Make soup
Garlic leaves, some ginger and onion, pepper, cooking wine and boiled water for later use; Spare meat oil
Take the meat oil from the pan, add a small amount of shredded ginger, add the head of bighead carp when the oil is hot, and fry with slow fire;
When one side of the fish head is slightly yellowish, turn the fish head over, add a little meat oil and fry it with slow fire.
When the other side of the fish head is slightly yellowish, add cooking wine;
After that, add a proper amount of boiling water to make soup.
First, bring the soup to a boil with high fire, then turn it to low fire, and slowly cook the soup.
When the soup turns pink and white, add some pepper;
Take it out and add garlic leaves and shallots.
Features:
1. If the fish is fresh enough, it is especially fresh;
2. The soup is milky white, decorated with the cyan of garlic leaves and onions, and has a good color and flavor;
3. My favorite dish is better than the popular Tan fish head.
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Curry fish head soup.
seasoning:
one tablespoon of wine, four tablespoons of curry powder, one teaspoon of salt, half a teaspoon of sugar, one can of coconut milk and two tablespoons of powdered water.
Method:
Cut the fish head in half, wash it, dry it, fry it with three tablespoons of oil on both sides, and serve it first.
Chop the onion, scent it with three seeds, until it becomes soft, add curry powder and stir-fry, then add potatoes and carrots, cover with oil and water, and bring to a boil.
add the fish head, pour the wine, and cook for 25 minutes on low heat, then add okra and chopped eggplant and cook until it is soft, and then add other seasonings.
when all the materials are soft and tasty, turn off the fire and take them out.
Important note:
Sea fish head is durable to cook, and can be used by those with high freshness, and can be cut into four pieces for those with large body.
after the curry powder is put into the pot, it should not be fried for too long, so as not to burn the curry.
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Salmon fish head soup
Ingredients:
5g salmon head and 24g mussel.
Practice:
1. Put the fresh salmon head in the boiled salt water, boil it, simmer for half an hour, and drain the fish soup for later use; Wash the green mouth; Wash and peel the onion and cut it into small pieces with celery.
2. Put the mussels and vegetables into the pot, stir-fry with high fire until the shell of mussels is cracked, drain the soup, remove the shell of mussels, and reserve the mussels.
3. Mix the fish soup and mussel juice, add the white wine and mix well. Cook with slow fire until half of the juice is left. Turn off the heat, add cream, vegetables and mussel, and season with pepper.
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Ingredients:
Head of silver carp.
seasoning:
a tablespoon of wine, a little salt and a little pepper.
Method:
Cut the fish head in half, wash it, dry it, stir-fry the chives and ginger with four big seeds, remove it when it is brown, then fry it on both sides of the fish head, pour a spoonful of wine and take it out.
Wash Fucai, cut it into small pieces, boil it with 15 cups of water, add a tablespoon of fish head, ginger slices and wine, and simmer for 2 minutes.
add bamboo shoots and cook, add a little salt to taste, remove ginger slices, turn off the fire and serve.
Important note:
Except silver carp heads, grass carp or any sea fish head can be cooked in the same way.
Because it takes a long time to cook the soup, fry the fish head until it is yellow, and then burn it, so as to avoid the fish scattering and incomplete appearance.
It is used here as Hakka Fucai, which is tender in texture and mostly uses stems. Because the leaves will spread out into strips after boiling, the consumption is small, and it should be cut short before use.
When Fucai is cooked, the salty taste will be in the soup, so pay attention to the amount of salt when seasoning to avoid being too salty.
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Materials
First half of silver carp, 3 raw mushrooms and pickled cabbage heart. Cut the onion, mushroom, ... spread all >