Several methods of fish head Hunan sauce pepper fish head method fish head, preferably male fish head, the kind of four or five pounds is the best, cut at the same time, connect them, put them in a big plate of steamed fish (a big one), wipe some cooking wine and salt, and clear the oil on the fish head. Hunan pickled pepper, the dark green kind, can also use Sichuan pickled pepper, which is also delicious. Not chopped red pepper, chopped and sprinkled on the fish head. There are more peppers, and some steamed fish soy sauce, like Lee Kum Kee. Some places have steamer. Usually there is no such a big pot at home, so we use a frying pan to boil the water in the pot. After the water is boiled, put a large plate of fish in, add the lid and steam 15 to 20 minutes. Turn off the fire. Cook a fresh fish head at home, split and wash it. Drainage. Heat the pan until it turns red, put oil (a little more), fry fish heads on both sides, cook wine on the fish heads, and turn off the heat. Take a casserole and spread ginger slices, winter bamboo shoots and mushrooms on the bottom. Put the fish head on the slice, add home-made tofu (don't make tofu with fat inside) and a little Ningbo cabbage. Pour in cooking wine, water and salt. Cover and simmer until the fish head is boneless. Even the pot can be eaten on the table. Features: the soup is pure white as milk, with rich fish flavor and smooth entrance. Stir-fried fish head ingredients: Fat fish head1(2kg), Hunan special chopped pepper, monosodium glutamate 3 g, red oil 10 g, ginger 10 g, onion 8 g, radish slices 15 g. Practice: 1. Wash the fish head and remove the gills and scales. Put 2-3 slices of ginger and white radish on the bottom of the plate, put the fish head on it, and then put a proper amount of shredded ginger on the fish. 3. Steam in the pot 15 minutes. After taking out, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pot for 2-3 minutes, and serve. Curry fish head ingredients: 1 piece of fresh red chicken fish head _ a sea fish (you can use non-fat fish, 5 fingers of a lady (I don't know if this thing is available in China), cut in half, 1 eggplant, cut into 6 pieces, 2 tomatoes, diced, sauce: 10 garlic. 20 small onions, 10 red pepper, 5cm ginger, 3cm turmeric root, 1 citronella, 20 curry leaves, 1 cup oil, 3 tablespoons fish curry powder, 2 cups water, 2 cups coconut juice, 1 tablespoon sugar,/kloc-0. (Remove fishy smell) 2. Start to prepare the sauce. Chop and mash garlic, onion, pepper, ginger, turmeric and citronella. Heat the oil in a large saucepan and stir-fry the cut materials and curry leaves with low heat. Add some curry powder and stir-fry until fragrant. 3. Pour 1 glass of water and simmer for a while. Pour the remaining water, coconut juice, lemon juice, salt and fish head into the pot and cook slowly until the fish head is cooked. 4. Add croissants and eggplant, then add tomato pieces, and then put them in the pot until the materials are soft and rotten. Super delicious. That kind of big fish head belongs to marine fish. If you can't find it, you can actually change it to a fish maw point. Delicious, hehe, delicious with citronella, curry leaves and coconut milk. Absolutely sticky, spicy, cool, and it can also produce red oil. It's delicious to pour the juice on white rice. PS: The most important thing is to put more turmeric, curry leaves, citronella and coconut milk if you like, and less or no if you don't like it, but it tastes better and the fish is slippery. Ingredients of fish head cake: fish head (one), pork belly (2~3 Liang), fried oil and salt cake Ingredients: leek, dried pepper, onion, ginger, garlic, soy sauce, tomato sauce, salt, monosodium glutamate, broth and peanut oil. Production process: Step 1: Preparation: Wash the silver carp head. Slice pork belly into long slices and put them on a plate for later use. The fried oil and salt cake is cut into diamonds of about the same size and placed on another plate. Cut the shallots into 2cm pieces and put them in a bowl for later use. Chop onion and ginger into powder, and cut garlic into garlic slices for later use. Step 2: Pour peanut oil into the wok, heat the oil to 60%, put the silver carp head into the wok, fry until the fish head is golden and cooked, remove the oil with a hedge, and put it in a plate for later use. Step 3: add oil to the wok, put the chopped pork belly in, and then add the chopped onion, ginger, garlic, pepper and so on. Stir-fry together in a wok. Then add soy sauce, tomato sauce, etc. Stir-fry twice, pour a proper amount of soup stock into the pot, add the fried fish head, add seasonings such as salt and monosodium glutamate, boil over high fire, simmer over low fire for about 20 minutes, and then serve. Step 4: Put the cut oil and salt cake on one side of the plate, and then sprinkle with the cut chives. Dish decoration: Pork belly should not be scattered on the plate, but can be spread on the fish head in layers. The edge of the dish can be decorated with cucumber slices, and carrots and parsley can be placed in a shape to make the dish more colorful. Taste of dishes: the fish head is salty and slightly spicy, tender and fragrant, the pork belly is oily but not greasy, the oil and salt cake is crisp, and the soup is soft and delicious. Origin of dishes: Eating instant noodles in Northeast China is a very simple way to eat, and this dish is also a specialty of farmers in Northeast China.