In addition to silver carp heads, silver carp heads and herring heads can also be used to make fish head dishes, which can be steamed, burned, fried and stewed, or roasted, stewed and stewed. Either way, the primary processing of fish head is the key. For fresh fish heads, the treatment is only to dig gills and wash blood; Chilled or frozen fish head, first cut the fish head in half, dig out the gills, then rinse with clear water for a while, and then marinate with onion, ginger and cooking wine.
Fresh fish heads are most suitable for steaming and soup making, while chilled or frozen fish heads are most suitable for stewing, stewing and roasting. It should be emphasized that when cooking fish heads, the gills must be dug clean and cooked for as long as possible to avoid infection with Clonorchis sinensis.
Special fish head vermicelli
Ingredients: a fish head in Tianmu Lake (weighing about 750g), with sweet potato vermicelli 1 00g and coriander1g for export.
Seasoning: fish head soup 1.5kg, sliced onion and ginger 10g, monosodium glutamate 5g, chicken powder 4g, fresh soy sauce 5g, dried pepper 15g, lard 80g, soybean oil 20g and salt 2g.
Output: 1. Add lard and soybean oil into the pot, heat to 70% heat, add fish head and fry for 3 minutes until one side is golden, and then fry the other side for about 1.5 minutes. Stir-fry the scallion, ginger slices and dried Chili peppers until fragrant, then put them into fish head soup and cook them with salt, chicken powder and delicious soy sauce. 2. Put the soaked vermicelli into the pot and simmer for 3 minutes. Add monosodium glutamate to taste and decorate with coriander.
Features: The soup is delicious and the fish head is delicious.
The key to production: 1, the ratio of lard to soybean oil is about 4: 1. 2. The fan must be soaked in cold water for about 2 hours. You can't soak it in warm water, otherwise it won't taste chewy.
Remarks:
1. Raw materials for making fish head soup: 7.5 kg of fish head (fish head or whole fish from Tianmu Lake), 30 g of salt, 30 g of chicken powder, 50 g of soy sauce, 300 g of fried garlic, 0/50g of dried pepper/kloc, 0/00g of onion/kloc, and 1 serving of ginger.
Production: put 2.5 kilograms of lard and 900 grams of soybean oil into the pot, put the fish head when it is 60% hot, fry for 5 minutes until the color is golden, and take it out; Add 500g lard, soybean oil 100g, add onion, ginger, fried garlic, dried pepper and star anise, stir-fry for 1 min, add oyster sauce, fish head, salt, chicken powder, soy sauce and clear soup, and bring to a boil over low heat.
2. Quick cooking method According to the first step, simmer for 30-40 minutes (20 servings can be cooked at the same time) and leave the fire. When guests order, put the fish head in a steamer and steam it for 5 minutes. Take out the soup of stewed fish head and simmer with the soaked vermicelli for 2-3 minutes, then serve. Sprinkle with coriander.
Steamed fish head with diced red pepper
Recipe ingredients:
The first silver carp is soaked in more than 20 red peppers, with two spoonfuls of cooking wine, one spoonful of chicken essence, one spoonful of lobster sauce, three chives, a small piece of ginger, half a garlic and a proper amount of salt.
Production method:
1. Wash the fish head and blow it in half, connect the back of the fish head, soak in red pepper and chop it, chop the onion, chop the ginger and chop the garlic;
2. Put the fish head in a bowl, then grease it and sprinkle with chopped pepper, Jiang Mo, salt, lobster sauce and cooking wine;
3. Add water to the pot and boil it, then steam the fish head and bowl in the pot (about 10 minute);
4. Sprinkle minced garlic and chopped green onion on the fish head and steam for another minute (the authentic way is to put chopped green onion after cooking, and I put it first to steam the fragrance of chopped green onion into the fish head);
5. After removing the bowl from the pan, put the oil in the wok and heat it to 100%, scoop it up and pour it on the fish head. Chop the fish head and add pepper.
Origin of Fish Head with Chopped Pepper
It is said that during the Qing Dynasty, Huang Zongxian passed a small village in Hunan and stayed in a farmhouse. The farmer's son caught a river fish from the pond, and the hostess put salt in the fish to make soup, then chopped up the peppers and steamed them with the fish head. Huang Zongxian thought it was delicious. After returning home, he asked the chef at home to improve, so he got today's "fish head with chopped pepper".
Kaiwei fish head
Ingredients: Xinyang Nanwan 1 fish head (weighing about 2kg), 20g of leek powder, 0/00g of primary color Huimian Noodles/kloc-0, and 0/00g of tricolor Huimian Noodles/kloc-0 made of pumpkin juice, spinach juice and tomato juice.
Seasoning: appetizer 200g, salt 6g, monosodium glutamate 10g, chicken essence 15g, cooking wine 15g and salad oil 20g.
Production: 1, the fish head is scaled, cut in half, cleaned after gilling, and drained. 2. Marinate the fish head with salt, chicken essence, monosodium glutamate and cooking wine for 30 minutes until it tastes delicious. Put it in a plate, put the prepared appetizer on it, steam it in a cage for 15 minutes, take out the minced chives, and pour 20g of salad oil. 3. While steaming the fish head, put the four-color emblem noodles in boiling water for 7 minutes, remove them and put them in a bowl to eat with the fish head. After eating the fish head, mix the remaining soup with the emblem noodles.
Features: hot and sour appetizers, endless aftertaste.
Key to production: The big fish head in Xinyang South Bay is silver carp head. Because the water quality in Xinyang South Bay is good, the meat of this fish head is tender and has almost no fishy smell. Therefore, the fishy smell can be removed only by adding salt, chicken essence and cooking wine in the initial processing.
Remarks: The raw materials for making appetizers are: Yunnan Xiaomi spicy 1.5 kg, Guangxi Yulin sour and sweet pepper (the finished product is available, the taste is sour and slightly spicy, and each bottle is about 5 yuan) 1.5 kg, fresh green pepper 1 kg, wild pepper 400 g, onion 500 g, ginger 250 g and garlic. 2. Put salad oil in the pot, add garlic, onion and ginger and stir-fry until 70% heat, add millet, sour and sweet pepper and pepper and stir-fry for 5 minutes until fragrant, cook beer, add salt, chicken essence and oyster sauce for 30 minutes, and add green pepper and oyster sauce. Production key: the whole process should be over-fired, and the time must be controlled in 30-40 minutes. Steamed fish and soy sauce must be put at the end, which will affect the color of the sauce. Appetizers should be kept for two days, the temperature should be controlled at 5 degrees, and they should be refrigerated in the refrigerator without adding water.