Fish head braised with fish maw

When braised, the blanched fish maw, old cucumber pieces, edamame rice, green and red peppers and sufficient garlic seeds are added. Rice wine makes the dishes salty, fresh and sweet, with rich ingredients.

Production:

1. Wash 1 reservoir silver carp head (weighing about 1.5 kilograms) and split the head into continuous pieces from the chin. Wash well, add green onion and ginger water to cover the surface, then add 5 grams of Sichuan peppercorns and marinate for 30 minutes.

2. Blanch 200 grams of fish maw (cut into two large pieces); peel the old cucumber, cut into diamond-shaped pieces, and add 200 grams to the dish.

3. Put 150 grams each of cooked lard and rapeseed oil into the pot. When it is 50% hot, add small ingredients (50 grams each of chive segments and ginger slices) and fry over medium heat until fragrant. Add the fish head (skin side down) and fry over low heat until golden brown, then flip over and fry until golden brown.

4. Pour in 20 grams of dried chili pepper segments for cooking, add 1 kilogram of the second soup and seasonings (150 grams of garlic, 50 grams of sugar, 20 grams each of mature vinegar and dark soy sauce, 80 grams of light soy sauce, rice wine 250 grams) Bring to a boil over high heat, add 50 grams each of blanched fish maw, old cucumber pieces, green peppers and red peppers, cook for about 30 minutes, then add 100 grams of edamame rice, continue to cook for 10 minutes, the fire will tighten the soup , pick out the green pepper and red pepper, add 25 grams each of green pepper and red pepper, add 10 grams of MSG for seasoning, take it out of the pot and put it into a container, and serve.

Beautiful frog fish head (not hot pot)

Produced by: Wang Yong

Produced by:

1. Fresh silver carp head Clean half (weighing about 750 grams), cut into large pieces, add 5 grams of salt, 2 grams each of MSG and white pepper, 15 grams of cooking wine, marinate for 15 minutes, remove and rinse.

2. Wash 500 grams of bullfrog and cut into pieces.

3. Blanch 250 grams of green bamboo shoot slices, remove the water, and put it into the bottom of the container.

4. Put 250 grams each of salad oil and cooked lard into the pot. When it is 50% hot, add 50 grams each of green onions, ginger slices, and garlic and stir until fragrant, then add the pork belly. 250 grams of county red oil bean paste, stir-fry over medium heat until the oil turns bright red, pour in 1 kilogram of bone broth, bring to a boil over high heat, and simmer over medium heat for 15 minutes.

5. Strain out the residue, add 5 grams each of salt, sugar, and 3 grams of white pepper to taste, add the fish head and bring to a boil over high heat, then reduce the heat to medium and cook for about 10 minutes, then cut the bullfrog into pieces. Put it in, cook it, take it out of the pot, and pour it into a container.

6. Add 250 grams each of salad oil and cooked chicken oil into the pot. When it is 40% hot, add 250 grams of Dahongpao dried Sichuan peppercorns and 50g of dried Qixing pepper sections, and fry over medium heat until fragrant. , take it out of the pan and pour it on the dishes, sprinkle in 2 grams of coriander and 1 gram of fried white sesame seeds.

Fish head in sour soup

Produced by: Liu Feng

Fish head cooking in Nanjing has always been relatively monotonous: stewed in soup, braised in soy sauce, steamed with pickled pepper, Chopped peppers and steamed. Now, we have learned from Guizhou's method of sour soup fish, and after hundreds of trials, we have made a fish head in sour soup that suits the taste of Nanjing people. The finished dish has thick soup, fresh taste, sourness and appetizers. To enrich the taste of the dishes, we also add homemade fish balls, potato slices and vermicelli.

Production:

1. Take 1 Tianmu Lake silver carp head (weighing about 2.5 kilograms), slaughter and clean it, cut the fish head into two parts, add 10 grams of salt, Marinate 15 grams each of white wine, ginger, and shallots for 30 minutes, rinse.

2. Pour 1250 grams of bone soup into a soup bucket and bring to a boil. While the soup is boiling, add 50 grams of soybean oil to the pot. When it is 50% hot, add 20 grams of ginger and fry until fragrant. , then add 30 grams of garlic and 20 grams of shallots and stir-fry over low heat until fragrant. Pour in the bone broth and bring to a boil over high heat. Simmer over medium heat for 40 minutes.

3. Then add 300 grams of naturally fermented tomatoes, 5 grams of white vinegar, 10 grams of chicken essence, 2 grams of white sugar, 30 grams each of pickled pepper and pickled ginger, and Guizhou Kaili sour soup fish ingredients (finished product, (available in the market) 80 grams, bring to a boil and then turn off the heat.

4. In another pot, add 100 grams of soybean oil. When it is 50% hot, add the fish head and fry until the color is light yellow. Pour in the soup that has been cooked in advance. Bring to a boil over high heat. Cook over medium heat for 8-10 minutes. When serving, add 200 grams of Northeastern potato slices (0.5 cm thick), 12 fish balls, and 100 grams of softened sweet potato vermicelli. Boil briefly, remove from the pot, put it into the pot, and sprinkle in Garnish with 2 grams of coriander and heat it before serving.

Naturally fermented tomatoes:

Wash and chop 25 kilograms of naturally ripe tomatoes, add 100 grams of yeast, mix well, seal and ferment naturally at room temperature (usually in spring and winter) It takes 1 week to ferment (usually 12 hours in summer and autumn).

Special fish head soup

Produced by: Qiu Yun

Different from the fish head soup made by others, we add homemade fish head soup during the cooking process The powder can not only cover the fishy smell of the fish head but also enhance the fresh flavor of the soup.

Production:

1. Wash 1 reservoir silver carp head (weight 1.4-1.6 kg), split the head into two halves from the chin, and remove the blood clots , black film and fishy lines on the fish part.

2. Put 100 grams of cooked lard in the pot. When it is 50% hot, add half of the fish head (skin side down) and fry over low heat until the color is slightly yellow. Flip and fry until lightly browned.

3. Pour 4.5 kilograms of boiled purified water, add 20 grams of green onions, 3 garlic heads, 5 grams of crushed white peppercorns, 30 grams each of ginger slices and cooked lard, and cook over high heat. Turn on, reduce heat to medium and simmer for 15 minutes.

4. Remove the fish head and place it in a container, filter out the impurities in the soup, then add 5 blanched shrimps, 12 homemade fish balls, and 6 shelled clams , 50 grams of blanched black fungus, add 32 grams of homemade powder, continue to cook for 2 minutes, add 30 grams of extra rich and smooth pure milk (to increase the lubrication of the soup at the entrance), take it out of the pot and pour it into a container. Garnish with cilantro.

Homemade powder:

Take 300 grams of Angelica dahurica powder, 900 grams of salt, 20 grams of tangerine peel powder, and 600 grams of chicken powder and mix them evenly.

Key points for production:

1. The chopped fish heads must be used on the same day. How can we ensure that the fish heads are of high quality for such a long time when the temperature is relatively high in summer? My method is: don’t clean the fish head after cutting it off, just wrap it in plastic wrap, put it in a large plastic box, pour in enough ice cubes, and then put the large plastic box in the refrigerator to keep it refrigerated, keeping the temperature under control at all times at 0℃.

Although low-temperature storage can ensure that the fish head does not deteriorate in a short period of time, in order to ensure the delicious taste of the fish head soup, it is very important that the fish head cannot be used to make this dish after being stored for two days. , everyone must keep it in mind.

2. When making soup, pure water or mineral water must be used. Only this kind of water can make the soup refreshing and delicious. When making this dish, do not use chicken broth or bone broth, as these broths will conflict with the aroma of the fish and will instead weaken the deliciousness of the soup.

However, some hotels will also use homemade fish soup and mineral water to make the soup taste more delicious and thicker in the mouth, but the ratio of fish soup to water is best controlled at 1 :2. .

3. To make fish head soup, we use homemade powder, which has four ingredients: angelica powder, salt, tangerine peel powder, and chicken powder. Angelica dahurica and tangerine peel can increase the aroma of the soup and cover up the fish head smell.

4. When making soup, be sure to add cooked lard and milk. Cooked lard can make the soup thicker and whiter in color; extra-rich and fragrant pure milk can increase the lubrication of the soup at the entrance.

Dancing fish head

Produced by: Sun Yuanhua

Fish head with chopped pepper is a traditional dish. We have improved it and used steel pipe chicken. The method becomes the dish, and the old dish has a new look.

Preparation:

1. Clean 1 bighead carp head (weighing about 1250 grams), cut off the meat under the head and split it.

2. Wash the special container, first put 30 grams of shredded onions at the bottom, then 20 grams of ginger slices, followed by 20 grams of perilla, and then arrange the fish evenly Sprinkle 80 grams of chopped chili pepper, put the fish head on the steel pipe, pour 150 grams of old hen soup, and steam it in a steamer over high heat until the fish head is mature.

3. Take out and pour in the pre-prepared sauce (30 grams of steamed fish soy sauce, 15 grams of light soy sauce, 5 grams of white pepper), and sprinkle with 5 grams of chopped chives.

4. Put 80 grams of tea oil into the pot. When it is 60 to 70% hot, take it out of the pot and pour it into the container.

Sauna Yipin Xian

Produced by: Sun Bin

Our dish also uses a sauna pot to make minced pepper fish head, but we use the basis of the fish head. Ingredients such as yellow bone fish, flower armor king, lactone tofu and shrimp are added to the dish, and seasoned with chopped pepper, garlic appetizer pepper, etc. The dishes are quick to serve, simple to prepare, and can reflect the original flavor of the raw materials to the greatest extent.

Production:

1. Clean 1 bighead carp head (weighing about 1250 grams), split the head into two halves from the top, clean and remove the meat. Mark it with a flower knife.

2. Slaughter and prepare 150 grams of yellow-bone fish; wash 100 grams of shelled scallops and 200 grams of prawns respectively; cut half a box of lactone tofu into large pieces 1 cm thick.

3. Pour 1 kilogram of pure water into the sauna pot and boil the water with a cassette stove.

4. Take a stainless steel tray, place half of the fish head in it, then add yellow bone fish, King Huajia, Jiwei shrimp, 6 crystal bags, 100 grams of taro cubes, and place the tofu on it. Take 120 grams of chopped chili pepper and spread it on the fish head. Take 80 grams of minced garlic pepper and pour it on the other ingredients. Sprinkle 3 grams each of salt and chicken powder. Cover and steam over high heat for 10 minutes until the fish is mature. Open the lid. Then pour in 25 grams of steamed fish soy sauce, sprinkle with 3 grams of chopped green onion and serve.

Garlic appetizer pepper:

Take 220 grams of wild pepper (chopped), 100 grams of raw garlic, and 50 grams of yellow lantern chili sauce, mix them evenly, and pour in 150 grams of salad oil. Just mix thoroughly.

Deep sea plaice fish head puff pastry

Produced by: Tipeng

When it comes to fish head puff pastry, everyone is familiar with it, but our fish head puff pastry The cake is very unique. First of all, we chose the deep-sea plaice head instead of the silver carp head; secondly, during the cooking process of the fish head, we added Korean hot sauce, oyster sauce and other seasonings, and also added whole coriander during cooking. Make sure the dish is fragrant and fragrant.

Production:

1. Thaw 1 deep-sea plaice head (weighing 2--2.5 kg) naturally, cut one into two, remove the gills and black membrane, wash and add Marinate 100 grams each of green onions, ginger slices, coriander, onions, and carrots for 2 hours, wash, drain, and immerse in 80% hot salad oil over high heat until the skin becomes wrinkled, remove and drain.

2. Put 60 grams each of cooked lard and scallion oil into the pot. When it is 50% hot, add small ingredients (150 grams of garlic, 100 grams of green onions, 50 grams of ginger slices, 2 star anise, 10 grams of dried chili), fry over medium heat until the garlic turns golden brown.

3. Then cook in 20 grams of cooking wine, pour in the seasonings (40 grams of oyster sauce, 60 grams of Korean hot sauce, 80 grams of Donggu Yipinxian) and stir-fry over medium heat until fragrant, add 60 grams of rice vinegar, and simmer in advance Take 1.8 kilograms of good stock, 15 grams of chicken powder and fish head, bring to a boil over high heat, add 1 coriander, change to medium heat, simmer for 20 minutes, reduce the juice over high heat to make the soup thick, remove from the pot and serve on a plate, sprinkle Slices of green onion, served with homemade dough pancakes.

Homemade dough cakes:

1. Pour 2.5kg of Wudeli flour into a basin, add 40g of yeast, 20g of baking powder and 50g of sugar, mix in three batches Pour 1.4 kilograms of water at 35℃-40℃, knead into a smooth dough, wrap it with plastic wrap and let it rise fully.

2. Take the dough and roll it into a piece with a thickness of 1 cm - 1.5 cm, put it into an electric baking pan (170℃), without adding oil, bake it until the dough is mature, take it out and cut it into large pieces.

Northeastern stewed fish head cakes

Produced by: Hu Tongwei

Stewed stew is a cooking technique commonly used by Northeastern chefs. We use the stew method to cook it. Fish head, the finished product has tender meat, salty and sweet. To enhance the flavor of the dishes, we also add homemade sauces and sesame oil during the cooking process.

Production:

1. Wash 1 silver carp head (weighing about 2 kilograms), split the head from the chin into continuous pieces, clean clean.

2. Put 100 grams each of rapeseed oil, cooked lard, and peanut oil into the pot. When it is 50% hot, add 10 grams of green onions, 5 grams of ginger slices, garlic seeds, green peppers, and red peppers. 15 grams each of pepper, 3 grams of Sichuan peppercorns, and 2 star anise. Boil over medium heat until fragrant. Add the fish head and fry on both sides until the surface of the fish head becomes wrinkled.

3. Pour in 2500 grams of stock, cook over high heat for 5 minutes, then add 120 grams of homemade sauce (increase or decrease according to local taste) and 10 grams of balsamic vinegar, reduce to low heat and cook for another 20 minutes ( When cooking, use a spoon to gently tap the fish head, which will help the fish head absorb the flavor). Before taking it out of the pot, pick out the ingredients, add 100 grams of homemade sesame oil, and cook over high heat for 3 minutes. Put coriander on the fish head after putting it on the plate. 2 grams, served with pancakes.

Homemade sauce:

Take 700 grams of sugar, 50 grams of MSG, 30 grams of salt, 120 grams of light soy sauce, and 2.6 kilograms of soy sauce (Golden Lion brand, this kind of soy sauce has the best flavor Relatively strong, lightly salty, generally used in the north), 150 grams of five-year-old Huadiao wine, and 35 grams of chicken rice and dark soy sauce. Mix together and simmer over low heat until combined.

Homemade sesame oil:

1. Take 65 grams of dried Sichuan peppercorns (wash away the dust with warm water and control the water), 25 grams of star anise, and dried chili peppers (general chili peppers are enough, not too spicy) ), 15 grams of fragrant leaves, and 10 grams of cinnamon, put them into a bowl, pour in rice wine to cover the spices, soak for 5 minutes, and then pour away the rice wine.

2. Put 2.5 kilograms of peanut oil in the pot, add 200 grams of green onions, 50 grams of ginger, and 100 grams of garlic seeds. Simmer over low heat until the vegetable material turns golden brown, then add the processed For the spices, simmer over low heat for 5 minutes, turn off the heat, let the spices continue to soak in the oil and leave for about 3 hours, then filter out the residue.

Pancakes:

Mix 500 grams of snowflake high-gluten flour, 340 grams of water, and 5 grams of salt into a dough, roll it out thinly, brush with salad oil (not too much oil), and fold the layers Then roll it into a large thin crust again and bake it on the electric cake setting (180℃-200℃) for 10 minutes until both sides are golden brown. Shake the cake when serving.