with the same original flavor.

Method for making fish head hotpot

Homemade spicy fish head hot pot is a common dish in the hot pot bottom recipe of gourmet Jie. Homemade spicy fish head hotpot tastes salty and fresh, but it belongs to hotpot category. But how to make homemade spicy fish head hot pot is the best, mainly depending on your own taste and habits. Let yourself make this homemade spicy fish head hot pot according to your feelings ~ ~ Hot pot ingredients: aniseed, fragrant leaves, pepper, dried Chili, ginger, onion and garlic.

Ingredients: a big fish head (more than 2 kg), fish (fillets) and some tomatoes. Practice: boil a pot of hot water, then use another pot to cook hot lard and stir-fry Chili peppers (scoop them up), add other hot pot ingredients to stir-fry until fragrant, then pour boiling water into fish heads and tomatoes, cook for a few minutes on high fire, season, add garlic leaves, and you can start eating spicy fish head hot pot.

Eat the fish head first, and then rinse the fillets slowly. Every hot pot should be dipped (garlic Chili ring sauce), fried yuba (fried by yourself), and some vegetables (bean sprouts, lettuce, coriander).

How to make fish head hotpot?

Raw materials: 2 silver carp (about 100g), jujube 100g, lotus seeds 40g, bean sprouts 170g, daylily (dried) 70g, tender Shanghai green 170g, clean bamboo shoots 300g and potatoes 6544.

Methods: 1. Wash red dates and soak them soft; Wash lotus seeds, soak them soft, and remove the inner bud core; Steam red dates and lotus seeds in a cage until they are soft. 2. Cut the fish head into 4 pieces, wash it and put it on the plate; Wash kelp, change knives and set plates; Wash and plate bean sprouts; Peel the green bamboo shoots, change the knife into strips and plate them; Peel potatoes, cut into thick slices, rinse with clear water, and plate; The day lily is pedicled, washed and put on a plate; Remove stems and leaves from Shanghai, wash and plate.

3. Put a large casserole in the center of the hot pot table, add Sichuan salt, scallion, tomato slices, broth, ginger slices, red dates, lotus seeds and chicken essence, ignite and boil, and serve with garlic oil dish and prepared raw materials. Features: the soup is sweet, tender and delicious, and has the effects of nourishing qi and blood and benefiting the heart and kidney.

Efficacy analysis: According to modern scientific research, jujube has the functions of invigorating qi, strengthening spleen, nourishing blood, calming the nerves and preventing cancer. According to the Classic of Materia Medica, red dates can "soothe the nerves, help the twelve meridians and harmonize the stomach".

Lotus seeds are sweet, astringent and flat in nature, and have the effects of nourishing the heart, calming the nerves, invigorating the spleen, stopping diarrhea, tonifying the kidney and fixing essence. Eating fish head has the effects of warming the heart and spleen, improving intelligence and strengthening the brain, nourishing qi and blood, benefiting the kidney and so on.

It is suitable for palpitation, chest tightness, mental fatigue, shortness of breath, laziness, forgetfulness, lethargy, loss of food intake and other symptoms caused by deficiency of heart and spleen yang. Note: Do not pour out the water soaked in red dates and lotus seeds. When steaming in the cage, put the original soaked medicinal juice into the cage together with red dates and lotus seeds, and put it into a big casserole together with the medicinal juice.