raw material

1 fish head, 300 grams of vermicelli, 500 grams of refined oil (the actual dosage is about 80 grams), a little onion and ginger, cooking wine, white pepper and salt.

manufacture

(1) Remove gills, scales and fins from silver carp head, wash and drain; Wash the vermicelli and cut it into diamonds.

(2) Take an oil pan. When the smoke turns slightly blue, add the onion and the beaten ginger slices, stir-fry and take them out, then fry the fish head until both sides are golden, and take them out.

(3) Leave a little oil in the pot, put the fish head back, pour the cooking wine and put two bowls of water at the same time. Cook until the soup is milky white, and push in the vermicelli, salt, chopped green onion and white pepper.

trait

The fish is tender and the soup is delicious.

★ Fish head tofu soup

Materials:

2 boxes of tender tofu, fresh silver carp head 1(600g), 75g of winter bamboo shoots, rice wine 1 teaspoon (5ml), vinegar 1 teaspoon (5ml), 2 slices of ginger, 2 slices of onion, and sugar 1/2 teaspoons (2 teaspoons).

Exercise:

1. Wash the fish head, split it in the middle, chop it into several large pieces, and dip it in the kitchen paper towel to remove water.

2, tofu can be cut into thick slices, bamboo shoots, ginger washed and sliced.

3. Heat the wok with high fire, add oil to heat it, fry the fish head pieces in the wok for 3 minutes, add soup (or water) after the surface is slightly burnt, and bring to a boil with high fire.

4. After the water is boiled, add vinegar and rice wine. After boiling, add onion, ginger and bamboo shoots, cover the pot and stew for 20 minutes.

5. When the soup is boiled to milky white, add salt and sugar, and add white pepper and coriander.

★ casserole fish head soup

raw material

Silver carp head 1 (weighing about 750g) vermicelli 100g refined salt 3g white sugar 5g Shaoxing wine 10g soy sauce 20g green garlic segments 10g ginger slices 5g monosodium glutamate 3g edible oil 200g cooked lard 30g.

prepare

(1) Select the head of silver carp about 8 cm in fish, scrape off the head, remove the gills, then wash it, make cuts on both sides of the fish part, chop everything with the root of the knife on the skull of the fish head, and rub it with soy sauce for a while; Cut the vermicelli into strips 6 cm long and 3 cm wide, and wash them with warm water for later use.

(2) Heat the wok with high fire, lubricate the oil, pour in the cooking oil and heat it to 80%, then add the onion and ginger slices (pat loose) and stir-fry the wok, add the fish head and stir-fry until both sides are golden, pour out the remaining oil in the wok, add Shaoxing wine, soy sauce, sugar, bamboo shoots, cooked lard and clear water, boil over high fire, and cover the pot with slow fire and stew for 30 minutes.

trait

This soup is of Shanghai flavor. The color is milky and pleasing to the eye, the garlic is overflowing, the fish is fat and tender, and the taste is delicious.

★ Delicious fish head soup

Raw materials:

Grass carp (live) fish head, ginger slices, green onions, tofu, coriander, pepper, salt, monosodium glutamate, chicken soup (or buy ready-made chicken essence in the supermarket and cook it according to the instructions)

Exercise:

1, clean the fish head and beat it with a hard object until the fish brain overflows, so that the brain in the fish head will be more fully integrated into the soup, but for the overall beauty of the soup, we should pay attention to keeping the fish head intact and not fragile, and add chicken soup (or clear water and chicken essence) to the casserole.

2. Add 4 ~ 6 slices of ginger, 2 ~ 3 slices of onion, proper amount of salt and monosodium glutamate.

3, stew until the pot boils, add tofu to cook 15 ~ 20 minutes, add coriander and pepper. Another method is to clean the fish head, and then fry it until it is raw (no blood is visible) to remove the fishy smell, but when the soup is stewed, the floating foam in the soup must be removed, so that the feeling of frying is almost gone. Other steps are the same.

The stew is milky white with green coriander floating on it, which looks very appetizing. Personally, I prefer fried fish heads, because there is no drop of oil in the whole process, so the taste is very light, and the mouth is full of delicious and mellow fish, which is natural and healthy.

According to the theory of traditional Chinese medicine, fish is a thing in water and belongs to yin. White fish governs the lungs and has the effect of nourishing yin and moistening the lungs. Eating more fish products in winter can keep out the cold, and the fish head is rich in fish scale fat and brain essence, which is both brain-nourishing and nutritious.