Take a fresh bighead carp, weighing more than 5 kg; There is no bighead carp, which can be replaced by silver carp; Remove the head of bighead carp, garlic leaves, some ginger and onion, pepper, cooking wine and boiling water for later use; Spare meat oil. Take the meat oil from the pan, add a small amount of shredded ginger, add the head of bighead carp when the oil is hot, and fry it with slow fire; When one side of the fish head is slightly yellowish, the fish head turns over, adding a little meat oil, frying with slow fire, and adding cooking wine until the other side of the fish head is slightly yellowish; After that, add appropriate amount of boiling water to make soup. First, bring the soup to a boil with high fire, then turn it to low fire, slowly cook the soup until it turns pink and white, and add some pepper; Take out, add garlic leaves and onions. Features: 1. If the fish is fresh enough, it is especially fresh; 2. The soup is milky white, decorated with the cyan of garlic leaves and onions, and it is full of color and flavor; My favorite dish is better than the popular tan fish head. Unfortunately, I can only satisfy my craving after I go home every year.

Curry fish head soup

Ingredients: one sea fish head (about 2 kg), one onion, two potatoes, one carrot, four ounces of okra and two pieces of eggplant. 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 powdered water. Method: cut the fish head in half, wash it, dry it, fry it with three tablespoons of oil on both sides, and serve it first. Chop onion, scent with three seeds, soften until curry powder is added and stir-fry, then add potatoes and carrots, cover with oil and water, and bring to a boil. Add the fish head, pour the wine over it, and cook for 25 minutes on low heat. Then add the okra and chopped eggplant and cook until it is cooked and soft, and add other seasonings. When all the materials are soft and tasty, they can be turned off and filled out. Key tip: Sea fish head is durable to cook, and can be used by those with high freshness, and can be cut into four pieces for those with large size. After the curry powder is put into the pot, it should not be fried for too long, so as not to burn the curry.

Salmon fish head soup

Ingredients: 500g salmon head, 240g mussel, onion 1 piece, celery 1 root, white wine 1 half cup, cream half cup, a little salt and pepper. Practice: 1, put the fresh salmon head into the boiled salt water, boil it, simmer for half an hour, and drain the fish soup for later use; Wash the green mouth; Wash and peel the onion and cut it into small pieces with celery. 2. Put the mussels and vegetables into the pot, stir-fry with high fire until the shell of mussels cracks, drain the soup, remove the shell of mussels, and reserve the mussels. 3. Mix the fish soup and mussel juice, add white wine and mix well. Cook with slow fire until half of the juice is left. Turn off the fire, add cream, vegetables and mussel, and season with pepper.

Fucai fish head soup

Ingredients: a silver carp head, four dishes of Fucai, two slices of ginger and two bamboo shoots. Seasoning: a tablespoon of wine, a little salt and a little pepper. Method: Cut the fish head in half, wash it, dry it, stir-fry the chives and ginger with four seeds, remove it when it is brown, then fry it on both sides of the fish head, and pour a spoonful of wine out. Wash Fucai, cut into small pieces, boil with 15 cups of water, add a tablespoon of fish head, ginger slices and wine, and cook for 20 minutes on low heat. Add bamboo shoots to cook, add a little salt to taste, remove ginger slices, turn off the fire and serve. Important note: Except silver carp head, grass carp or any sea fish head can also be cooked in the same way. Because it takes a long time to cook the soup to make it taste, fry the fish head until it is yellow, so as to avoid the fish from scattering and incomplete appearance. Here, it is used as Hakka Fucai, which is tender in texture and mostly uses stems. Because the leaves will spread into strips after boiling, the consumption is small, and it should be cut short and reused. After Fucai is cooked, the salty taste will be in the soup, so pay attention to the amount of salt when seasoning to avoid being too salty.

Pangtou fish dun tofu

Let me teach you: heat the oil first, then chop the chopped fish head (only 5 or 6 pieces for one head), put it in and cut it for a while. When the surface is ready to fry, pour in cold water, cover it and cook! Don't stir during the period, otherwise the taste will be diluted. You can put more water. One needs to make soup, and the other needs to be cooked for a long time, and the soup will be less, depending on the amount of food. When the fish soup has moved, put it into the cut tofu pieces and cook! It takes a long time, because it takes a lot of time to make the soup well. When the soup has obviously changed color, it can't be rolled, put in what you want, such as coriander ~ ~ But in my case, I usually put a lot of pepper and ginger when frying fish, and then add some ginger when cooking. That's delicious. One day, I went to my best friend's house to be a guest, and when I arrived at dinner, I just caught up with her in senior chef. The soup in that meal left a very good impression on me, and I learned from my teacher with great humility. Fortunately, I just tasted it at home, and the master omitted all the decorations for the occasion. Although the craft was simple, it was all important. I went home and tried it several times, and the response was good. Today, I will learn to sell this soup now and tell other readers who want to learn to make fish head soup. Now the soup season is just right, and the fish is fat. Show it off to your family! Ingredients: 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) Practice: 1, clean the fish head, knock it with a hard object until the fish brain overflows, so that the brains in the fish head will be more fully integrated into the soup, but for the sake of soup, 2. Add 4 ~ 6 slices of ginger, 2 ~ 3 slices of onion, and appropriate amount of salt and monosodium glutamate. 3. After stewing until the pot is boiled, add tofu to cook15 ~ 20 minutes, and add coriander and pepper. Another method is to remove the fishy smell by removing gills from the fish head and washing it, and then frying it until it is raw (no blood is seen), but the floating foam in the soup must be removed when the soup is stewed and boiled, so that the feeling of frying is almost gone. Other steps are the same.

Practice of Tianma Fish Head Soup

Raw materials: making process of big fish head and gastrodia elata 1, washing two big fish heads and100g gastrodia elata with clean water, first removing the dirt in fish gills and cutting them into two sides, and draining gastrodia elata for later use. 2. Heat red wok, add oil, saute ginger slices, add a little wine, pour the fish head, seal and fry to remove fishy smell, take it out after about1~ 2 minutes, put it on oil-absorbing paper, and absorb excess oil for later use. 3. Put 8 bowls of clear water in the stew pot, first put the fish head at the bottom of the stew pot, then add Gastrodia elata and100g of cloud leg, stew in water until the water boils, then switch to medium to slow fire, stew for two to three hours, and then add appropriate amount of salt. Efficacy of food: it is specially used for treating neurasthenia, dizziness and headache, calming the mind and calming the mind, benefiting qi and nourishing the liver, and benefiting the waist and knees. Special note: Gastrodia elata belongs to Orchidaceae, and its stem is used for sun-dried medicine, which is mainly produced in China, Yunnan, Sichuan and Hubei. Gastrodia elata is heavy in gum, sweet and bitter in taste, and has the effects of invigorating qi, calming convulsion, relieving pain, nourishing liver, expelling wind and dampness, and strengthening bones and muscles. According to Chinese medicine practitioners, Gastrodia elata is a valuable Chinese herbal medicine, so there are also counterfeit products on the market, so it is necessary to identify them carefully. Remember to pay attention to whether Gastrodia elata is hard and tight, translucent, with yellow-white or light yellow-brown surface, crystal clear and full, and a big solid is the best choice.

The method of coriander tofu fish head soup;

(1) Wash coriander and scallion, chop them, dilute fermented soya beans, and wash the head of pomfret. (2) Pan-fry the head of Siniperca chuatsi and tofu in the oil pan respectively, put them in the pan together with fermented soybean, add appropriate amount of water, simmer for half an hour, then add coriander and scallion, boil for a while, season and drink hot. Description: For those who catch cold in summer and autumn, it is advisable to use pungent and slightly warm products to make them sweat slightly. Coriander is the whole herb of coriander, a one-year herb in Umbelliferae. It is pungent and warm in nature, fragrant in breath, and contains vitamin C, potassium malate, volatile oil, etc. It has the functions of activating the heart and spleen and reaching the limbs, sweating and relieving exterior symptoms, and is fragrant and appetizing. Xiang fermented soya beans is pungent and mild in taste, and contains vitamins (B 1, B2), protein, fat, sugar, nicotinic acid, enzymes, etc., which is suitable for evacuation, dispersing exterior evils, strengthening the spleen and promoting digestion. Allium fistulosum contains volatile allicin, which can slightly stimulate the secretion of these pipeline walls to eliminate phlegm and sweat when it is discharged from respiratory tract and sweat spleen. Tofu is a soybean product with gypsum in it, which is sweet and cool in nature and has the functions of clearing away heat and relieving cough. Mandarin fish has a sweet taste and tonifies the spleen and stomach. Combined into soup, it can not only sweat and relieve exterior symptoms, but also stimulate appetite and eliminate stagnation, which is very suitable for those who catch cold and have poor appetite in summer and autumn.