A: Nutritional value and characteristics of fathead minnow:

The head of fathead minnow is the best choice for making boiled fish head soup, because the head of fathead minnow is different from ordinary fish.

The fathead minnow is one of the famous four big fish in China, and because of its appearance like chub, some places collectively call it and chub as chub. The head of fathead fish is big and fat, and the meat is snow-white and tender.

The fathead minnow is rich in phospholipids and can improve the memory of the pituitary gland posterior lobe, especially its head of the medulla oblongata content is very high, and often eat can warm the stomach, get rid of dizziness, benefit wisdom, help memory, delay aging.

Two: Introduce the main practice of fathead fish head:

1. Boiled fish head soup:

Raw materials:: fathead fish head 1, 6 grams of Rhizoma Ligustici, Angelica dahurica 10 grams, 10 grams of asparagus, 2 slices of ginger, a little salt.

Practice:

1, wash the fish head, remove the gills. Start a frying pan, under the fish head cut until slightly yellow, remove and set aside; Chuanxiong, Angelica dahurica, Tianma, ginger clean.

2, put all the ingredients together into the stew pot, add the right amount of water, the stew pot with a lid, the fire stewed in water for 40 minutes, seasoning for use.

Features:

Expel wind and relieve pain, brain and mind. It is effective for insomnia and forgetfulness, headache and women's post-partum physiological headache, and pediatric convulsions.

2. Fish head casserole:

Ingredients: 500 grams of fathead fish head, 200 grams of vermicelli, 50 grams of mushrooms, 50 grams of fresh asparagus, 100 grams of pork leg. 125g of soy sauce, 1g of refined salt, 10g of monosodium glutamate, 10g of sugar, 25g of each green onion and ginger, 1250g of water, 150g of lettuce oil.

Practice:

1, fish head head scraping scales, minus the gills, in the neck meat on both sides of the diagonal cut two knives, put into the water to wash, drain the water, the fish head in a pot, put into the yellow wine, soy sauce on both sides of the uniform smear color. Vermicelli cut into 2.6 cm long, 3 cm thick rectangular slices, ginger peeled and washed and mushrooms batch and asparagus the same size of thick slices to be used. Cut off the roots of green garlic and green onion, wash and cut into 3.3-centimeter segments. Green garlic shredded;

2, the frying pan on the stove, pour oil, high heat, until the oil temperature of eighty percent hot, will be under the pot of fish on both sides of the pan frying color, frying to golden brown, the fish head into the funnel, and oil stir-fried pork slices, mushrooms, bamboo shoot slices, to hot, and then under the onion segments, ginger slices, slightly stirred for a few seconds, gently into the fish head, add yellow wine with a lid and a cover, into the soy sauce, water, monosodium glutamate, salt, sugar, and then pour it into a casserole dish with a large flame to boil. Fire boil and pour into the casserole, cover and move to the stove on high heat, turn small fire simmering for 2 hours, see the fish eye bulging, fish skin wrinkles, soup thick, add powdered rice in the cooking for a quarter of an hour, and add shredded green garlic, turn on high heat to boil, to be soup rolled and flipped, and then quickly on the table.

Features: golden yellow, soup fresh fat thick, fish fragrance soft inside.

3. dry roasted fish head:

Raw materials: half of the fathead fish head (salmon and other sea fish can be), 75 grams of meat, 1 green garlic, ginger and garlic half a tbsp.

Seasoning: 1 tbsp cooking wine, 2 tbsp soy sauce, 1 tbsp hot bean curd, 1 tbsp sugar, ? tbsp vinegar, a pinch of pepper, 2 cups water, ? tbsp water starch.

Directions:

1: Wash the fish head, cut it in half, pat dry, and sauté both sides in 5 tbsp oil.

Hints:

1, if you can eat it all at once, or if you have a large population, you can cook the whole fish head at once, but if you divide it into two parts, the other half of the fish head should be pan-fried first, and then refrigerated or frozen, otherwise, the fish head will be heavier when it is thawed out and then pan-fried.

2, can also be the other half of the fish head soup, but also to be fried first, otherwise it will be fishy.