Chopped pepper fish head
Ingredients: 1,000g of fat-headed fish head, appropriate amounts of special chopped pepper, monosodium glutamate, red oil, ginger, green onion, and white radish slices.
Method:
1. Wash the fish head, remove the gills and scales, and split it into two parts from the middle of the fish lip.
2. Evenly apply salt and MSG on the fish head. Marinate for 5 minutes and then apply chopped pepper on the fish head. Place 2 to 3 slices of ginger and white radish on the bottom of the plate, place the fish head on top, and place an appropriate amount of shredded ginger on the fish.
3. Steam the fish head for 15 minutes, take it out of the pot, sprinkle the chopped green onion on the fish head, pour oil on it, put it in the pot and steam for 2 to 3 minutes, and it is ready to eat. Fish head in curry sauce
Ingredients: 1/2 grass carp head, 6 okra, 1 eggplant, 1 large tomato, 3 red peppers. 3 tablespoons of curry powder, 1 can of coconut milk, 2 tablespoons of turmeric powder, 1/2 tablespoon of dried lemongrass, 2 tablespoons of sour fruit, 1/2 tablespoon of salt, 1 tablespoon of sugar.
Method
1. First wash the fish head and dry it, then apply a little salt and turmeric powder on the fish to change the taste. After the oil is hot, fry the fish head for 5 to 10 minutes. Fry over high heat for about 10 seconds before taking it out. Take it out and drain the oil.
2. Wash the okra and remove the head, cut the eggplant into diagonal slices, cut the large tomato into small pieces, remove the seeds from the red pepper and chop it into small pieces for later use.
3. Heat up the pan, add 3 tablespoons of salad oil, sauté the minced chili pepper and all seasonings until fragrant. After boiling, add the fish head, okra, eggplant slices, and tomatoes, and cook until cooked and fragrant. Finally, take out the fish head and put it in a soup bowl. Fish head and tofu soup
Ingredients: 1 silver carp head, 8 dried shiitake mushrooms, 1 box of northern tofu, 1 teaspoon of salt, 3 slices of ginger, and 3 segments of green onions.
Ingredients: 1 silver carp head, 8 dried shiitake mushrooms, 1 box of northern tofu, 1 teaspoon of salt, 3 slices of ginger, and 3 segments of green onions.
Method
1. Wash the fish head, split it in the middle, and use paper towels to dry the surface of the fish head. Cut the soft tofu into 1cm thick chunks. Soak the mushrooms in warm water for 5 minutes, remove the stems and wash them.
2. Pour oil into the frying pan. When it is 70% hot, add the fish head and fry on both sides over medium heat until browned (about 3 minutes per side).
3. Place the fish head on one side of the pot, sauté the green onions and ginger slices with oil in the pot, then pour enough boiling water to cover the fish head.
4. Add the mushrooms, cover, and simmer over high heat for 50 minutes. Add salt, add tofu and continue cooking for 3 minutes.
5. Boil the soup in the pot until thick, pour it on the fish head and serve.