Generally speaking, everyone knows how to kill fish, so we don't waste time and space any more. After killing the fish, you can distribute the fat cooking according to everyone's preferences. Fat head, in fact, is the most delicious head, which can be made into sugar, steamed or fried, as described below.
Dish 1: After the fish head is cut into pieces, stir fry in the pan and add peanut oil. Why should peanut oil be added after the fish head is stirred? The main thing is to add oil to the wok, so that it will not be burnt by oil and will not smell like a pot. This is the most important thing in Cantonese cuisine. After refueling, stir-fry the ginger and garlic in the pot. When the flavors of the two seasonings come out, pour out the chopped fish head and cook the fish half-cooked. Pepper, add a little ginger, cover the pot, add a little wine when the fish soup is boiled, and you can serve it. The fish soup at this time is as white as milk. Because of the suppression of ginger and pepper, the fishy smell and muddy taste of fat fish are not obvious, so it is particularly delicious. The key to this dish is that there must be gas in the pot, which is the guarantee of milky fish soup, that is, fried fish head soup.
Dish 2: Chop the chubby fish head, mix it with proper amount of peanut oil, salt, ginger, garlic and soy sauce, and put it on a plate. You can add a little orange peel to increase the umami taste of the fish and remove a little muddy smell, and add a proper amount of herbs such as Sichuan Bowel and Radix Angelicae Dahuricae.
After that, cover another butterfly and steam it on water with slow fire for about 30 to 60 minutes (depending on the quantity, the longer the better). After that, the food can be served. This dish is called steamed fish head with white peony root, which has the effect of promoting blood circulation and dredging collaterals. It is said that it has the most obvious effect on menstrual pain.
Dish 3: Chop the chubby fish head, mix it with proper amount of peanut oil, salt, ginger, garlic and soy sauce, and put it on a plate. You can add a little orange peel to increase the umami flavor of fish and remove a little muddy smell, and add a proper amount of pepper to steam 15 to 20 minutes (randomly according to the amount). Fish is the most delicious at this time. After fishing, drink. Is to change the pepper into chopped pepper, which is sour and spicy. The fish head made is also first-class, and I like it very much. The two flavors have their own merits. The name of the dish is: fish head with chopped pepper! (Figures A2 and A3 show the fish head of pepper. )
Dish 4: The chubby fish head is cooked, and the rest of the body needs some fun to drink, otherwise how can it be worthy of the fishermen who come to listen to the fish classics? I usually cut the fish pieces and fry them with slow fire. Because chubby fish have many small thorns in their bodies, it takes a lot of effort to fry them thoroughly. It's like frying white strips. We'll fry them one day later. In that case, the small thorn won't sting the mouth, but it smells good. Fried fish pieces are steamed with salt, lobster sauce, perilla, ginger and garlic, which is also a good dish. The name of this dish is: fried braised fish pieces. In that case, we have to cook another dish, which is also fried fish pieces. After the fish pieces are golden, add some vinegar to the pot, cover the pot and stew for a while, so that the small thorns will not sting. Dip some salt and pepper after cooking, and it will have a special flavor. Name of the dish: Fish with Salt and Pepper. (