How to cook fish head in casserole 1. Fish head in casserole, the soup is as white as milk, the fish is fat and tender, and the taste is delicious and rich. It is a nourishing dish for warming up in autumn and winter. Making fish head in casserole is simple and easy to cook. 2. Selection of materials: When making casserole fish heads, you must choose live fish heads with large heads and plenty of meat, each weighing more than 1 kilogram. Fat-headed fish and silver carp are best, and larger herring, carp, and black carp heads are also suitable. Optional. 3. First scrape off the fish scales, wash away the mucus on the surface, and drain the water in which the fish heads were soaked. Larger fish heads should be split in half to make them more flavorful. 4. There are two methods for cooking. First, fry the drained fish head in hot oil until browned on both sides, then put the fried onion sections, ginger slices, garlic cloves, cooking wine, water and fish head into a casserole to heat. Another method is to smear the fish head pickled with onion and ginger with soy sauce, fry it in a pan until golden brown, take it out, cover it with boiling water, and then put it into a casserole with the stock and the above seasonings to heat. The former method is suitable for cooking fresh fish heads with original flavor; the latter method is suitable for cooking fish heads that have been stored for several days. 5. Fire and water are the keys to ensuring quality. It should be brought to a boil over high heat first, to evaporate the smell of the fish, then turn to medium heat to increase the concentration of the soup, and then turn to low heat to make the fish head crispy without losing its shape. It takes 90 minutes. In order to prevent the fish soup from settling, do not remove it from the fire from the time the casserole is put on the heat until before serving, and keep the soup rolling. Pay attention to two points when adding water for stewing: one is to use cold water for cooking, and the other is to add enough water at one time to avoid affecting the flavor. If it is too simple, you can stew it with some tofu, radish cubes, bamboo shoot slices, mushrooms, etc. according to your taste. This soup is best eaten while it is hot. 4》Ingredients for squirrel fish: 1 yellow croaker (weighing about 700 grams. Both grass carp and carp are acceptable), 25 grams of winter bamboo shoots, 25 grams of peas, 1000 grams of clear oil, 50 grams of sesame oil, 100 grams of white sugar, 50 grams of rice vinegar, 25 grams of soy sauce, 5 grams of sugar, 25 grams of starch, 125 grams of corn flour, 10 grams of ginger rice, scallion rice***, and 10 grams of cooking wine. Method: 1. Remove the scales and gills of the fish, clean the body, chop off the head, use a razor blade to open the backbone, remove the beams, and evenly separate the fish tails so that both pieces of fish have tails, and remove the bone spurs. Wheat flower knife, washed. 2. Cut the winter bamboo shoots into small cubes, blanch them in boiling water together with the peas and let cool. 3. Heat the frying spoon, add oil to heat, roll the fish in corn flour evenly, open the wheat ears, lift the fish tail and slowly put it into the oil pan, fry until light yellow, take it out and put it in a plate. 4. Leave the bottom oil in the pot, add cooking wine, rice vinegar, white sugar, soy sauce, sugar color, peas, diced winter bamboo shoots, scallion rice, and ginger rice, stir-fry until cooked, thicken the gravy with water starch, drizzle with sesame oil, and pour the gravy on the fish. Features: The texture is crispy and tender, and the taste is sweet, sour and fragrant. 10》Fuxin squirrel fish: First remove the gills, scales and internal organs of the fish (carp or silver carp are acceptable). Cut winter bamboo shoots, mushrooms, ham, and lettuce into cubes the size of green beans and blanch them in boiling water. Then chop off the fish head, trim it into a flat shape with a knife, remove the backbone from the fish body to make it into two fans, connect the fish tail without breaking it into pieces, remove the ribs, and make a cross knife inside the fish meat (the depth is two-thirds of the fish meat) . Sprinkle with a little salt and marinate slightly with cooking wine. Mix eggs and starch into a paste, and apply a thin layer of paste on the fish head and fish meat. Then heat the oil in the frying spoon until it is cooked, put the fish head first, then put the fish tail into the pot, fry until golden brown, take it out and place it on a plate. Finally, add the auxiliary ingredients to form a thick sauce and pour it on the fish. This fish is shaped like a squirrel, sweet and sour, red, white and green in color and pleasing to the eye. 1》Dish Name: Sweet and Sour Fish (Beijing Cuisine) Features: Golden color, sweet and salty, crispy on the outside and tender on the inside. Ingredients: 1 yellow croaker (grass carp, carp, etc. can also be used) (weighing about 750 grams), gold cake, green plum each 5 grams, 10 grams of green onions, 10 grams of ginger, 125 grams of sugar, 50 grams of vinegar, 3 grams of salt, 15 grams of cooking wine, 10 grams of soy sauce, appropriate amounts of oil, starch, and ginger juice. Method: (1) Remove phosphorus from fish, fins , wash the gills and internal organs, cut the fish body every 2 centimeters on both sides until it reaches the fish bone, then cut 1.5 centimeters along the bone to flip the fish meat. Golden cake, green plum cut into small cubes and slightly scalded with boiling water.

(2) Heat the oil in a pot for 7-8%, add the starch-coated fish and fry over low heat, and put it on a kitchen plate. (3) Leave the bottom oil in the pot and heat it up, add the green onions and minced ginger, stir-fry until fragrant, and remove the green onions and minced ginger. Take out, add soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, boil and pour water and starch to make sweet and sour sauce, pour it on the fried fish, sprinkle green plums and golden cake dices. 7》Sweet and sour fish ingredients: 1 live carp (about 500-750 grams), 10 grams of cooking wine, 2 grams of MSG, 5 grams of salt, appropriate amounts of shredded onions, ginger juice, pepper, white vinegar, lard, and coriander, 500 broth gram. Production process 1. Remove the scales, gills, and fins of a live mandarin fish (about 90 grams), disembowel and remove the internal organs. After washing, scald it with boiling water, wash it again with cold water, and scrape off the black clothes on the outside of the fish body. , then, add patterns on both sides of the fish body: cut one side into a cross pattern (that is, use the knife to cut into the fish body every 1.65 cm wide, as deep as the fish bones, and then use the knife straight to cut into the fish body. Cut crosswise on the knife edge to form a cross flower knife); 2. Cut the other side into a straight knife (that is, straighten the knife and make a crosswise cut 1.65 cm wide, and as deep as the fish bone). Wash and detoxify the coriander and cut into 2 cm long sections. Cut half of the green onion into 3.3cm long thin strips and chop half into mince. 3. Pour the cooked lard into the wok, heat it over high heat, add pepper, minced green onion and minced ginger in turn. Stir until fragrant, pour in chicken soup, add ginger juice, Shaoxing wine, refined salt and MSG. At this time, blanch the mandarin fish in boiling water for 4 to 5 seconds to turn up the knife edge to remove the fishy smell, and then put it into the soup (with the knife side facing up). After the soup boils, move to low heat and simmer for about 20 minutes. Add shredded green onions, coriander segments and vinegar, then drizzle with sesame oil and serve. 6》Ingredients for braised fish: 1 fresh carp (about 750g), 50g fat and lean pork, 10g green onion, ginger and garlic slices, 1000g peanut oil (approximately 60g consumption), 30g soy sauce, 20g cooking wine, MSG 1g, 300g clear soup, 25g water starch, 2 star anise, 15g pepper oil. Cooking process: 1. Remove the scales and gills of the fish, and disembowel the fish to take out the five internal organs. Make diagonal cuts on both sides of the fish every 2 cm (to the depth of the fish's backbone). Cut the pork into 1cm cubes. 2. Put peanut oil in a frying spoon and cook over high heat until it is nine-cooked. Spread a little soy sauce all over the fish, fry it in hot oil until the fish turns red and take it out. 3. Leave a little oil in the frying spoon, add onion, ginger, garlic slices, diced meat, and star anise, stir-fry, add soy sauce, cooking wine, clear soup, add fried fish, reduce to low heat and cook until the flavor is absorbed, and a quarter of the soup remains When the time comes, move to high heat, add MSG, thicken with water starch, drizzle with peppercorn oil, turn a large spoon over and serve. Flavor characteristics: ruddy color, fresh and tender taste. 5》Sweet and Sour Crispy Fish This dish is rich in calcium, phosphorus, iron, protein, fat and multiple vitamins. It is suitable for pregnant women to eat, and it has a certain auxiliary therapeutic effect on patients with calcium deficiency. Ingredients: 1 300g carp, 5g dried mushrooms, 5g fresh chili, 10g garlic, 5g winter bamboo shoots, 15g green onion, 35g starch, 3g ginger, 15g soy sauce, 10g sugar, 10g lard , 5 grams of cooking wine, 60 grams of vegetable oil, 10 grams of vinegar, and 30 grams of broth. Preparation: 1. Cut half of the green onions into chopped green onions and the other half into thin strips; cut half of the garlic into minced garlic and the other half into shredded garlic; cut half of the ginger into minced ginger and the other half into shredded ginger. 2. Cut fresh peppers, winter bamboo shoots and soaked and selected mushrooms into thin shreds; add 25 grams of starch to 25 grams of water to make wet starch. 3. Remove the scales, gills and internal organs of the fish, rinse it, smooth it with a cloth, and make several cuts on both sides of the fish with a knife. The distance between the knife edges should be equal, and the depth of the knife edges should be until the fish bones are visible. . 4. Soak the cut fish with a little soy sauce and cooking wine to let it absorb the flavor, then take it out, wipe off the condiments, and apply the prepared wet starch on the fish. 5. Put the pot on the fire, heat the oil, hold the fish tail in your hand, put the fish into the pot and fry it until it turns dark yellow, filter out the frying oil, put it on a plate, cover the fish with a clean cloth, and pat it gently with your hands. Make the fish body soft. 6. Put the pot on the fire, add lard to heat, first sauté the chopped green onion, minced ginger, minced garlic, shredded bamboo shoots, shredded mushrooms, etc., then add soy sauce, sugar, vinegar and broth, stir well, and stir in the remaining starch Mix it with water, put it into a pot, boil it with other seasonings to make a juice, and pour it on the fish.

7. Finally, sprinkle with the remaining green onions, ginger and chili peppers and serve. Features: Crispy fish skin, soft meat, sweet and sour taste, easy to digest. 8》Crispy fish Ingredients: carp, ginger, green onion, pickled pepper, pickled radish, minced celery, edible oil, salt, MSG, rice wine, starch, soy sauce, sugar, vinegar Method: 1. Kill and wash the carp, change the knife, put it in salt water, add onions and ginger, and soak for half an hour. Then take it out and pat it with starch. 2． Heat the oil in a pan until it is 70% hot. Add the carp and fry until the skin is crispy. Remove from the pan and serve on a plate. 3． Add rice wine, soy sauce, sugar, vinegar, pickled peppers, pickled radish, and minced celery to the pot, thicken with starch, and finally pour the prepared soup over the fish. Features: crispy on the outside, tender on the inside, spicy and sour taste.