Materials:

Carp 1 (about 755 grams), green onion, ginger, garlic, rice **** 5 grams, 200 grams of sugar, 80 grams of vinegar, 20 grams of soy sauce, 3 grams of refined salt, 200 grams of water starch, 1500 grams of peanut oil (about 5 grams).

Cooking process:

1. Scale the fish, remove the gills, open and remove the viscera, rinse with water. Every 2 centimeters wide cut a knife (big flip knife), lift the fish tail, the knife mouth open, sprinkle with refined salt slightly marinated. Then hang a layer of water starch paste evenly over all the fish.

2. frying spoon put people peanut oil, with a high fire to seventy percent heat, with a hand to catch up the fish tail spine down into the oil, so that the fish in the spoon into a bow, fried to the fish quite body, the fish will turn over the abdomen down to continue to fry, to be fried until the fish was golden brown (has been fried through), fish out of the plate.

3. In the frying of fish at the same time another spoon, sitting on the eye of the fire, put 50 grams of oil, burned to 60% hot, put people onion, ginger and garlic rice, frying the aroma of cooking polyester, add hot water (soup), into the sugar, soy sauce, boiling water starch thickening, drizzled with a little hot oil and stirred, and then quickly poured in the deep-fried fish that is completed.

Flavor characteristics: golden color, clever head and tail, burnt outside and tender inside, sweet and sour taste.

Braised carp

Raw materials:

Fresh carp 1 (about 750 grams), 50 grams of fat and lean pork, green onions, ginger and garlic slices *** 10 grams of peanut oil 1000 grams (about 60 grams of oil), 30 grams of soy sauce, 20 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 300 grams of broth, 25 grams of water starch, 2 star anise, 15 grams of pepper oil.

Cooking process:

1. Remove scales and gills from the fish, and gut the fish. Make diagonal cuts on both sides of the fish every 2 centimeters (depth to fish spine). Cut the pork into 1-cm-square cubes.

2. Put peanut oil in a frying spoon and cook it over a high flame until it is nine times mature, then smear a little soy sauce around the fish and deep-fry it in the hot oil until it turns red.

3. frying spoon in a little oil, into the onion, ginger and garlic slices, diced meat, star anise stir-frying, cooking soy sauce, cooking wine, broth, into the fried fish, moved to a small fire until the taste, the soup is left one-fourth, moved to a high flame, put monosodium glutamate, thickening with water starch, dripping pepper oil, big turn the spoon into a plate that is completed.

Flavor characteristics:

Ruby color, tender taste mellow.

Crispy carp

Raw materials:

Carp, ginger, scallions, pickled peppers, pickled radish, celery, cooking oil, salt, monosodium glutamate (MSG), yellow wine, cornstarch, soy sauce, sugar, vinegar

Practice:

1. Carp slaughtered and washed, cut, put into salted water, add scallions, ginger, soak for half an hour. Then take out, patted with starch.

2. Start a frying pan, burned to seventy percent heat, into the carp, deep-fried until the skin is crispy out of the pan on the plate.

3. Add yellow wine, soy sauce, sugar, vinegar, pickled peppers, pickled radish, celery, thickened with cornstarch, and finally pour the soup on the fish.

Features: crispy outside and tender inside, sour and spicy flavor.

Squirrel carp

Raw material:

1 tail of carp (weighing about 700g.) , 25 grams of asparagus, 25 grams of peas, 1000 grams of clear oil, 50 grams of sesame oil, 100 grams of sugar, 50 grams of rice vinegar, 25 grams of soy sauce, 5 grams of sugar color, 25 grams of starch, 125 grams of cornstarch, 10 grams of ginger and green onion ****, 10 grams of cooking wine.

Practice:

1. The fish will be removed scales, gills, clean the chamber and wash after chopping the head, from the spine with a knife blade, remove the beam bone, in the tail of the fish evenly separated, so that the two pieces of fish are with the tail, remove the bone thorns, wheat ear flower knife, wash.

2. Cut the asparagus into small square dices, with the peas together with boiling water slightly scalded to cool.

3. frying spoon on the fire, put the oil is hot, the fish in the cornstarch rolled well, so that the wheat cob knife mouth open, lifting the fish tail slowly into the frying pan, deep-fried to a light yellow fish out, into the dish.

4. pot to stay in the bottom oil, add cooking wine, rice vinegar, sugar, soy sauce, sugar color, peas, asparagus, green onion rice, ginger rice stir-fried, thickened with water starch, dripping sesame oil, the gravy poured on the fish can be.

Features: the texture is crispy and tender, the flavor is sweet and sour

Carp bitter melon soup

Materials:

Net carp 400 grams of meat, 250 grams of bitter melon, vinegar, sugar, salt, monosodium glutamate, moderate amount.

Practice:

1, the net carp meat with a napkin to sop up the water, cut into slices; bitter melon washed, cut in half, remove the flesh, seeds, with boiling water, scalded, and fished out of the slices to be used.

2, the soup pot put water with high fire after boiling, into the fish and bitter melon slices, add vinegar, sugar, salt seasoning, with the fire cook for 5 minutes, add monosodium glutamate can be pot.

Dawnrain:

The carp can be sliced a little thicker so that it doesn't get cooked too easily.

Peanut carp

Ingredients: 1 carp, 150 grams of fine-grained peanut meat Seasonings: several slices of ginger, 4 green onions, 2 cilantro, 1 tablespoon each of shaoxing wine and light soy sauce, 1 cup-2 cups of water, sesame oil, pepper, salt, peel (soaked soft and shredded), a little each

Operation:

1. Soak the peanuts in water for 40 minutes and add the appropriate amount of water and high heat. Heat for 10 minutes.

2. carp wash and wipe dry water, add pepper, a little salt, apply, put 6 tablespoons of salad oil, fry until both sides are flower color (carp scales can be eaten; if not eaten, cooked and then remove the scales. Scrape off the scales to cook, the meat is easy to rotten) shovel up.

3. put salad oil 1 tablespoon in the vessel, burst incense ginger, green onions, add wine, under the peanuts with sesame oil pepper, a pinch of salt, 1 tablespoon of soy sauce, 1 cup of water - 2 cups or discretionary seasoning to cook and add the carp, heat on high for 8 minutes, put on the cilantro can be eaten.

Scallion oil carp

Raw materials:

1 carp, ginger, green onion, dried chili pepper, salt, cooking wine, soy sauce, peanut oil, cilantro section of the appropriate amount.

Production:

① Carp scales, gills, guts, cleaned, in the fish on both sides of the diagonal knife.

② frying pan add the right amount of water, put the carp boil, remove the foam, add salt, cooking wine, soy sauce, cooked over low heat, fish set in a dish, will be green onions and ginger, pepper sprinkled on the fish.

③ frying pan oil to 50 percent hot, the oil evenly poured on the fish in the pan, sprinkled with parsley that is.

Features:

Tender meat, fish flavor attractive.

White sauce carp

[Ingredients]

750 grams of live carp, 50 grams of cooked ham, 50 grams of cooked asparagus, 50 grams of mushrooms, 50 grams of cucumber skin, 15 grams of ginger, 20 grams of green onion, 10 grams of salt, 15 grams of cooking wine, 2 grams of pepper, 2 grams of monosodium glutamate (MSG), 100 grams of pork fat, 50 grams of lard, 30 grams of soybean paste, broth, moderate amount.

[Method]

①Carp gutted and washed, scalded with boiling water, fished into warm water, and then removed, remove all the fish skin and impurities, graved 5 knives on both sides.

②The fish with cooking wine, salt, pepper, monosodium glutamate (MSG), ginger, green onion on the fish, covered with a layer of net oil, marinated for 1 hour, steamed in a cage and removed, remove the net oil, ginger, green onion, placed in another dish.

3 ham, asparagus, mushrooms, cucumber skin, respectively, cut into 3.3 cm large slices. Blanch the cucumber skin in boiling water and soak in clear water to cool.

4 pot of oil hot, under the ginger, green onions fried flavor, add soup to cook a little, remove the ginger, green onions, into the ham, asparagus, mushrooms, cucumber skin, lard, add salt, cooking wine, monosodium glutamate, taste good, under the water soybean meal thickening, poured in the fish that is complete.

This dish is made with white sauce and ingredients, poured on the steamed carp into the dish, so it is called white sauce carp. The color is bright, the fish is tender, a variety of ingredients, light and refreshing.

Steamed carp

[Ingredients]

60 grams of Fishweed, 30 grams of Peperomia, 1 carp, yellow wine, seasonings, sesame oil.

[Production]

1, the fish grass, the Department of warm soak in lightly salted water for 20 minutes;

2, carp body section on the knife line mouth;

3, carp in the bottom, fish grass, the Department of the top, put the yellow wine, seasoning, sesame oil, steam 15-20 minutes can be.

[Efficacy]

Fish grass, Momordica charantia to clear the lungs; carp to promote qi and phlegm.

Carp with red beans

Carp 1 tail (more than 1000 grams), 100 grams of red beans, Chenpi, pepper, grass fruit 7.5 grams each. Carp scales, gills, gouge the viscera, wash. Adzuki beans, Chenpi, pepper, fruits, wash, stuffed into the belly of the fish, and then the fish into the casserole, plus green onions, ginger, pepper, salt, infused with chicken broth, on the cage steaming 1.5 hours or so, the fish is cooked can be out of the cage, and then sprinkled with green onions, that is, into the. To promote qi and stomach, wake up the spleen and dampness, diuresis and swelling, weight loss.

Blanch Yellow River carp

Main ingredient: Yellow River carp

Auxiliary ingredients: chopped pickled pepper

Seasoning: salt, rice wine, sugar, cooking oil

Practice:

1, will be slaughtered and washed carp, take out the viscera, the body of the fish with a knife into a rhombus-shaped flower knife;

2, frying pan set on a high flame, add water, to be water boiling! Into the carp, blanch for 1 minute, turn the fish over and then blanch

a little can be, put into the dish;

3, the accessories and seasonings are mixed, poured in the blanching of carp, dripping hot oil that is completed.

Features:

These are the best ways to make the best of the best of the best of the best of the best. It is made from fresh fish cooked with Pixian Douban (郫县豆瓣) and other ingredients. It is characterized by its reddish color, tender fish meat, and the strong flavor of bean flap, which is salty and fresh

slightly spicy with a touch of sourness and sweetness.

Raw material: live fish.

Seasoning:

Bean petals, ginger, garlic, salt, cooking wine, soy sauce, sugar, scallions, flavor essence.

Method:

Live fresh fish, after clean, on both sides of the light graver 5 knives. Place a frying pan on a high flame, add vegetable

oil and cook until 210 degrees Celsius, then fry the fish until light yellow on both sides. Reserve some oil and transfer the fish to the side of the pan. Stir-fry bean curd, ginger and garlic, add broth, salt, wine, soy sauce and sugar. Add broth, salt, wine, soy sauce and sugar. Add fish, cook over medium heat for 10 minutes, then broil until fish is cooked through. Thicken with starch, add scallions, seasoning, and a drop of vinegar and mix well, then pour over the fish.

Chopping chili practice:

Take a number of fat red pepper, wash (note that the wash do not go to the tip), air-drying water for two days, chopped with a knife, and then put salt, salt, salt vigorously, salt and chopped chili pepper stirred and even (here is another trick, if the amount of production is not too much, and personal taste is not too heavy, it is not recommended to put too salty). Then sealed into the altar more than half a month before opening.

Chopped pepper fish head practice:

Raw materials: bear fish head a (also known as fat fish head)

Seasoning: chopped pepper, ginger, green onion, monosodium glutamate (MSG), cooking oil

How to do it:

1, ginger shredded, if you want to be lazy, sliced also said.

2, green onion washed and cut into two minutes long small section.

3, the bear fish head treatment, cleaned into a large dish (pay attention to find a slightly deeper dish).

4, in the fish head spread some ginger or ginger.

5, Kuai four or five spoons of chopped pepper spread on the fish head, the amount of chopped pepper according to the personal taste of the weight of the decision, the mouth is light less put some children, the mouth is heavy put a little more. Anyway, I do not like to put too much. If it is too dry, you can add a small cup of cold water to the dish.

6. Sprinkle a few capsules of mirin and add a few drops of cooking oil.

7: Place in a steamer, light the fire, and steam for ten minutes.

8: Start the pan and sprinkle with some small green onions.

How to make grilled eel

To make grilled eel you need Japanese sake, Japanese soy sauce, and preferably Japanese purple ginger. It's really easy to do,

1. First you need to make the coating for the grilled eel. It's a 1:1 ratio of Japanese sake, Japanese soy sauce, and some sugar, simmered in a pot to make a thick sauce, and if you want to get rid of some of the fishy smell, you can add a little bit of Chinese cooking wine.

2. Spread the sauce evenly on the eel slices and sprinkle some pepper powder on it. Then grill the eel in a pan over medium heat, turning it over a few times, until the eel is bright and shiny.

3. Eat it with some Japanese purple ginger.

I know that there is a good eel sauce out there, just put it on and grill it, or if you don't want to bother, you can buy it and grill it.

Sauerkraut practice (full illustration)

1, usually with grass carp or black carp is good.

2, wash the fish, pay attention to wash the black membrane in the abdominal cavity.

3, cut off the fins. (It's also good to dry it and make shark fins ...... haha)

4, cut the fish into segments. Cut it randomly.

5, with the hand pressure on the fish section, the other hand holding the knife against the fish spine along the push close to feel the position of the fish bone, timely adjustment of the direction of the line knife. If you can't cut it well, buy a few more fish to practice on :)

6, remove the fish bones. The head of the fish to cut, sliced down the fish meat, and the rest of the fish bone ...... If you like to even eat the bones together, you can also ignore this step. Oh

7, the slice down the fish placed horizontally, along the direction of the fish tail to the head of the fish with a knife one by one under the thickness of each slice of about 5-7 millimeters or so Here note! The direction do not get reversed, or cook out of the fish will be broken ~ ~

8, take an egg, left and right hand pour a pour, pressed out of the egg white standby

9, the fish bone cut into segments, and the fish fillets fish head together in a basin, add salt and wine mix, and then put the egg white to grasp and mix evenly, let stand for 20 minutes ~

Waiting for a while, hehehe

10, pickled vegetables ........................ cuihua, on the sauerkraut 。。。。 One or two packets are fine, put more in if you like.

11, cut sauerkraut, into sections

12, the pot of oil to heat, preferably a large oil, but in order to ...... Or do it with ordinary oil! Pour into the cut sauerkraut stir-fry .................. then add water or broth to boil

13, first into the fish head and fish bones, simmer for 5-7 minutes

14, into the other fish fillets, high heat 2-3 minutes ~ If you do not like the fish head, you can not fish head, omitted

15, into the salt, pepper, pepper, MSG and other seasoning, a pot of delicious yeast vegetables fish is finished!

The practice of tomato fish

Fish, preferably no more than one and a half pounds, if only a can of tomato sauce. Remove the head and bones, and cut the fish into large thin slices.

The head and bones of the fish are fried in lard and simmered in a snowy broth with sliced ginger.

One large tomato, cut into mush; one potato, cut into small dices, preferably pressed into mashed potatoes.

Fish fillets are flavored with cooking wine (slightly more), salt and white pepper. Use plenty of salt and pepper. No matter how you cook the fish, it's important to flavor the fish beforehand, because in the final dish, most of the fish's flavor comes from this process.

Heat the oil in a clean pan, and when it's about 60 percent hot, add the ginger and rice and sauté, followed by the tomato puree and mashed potatoes, and stir-fry well. A can of tomato sauce poured, stirring evenly, stirring low heat until turning sand. (You can also feel free to add some seasoning, what you want to eat what to add.)

Then pour the previous fish head and fish bone soup (fish head and fish bone was fed to my cats and dogs), the right amount of chicken essence, the right amount of salt, the right amount of white pepper, the right amount of sugar, simmer for a few minutes. Put the fish slices in and slide them apart. When the fish fillets turn white, sprinkle enough chopped green onion and you can start the pot.

How to Cook Fish in Water

I.

1. Buy mackerel and cut into fillets.

2. Sizing the fish fillets (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or a variety of other flavors you prefer)

3. A little water boiled, put the fish fillets scalded (80% can be), and immediately fish out. Load pin pot, water do not.

4. will be a lot (a lot) of oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan when the color of the pepper is slightly blackened, pour the oil on top of the fish fillets.

5. In the restaurant to eat boiled fish often in the fish slices under the pad has a lot of soybean sprouts. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, the bean sprouts can be dispensed with.

6. When the oil is just poured on, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils for the boiled fish must be a little bigger.

Two,

Raw materials: Bass (Bass or Perch two are translated into bass, try it yourself)

or Tilapia (Tilapia)

or Catfish (Catfish) can be, preferably live fish, do not use Carp (Carp)

A

A

A toppings: Bean Sprouts or their favorite vegetables

Seasoning: ginger (a large, pat loose slices), garlic (a head, slightly pat can, do not have to cut), green onions moderate

Bean petals (or chopped peppers), peppercorns, dried red chili peppers, chili powder,

Salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar a little bit of cooking oil

Additional: cornstarch, cooking wine, salt a little bit of protein a

Another: raw flour, cooking wine, salt a little bit of egg white

Another: a little bit of egg white

Another: a little bit of raw flour, cooking wine, salt a little bit of egg white

Practice:

1, kill the fish and wash, chop off the head and tail, sliced into fish fillets, and chop the rest of the fillet into several pieces. Fish fillets with a little salt, cooking wine, cornstarch and an egg white scratched well, marinated for 15 minutes. The head and tail and fish steak another plate, with the same method of marinade)

2, boil a small pot of water, wash the bean sprouts, put into the boiling water, scalded, fished into a large pot, according to personal taste sprinkle a little salt, standby.

3, in a clean frying pan with three times the usual frying oil, oil hot, put three tablespoons of soybean (or chopped fried) burst incense, add ginger, garlic, green onions, peppercorns, paprika, chili powder and dry red chili stir-fry in a small fire. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large pot with bean sprouts.

4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.

5, the color of the pepper is changing, immediately turn off the fire, the pot of oil and pepper chili together into the fish pot, be careful hot!

Eat it!!!!

For the big note:

1, the amount of water to cook the fish should not be too much, to the fish fillets into the just after the water can be submerged. After cooking and pouring into the pot, some of the fillets will be exposed.

2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the chili, so that the oil color red.

3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.

4, I think, the U.S. bought peppercorns and chili peppers are not as fragrant as the domestic ones, so it is better to fry them before splashing oil. The domestic material is good, so you can just splash hot oil on the chili peppers.

5, fish eaten, you can pour the soup back into the pot, under the tofu or vermicelli or konjac, etc., is boiled fish hot pot. Or simply the beginning of the boiled fish into the electric hot pot, after eating fish, direct fire on the line fish stewed tofu, super delicious! Especially the soup is delicious! Wow, upstairs, it hurts my eyes to see that scallop, flatfish, cod, swallowfish, yellowtail, and toadfish have fewer thorns, abalone and noodlefish have no thorns but are very expensive, and crucian carp is tasty and inexpensive but has many thorns. There are many more fish but I have never eaten them. The best way to cook it is to stew it in a Chinese stew, which is very flavorful and juicy. There are many, the owner can choose according to their own taste, here are seafood recipes

/chufang/diy/haixian/ First of all, it depends on what fish you buy, if it is perch it, on the steamed, if it is chub on the beans fish, boiled fish, if the crucian carp on the pouring of fish soup, if it is carp or yellow croaker on the red, if it is a scallop on the dry fried (with fathead fish or grass carp) first through the oil through ) first through the oil through, put a variety of ingredients, sweet and sour spicy taste personal mastery, braised, juice this practice is my favorite I like to eat colorful clouds snapper, so our family often do this kind of fish ``

My father are first to deal with the fish `` on the pot steamed for 8 minutes, not more than! Then take the fish out and pour out the steamed soup from the steamer tray, only if you pour it out, the fish will not be fishy when you make it. Then leave the fish for later ``heat the oil ``then put in the chopped green onion and soy sauce (first supermarkets have to buy a kind of soy sauce called "Ajinomoto", the taste is not very salty, a little sweet, the best is this kind of soy sauce) and then a little bit of seasoning ``pour the sauce on top of the fish just now, then finished!

Fish food is rich in protein, and once contaminated by tired bacteria, the protein is easily broken down into trimethylamine,

hexahydropyridine, aminopentanal, and aminopentanoic acid, which give off an unpleasant fishy odor.

How to make fish without fishy? After cleaning the fish, fry it in oil, pour out the remaining oil, and then put the fried fish

into a pan. When the pan is hot, add a little wine (preferably yellow wine) and vinegar, cover the pan with a lid for about a few dozen seconds, and then uncover the

pan, the fishy flavor will be removed. In addition, plus soy sauce and other seasonings cooking, you can make a variety of delicious fish products.

Why can you add wine and vinegar to remove the fishy odor? Because wine contains a certain amount of alcohol, alcohol is a very good organic solvent

. Trimethylamine, etc. can be dissolved by alcohol and evaporate with alcohol as it is heated. In addition, the alcohol in the wine and vinegar in the

acetic acid can also generate aromatic flavored fat, increasing the freshness of fish food.

How to make fish head soup

Take a fresh bighead carp, more than 5 pounds; there is no bighead carp, you can silver carp instead;

Take off the bighead carp head.

Garlic leaves, ginger and green onion, pepper, cooking wine, boiling water spare; meat oil spare

To meat oil to start a pot, put a small amount of ginger, until the oil is hot into the bigheadhead carp head, frying;

To the fish head one side of the yellowish, the fish head turn over, add a small amount of meat oil, frying;

To the other side of the head of fish head slightly yellowish, adding cooking wine;

To the fish head, add cooking wine;

To the other side of the yellowish;

To the other side, adding cooking wine;

The head of bighead carp, the head of the bighead carp is a bighead carp head. p>After adding the right amount of water, make soup.

First, bring the soup to a boil over high heat, then reduce the heat to low and simmer the soup slowly,

Till the soup is pinkish-white, add some pepper;

Remove the soup and add garlic leaves and green onions.

Features:

1. If the fish is fresh enough, it is especially fresh;

2. The soup is milky white, decorated with garlic leaves and green onions, colorful and flavorful;

3. My favorite dish, I feel that it is better than the popular Tan fish head.

It is a pity that every year, only after returning home to be able to eat.

Curry fish head soup

Information:

Sea fish head a (about two pounds), an onion, two potatoes, carrots, okra four two, eggplant two.

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 water with cornstarch.

How to make it:

Split the fish head in half, rinse it, wipe it dry and fry it in 3 tbsp oil on both sides.

Chop the onion, scent it with 3 tbsp of oil, soften it and add curry powder, then add the potatoes and carrots and sauté them, cover with oil and bring to a boil.

Put in the fish head, drizzle wine, cook on low heat for twenty-five minutes and then add okra and cut small pieces of eggplant to cook until soft and add other seasonings.

When all the ingredients are soft and flavorful, remove from heat and serve.

Highlights:

Sea fish head is more durable, freshness can be used, large size can be cut into four large pieces.

The curry powder should not be stir-fried for too long, so as not to burn the curry.

Salmon Fish Head Soup

Materials:

500 grams of salmon head, 240 grams of mussels, 1 onion, 1 celery, 1 ? cups of white wine, ? cup of cream, a little salt and pepper.

Practice:

1, put the fresh salmon head into the boiling salted water, boil and simmer for half an hour, drain out the fish broth; mussels washed; onion washed and peeled, and celery were cut into small pieces.

2. Put the mussels and vegetables into a pot and stir-fry them over high heat until the shells of the mussels crack, drain out the broth, remove the shells of the mussels, and set aside the mussel meat.

3. Mix the fish stock and mussel juice, add white wine and mix well, cook over low heat until half of the juice remains, remove from heat, mix in the cream, vegetables and mussel meat, and season with pepper to taste.

Fu Cai Fish Head Soup

Information:

One silver carp head, four taels of Fu Cai, two slices of ginger, two bamboo shoots.

Seasoning:

One tablespoon of wine, a pinch of salt, a pinch of pepper.

How to make it:

Split the fish head in half, wash it and wipe it dry, then fry the onion and ginger with four large spoons, then fry both sides of the fish head and pour one tablespoon of wine over it.

Clean and cut the cabbage into small pieces. Boil 15 cups of water, add the fish head, ginger and 1 tbsp of wine, reduce the heat to low and cook for 20 minutes.

Put in bamboo shoot slices and cook, add a little salt to taste, pick off the ginger slices and turn off the heat, serve.

Highlights:

In addition to silver carp heads, you can also use grass carp or any sea fish heads cooked in the same way.

Because it takes a long time to cook the broth and get the flavor out of it, brown the fish head a little bit before broiling it to avoid the flesh from falling apart and becoming incomplete.

The Hakka foochow used here is more tender, and the stalks are used more often than the leaves, which are used less because they spread out into long strips when boiled, and should be cut shorter and used again.

After cooking, the salty taste will be in the soup, so be careful with the amount of salt to avoid over-salting.

Yesterday, I made a pot of "fathead fish tonkatsu tofu" and ate it all!

I'll teach you:

First of all,

Hot oil, and then the chopped fish head (just a head split 5,6 pieces of it), put it in the cut for a while, and then the surface of the frying can be, pour in cold water, cover the lid, cook! Do not stir during the period, or the flavor will be diluted, the water can be put a little more, a soup to do, a long time to cook the soup is less well, according to the amount of dishes. When the fish soup has been moving, into the already cut tofu blocks, cook! This time is longer, because to make the soup is to see a very time-consuming thing ah. Wait until the soup has obviously changed color, has been rolled out, put in you want to put the cilantro and other things ~ ~

But in my case, generally in the frying of the fish put a lot of chili pepper and, and then wait for the cooking of the time and then put some ginger into it, so that is delicious

One day to the girlfriends of friends to the home, to the meal time, is just catching up with the brother of her special chef a hundred years! I'm not going to be able to get the best out of this one, but I'm going to be able to get the best out of this one," he said. That meal in the soup gave me a very good impression, and deliberately and humbly to learn from the master, fortunately, just taste at home, the master of all should be decorated to omit, although the process is simple, but as much as possible is a comprehensive to. Home tried to do a few times, the response was good. Today I will put this soup practice now learn to sell, tell other readers who want to learn to do fish head soup. It's the right time of the year for soup, and the fish is also very fat, so let's show it to your family!

Raw materials:

Grass carp (live) fish head, ginger, scallions, tofu, cilantro, pepper, salt, monosodium glutamate (MSG), chicken broth (or to the supermarket to buy ready-made chicken broth, according to the instructions for the ratio of simmering)

Practice:

1, the head of the fish to remove gills and wash, the fish head with a hard object knocked crispy to the fish brain overflowing, so that the head of the fish brain will be more fully integrated into the soup, but the head will be more than enough. For the overall beauty of the soup to pay attention to keep the fish head intact not broken, into the casserole with chicken broth (or water with chicken essence).

2, add 4 to 6 slices of ginger, 2 to 3 sections of green onion, moderate salt, monosodium glutamate.

3, stew until open, add tofu and cook for 15 to 20 minutes, add cilantro, pepper can be.

Another way is to remove the gills of the fish head after washing, over the oil frying to break (no blood) to remove the fishy flavor, but be sure to stew in the soup when the pot is open to remove the soup foam, so that the feeling of frying over the feeling is almost gone. The other steps are the same.

The stew is a creamy white color with green cilantro floating on top, which makes it look appetizing. I personally prefer the fish head not to be deep-fried, as there is not a drop of oil added to the whole process, so the taste is very light, full of the freshness of the fish, natural and healthy.

According to Chinese medicine theory, fish is a thing in the water, belonging to the yin, fish white main lungs, have nourishing yin moist lung effect. Eat more fish products in winter can fight the cold, and fish head is rich in fish fat and brain spirit, often eat both brain and nutrition.