Tiger head fish meat is tender, tasty and rich in protein. It is often braised, steamed, scallion oil, salt and pepper and other methods.
The method that needs to be paid attention to when making tiger head fish is: first cut off the stingers on the back, and then slaughter the fish (in the same way as ordinary fish species). During this process, you must be careful of the poisonous sting on your back. If you are stung, you should go to the hospital immediately. Dishes name: Braised Tiger Head Fish Ingredients: Tiger Head Fish
Preparation Method:
1. Remove the scales, internal organs and wash the Tiger Head Fish and set aside.
2. Heat the pot, add salad oil, garlic, and dried chili pepper and stir until fragrant. Pour in the tiger head fish, add rice wine, soy sauce, sugar, MSG and a little salt.
3. Let it simmer over high heat, then turn to low heat and simmer until cooked, sprinkle in chopped green onion, and serve in a basin.
Features: Smooth and tender meat, bright color. Dishes name: Tiger head fish tofu soup
Ingredients:
2 live tiger fish, about 250 grams, 250 grams of tofu, 5 grams of ginger, 5 grams of wine, 5 grams of green onions, salt 6 grams, 5 grams of MSG, 3 grams of chopped green onion, 5 grams of green onion segments, 2 grams of pepper
Preparation method:
1. Wash and process 2 tiger fish. Slice ginger and dice tofu.
2. Put a pot on the fire and heat the bottom of the pot until red, add cold salad oil to brush the bottom of the pot, then add ginger slices, stir-fry the green onions and pick them out, then fry the tiger fish on both sides. After a while, cook the wine, add soup to cover the tiger head fish, add pepper, and boil over high heat for half an hour. When the soup turns into a milky white soup, add diced tofu. When it boils, add salt, MSG, and pepper. powder, sprinkle with chopped green onion and serve.
Flavor characteristics: The juice is thick and white, the fish meat is fresh and tender, and the tofu is smooth and tender. Dishes name: Sizzling tiger fish
Ingredients: 4 tiger fish (weighing about 1500 grams)
Seasoning: 50 grams of shredded onions, 100 grams of salad oil, 20 green onions grams, 10 grams each of ginger slices and garlic slices, 8 grams each of cooking wine and MSG, 12 grams of soy sauce, 15 grams of oyster sauce, 5 grams of sugar, 500 grams of clear soup
Preparation:
1 1. First cut off the stingers on the back of the tiger fish, then dig out the gills, disembowel the belly and remove the internal organs. After cleaning, make a 4 cm long, 1 cm deep, and 4 cm spacing on both sides of the fish. Set aside the knife; put 40 grams of salad oil in the pot, when it is 60% hot, add shredded onions and stir-fry over low heat for 2 minutes, take it out and set aside.
2. Pour 60 grams of salad oil into the pot. When it is 50% hot, add the tiger head fish and fry over low heat for 3 minutes. Turn the fish over and fry over low heat for 3 minutes. After frying, fry Remove the fish and retain the oil. When the oil temperature in the pot reaches 70% heat, add 10 grams of green onions, ginger slices, and garlic slices and stir-fry over low heat until fragrant. Add cooking wine, add tiger head fish, soy sauce, oyster sauce, sugar, clear soup, and MSG and cook over low heat for 6 minutes.
3. While cooking the tiger head fish, put the iron plate on the fire and cook it for 10 minutes. Spread the fried onion shreds on the bottom until fragrant. Take the cooked fish out of the pot and put it in. On the iron plate, sprinkle the remaining scallions.
Features: Fragrant taste and delicious meat.