Materials
half of a large fish head, ginger, oil, sesame oil, soy sauce with herbs, green onions
Practice
1.green onions shaved, ginger chopped.
2. Wash and dry the head of a large fish and steam it for 8 minutes in water over high heat.
3. Pour off the steamed fish fish water, sprinkle a lot of shredded green onion and ginger to spread the surface.
4. Appropriate amount of oil and sesame oil heating, pour on the fish, pour appropriate amount of soy sauce can be.
Method 2, steamed fish head of Mingxin Gongcai
Materials
"Grass carp head 600 grams", "green onion 3, 4", "salt in moderation", "Mingxin Gongcai 35 grams", "edamame in moderation", "soy sauce in moderation",
Methods
1: clean the fish head, and then add salt marinade for a while, and then drained and cleaned, cut pieces of the plate to put
2: Cut the green onion into julienne strips and place them on a plate for later use
3: Sprinkle edamame and mingxin gongcai on the top of the fish
4: Add water to the pot, bring to a boil, and put the plate with the fish head into the pot, and steam it for 15 minutes over a high flame
5: You can remove the fish head from the pot after 15 minutes, and then drizzle it with soy sauce and sprinkle it with green onion, and then steam it for 15 minutes
5: Steam the fish head for 15 minutes, then sprinkle it with soy sauce and green onion, and it will be ready for dinner. Fish head is ready
Tips
Please use fresh ingredients, fresh, fresh, fresh
Add tempeh can not only enhance the freshness but also remove the fishy smell
Marinate the fish with salt, not only can remove the excess water in the fish, but also the salty taste of the salt can remove the fishy taste and odor, forming a tender and smooth texture
Practice three Minced Pepper Steamed Fish Head
Materials
Fresh fathead minnow, one or two green onions, 50 grams of black beans, 50 grams of homemade pickled peppers, 200 grams of Hunan Minced Peppers, one or two pieces of ginger
Practice
1. Cut the fish head off from the dorsal fins at the back of the root, remove the scales and clean it well, and split it into a slice from the center.
2. Fish head split and put in a clean basin with salt, monosodium glutamate, cooking wine to taste, chopped peppers mixed with chopped pickled peppers, edamame and sugar, vinegar, seasoning the taste, chopped scallions, ginger slices spare.
3. Put and good spicy sauce on the fish head, use a spoon to smear evenly.
4. Put the whole scallion pad under the fish, ginger slices on the fish, and steam on the hot drawer for 10 minutes.
5. When the fish head is off the drawer, pick off the green onions and ginger, and sprinkle the scallions onto the fish head. The oil in the pan is hot and can be used to cook the scallions.
Practice four, squash steamed fish head
Materials
Dougou fish head half, squash 1 small bag, ginger moderate, green onion moderate, Meiji fresh soy sauce, oil
Practice
1. Fish head washed, chopped into pieces, ginger and green onion into strips, squash washed with water to open the seasoning.
2. Put the fish head, squash and ginger and scallion in a dish, add the right amount of Meiji fresh soy sauce and oil.
3. Steam over high heat for 8 minutes and eat.
Practice 5, millet pepper steamed fish head
Materials
fish head, millet pepper, garlic, salad oil, green onions, ginger, cooking wine, salt
Practice
1, wash the fish head, the fish meat on the 3 cuts;
2, millet pepper and a few garlic chopped, put in a small bowl, plus the water of the millet pepper, add 2 tablespoons of salad oil. Stir well;
3, in the bottom of the plate spread onion and ginger, fish head drizzled with cooking wine, sprinkle a little fine salt, will be mixed millet pepper spread on the fish head, rest for 15 minutes;
4, boil a pot of water, put the fish head in the pot with high heat and steam for 10-15 minutes out of the pot.