How many kinds of fish head hot pot are there?

Just the two I know.

See if it is.

1. Ingredients: silver carp head 1 (about 800g), tender cabbage 200g, tender tofu 4 pieces, tofu 10, leek 60g, cooked mushrooms 6 pieces, carrot10g, ginger10g. Practice: (1) Remove gills from fish heads, wash them and dry them with clean cloth; Wash tender cabbage and leek and cut into sections; Ginger is broken; Cut each bean curd in half; Cut the tofu into 2 cm square pieces.

(2) Heat the wok, add 15g peanut oil and cook until smoking, add shredded ginger and stir-fry until fragrant, then add tender Chinese cabbage and stir-fry until soft, and then take it out. Heat the original wok with peanut oil, add fish heads, fry until both sides are slightly yellow, cook wine, add clear soup, add ginger slices and salt, stew and pour into hot pot.

Put tender cabbage around, put mushrooms, carrots, tofu blocks and tofu bubbles on vegetables, pour clear soup, add salt to taste, cover the pot and cook for a few minutes, then eat while cooking, and add leeks while eating. Materials: 1 silver carp head and some fish (weighing about 600g) and 4 crucian carp (weighing about 600g).

400g), 200g of Chinese cabbage,100g of lean pork, winter bamboo shoots, lunch meat and water-soaked mushrooms,150g of tofu and 50g of oyster mushrooms. Seasoning: ginger 25g, onion 30g, salt15g, cooking wine 50g, monosodium glutamate 3g, pepper noodles 5g, pepper10g, pickled pepper15g, fresh soup 2500g and melted lard150g.

Practice: 1. Wash the head of silver carp, remove scales and gills, drain water, cut it into two parts from the top, and code it with a little salt and cooking wine. Carassius auratus was scaled, gilled, broken and washed, and four bamboo chopsticks were inserted into the belly of each fish.

Wash lean pork, remove tendons and cut into large slices. Wash Chinese cabbage and cut into sections.

Slice the winter bamboo shoots and lunch meat separately. Tofu is changed into strips, soaked in boiling water and drained.

Stems and roots of soaked mushrooms and Pleurotus ostreatus are removed and torn into small flowers. Except the fish head, all the above ingredients are divided into two plates and placed symmetrically around the hot pot.

2. Put the wok on high fire, put lard to 60% heat, add fish head to stir fry until fragrant, add ginger and onion to stir fry until fragrant, add fresh soup to boil, add salt to boil to taste, add pepper, cooking wine, pickled pepper and pepper noodles to boil, scoop into a hot pot, add monosodium glutamate to boil, skim off the floating foam, and cook for 10 minute to cook all the raw materials until cooked. During this period, fresh soup and salt can be added twice or three times for seasoning.

Taste dish: You can mix a little salt with Chili oil, soy sauce and monosodium glutamate, and serve every dish. Note: This hot pot can use various fish heads, such as carp head, grass carp head and catfish head, among which silver carp head is the most tender and fragrant.

Fresh soup can be soup or broth made of hen and pig bones, but crucian carp soup is the best and tastes particularly delicious. Ingredients can be soaked in green vegetables and ginger, which is more appetizing.

This soup is drinkable.

How many kinds of fish head hot pot are there?

Just the two I know. See if it is.

One,

Ingredients: silver carp head 1 (about 800g), tender cabbage 200g, tender tofu 4 pieces, tofu 10, leek 60g, cooked mushrooms 6 pieces, carrot10g, ginger10g, peanut oil 30g, and peanut oil 30g.

Exercise:

(1) Remove the gills from the fish head, wash it and dry it with a clean cloth; Wash tender cabbage and leek and cut into sections; Ginger is broken; Cut each bean curd in half; Cut the tofu into 2 cm square pieces.

(2) Heat the wok, add 15g peanut oil and cook until smoking, add shredded ginger and stir-fry until fragrant, then add tender Chinese cabbage and stir-fry until soft, and then take it out. Heat the original wok with peanut oil, add fish heads, fry until both sides are slightly yellow, cook wine, add clear soup, add ginger slices and salt, stew and pour into hot pot. Put tender cabbage around, put mushrooms, carrots, tofu blocks and tofu bubbles on vegetables, pour clear soup, add salt to taste, cover the pot and cook for a few minutes, then eat while cooking, and add leeks while eating.

Second,

Materials: 1 silver carp head and some fish (weighing about 600g) and 4 crucian carp (weighing about 600g). 400g), 200g of Chinese cabbage,100g of lean pork, winter bamboo shoots, lunch meat and water-soaked mushrooms,150g of tofu and 50g of oyster mushrooms.

Seasoning: ginger 25g, onion 30g, salt15g, cooking wine 50g, monosodium glutamate 3g, pepper noodles 5g, pepper10g, pickled pepper15g, fresh soup 2500g and melted lard150g.

Exercise:

1. Wash the head of silver carp, remove scales and gills, drain water, cut it into two parts from the top, and code it with a little salt and cooking wine. Carassius auratus was scaled, gilled, broken and washed, and four bamboo chopsticks were inserted into the belly of each fish. Wash lean pork, remove tendons and cut into large slices. Wash Chinese cabbage and cut into sections. Slice the winter bamboo shoots and lunch meat separately. Tofu is changed into strips, soaked in boiling water and drained. Stems and roots of soaked mushrooms and Pleurotus ostreatus are removed and torn into small flowers. Except the fish head, all the above ingredients are divided into two plates and placed symmetrically around the hot pot.

2. Put the wok on a high fire, put lard to 60% heat, add fish head and stir fry until fragrant, add ginger and onion to stir fry until fragrant, add fresh soup to boil, add salt to boil to taste, add pepper, cooking wine, pickled pepper and pepper noodles to boil, scoop into a hot pot, add monosodium glutamate to boil, skim off the floating foam, and cook for 10 minute, then all kinds of raw materials can be scalded. During this period, fresh soup and salt can be added twice or three times for seasoning.

Taste dish: You can mix a little salt with Chili oil, soy sauce and monosodium glutamate, and serve every dish.

Note: This hot pot can use various fish heads, such as carp head, grass carp head and catfish head, among which silver carp head is the most tender and fragrant. Fresh soup can be soup or broth made of hen and pig bones, but crucian carp soup is the best and tastes particularly delicious. Ingredients can be soaked in green vegetables and ginger, which is more appetizing. This soup is drinkable.

Method for making fish head hotpot

Fish head in milk soup: the fat fish head is divided into two parts and washed with clear water for later use. Put a clean pot on a strong fire, add a little vegetable oil and a little lard, and heat the oil to 80%. Put the fish head in the pot, fry the front and back slightly, that is, add ginger slices, add water to the right degree, bring to a boil with high fire, and slowly cover the pot. Do not stew for too long. Pay attention to the thick white soup, and put salt according to your taste. It better be. (Why do you want to put the salt later? The main reason is that the salt is put first and the smell is heavy, and the soup is not white. ) Spicy fish head: Sichuan authentic bean paste is fried in oil, then add pepper, a little dried pepper (see how spicy you can eat) and a little sugar, then stir-fry pork paste, then add an octagonal, refined salt and ginger, add water to boil and collect juice, and take time to master it yourself. After cooking, skim the dregs with a colander. You can't dehydrate him for a long time and lose his tender features. White pepper, a little chicken essence and sesame oil can be added to the pot. In addition, you can fry soybean sprouts at the bottom of the hot pot, or add tender tofu, or black fungus or coriander. Note: Finally, add sesame oil to enhance fragrance and taste, so as to increase appetite. A hundred people can make a hundred kinds with the same original seasoning.

Method for making fish head hotpot

Homemade spicy fish head hot pot is a common dish in the cookbook of gourmet Jie's hot pot. Homemade spicy fish head hotpot tastes salty and fresh, but it belongs to hotpot category. But how to make homemade spicy fish head hot pot is the best, mainly depending on your own taste habits. Let yourself make this homemade spicy fish head hot pot according to your own feelings ~ ~ Hot pot ingredients: star anise, fragrant leaves, pepper, dried Chili, ginger slices, onion and garlic.

Ingredients: a big fish head (more than 2 kg), fish (fillets) and several tomatoes. Practice: Boil a pot of hot water, then use another pot to heat lard and stir-fry chili (scooped up), add other hot pot ingredients and stir-fry, then pour boiling water into fish head and tomato, cook for a few minutes with strong fire, season, add garlic leaves, and then start eating spicy fish head hot pot.

Eat the fish head first, and then rinse the fillets slowly. Every hot pot is essential for dipping (garlic Chili ring sauce), fried yuba (fried by yourself), and some vegetables (bean sprouts, lettuce and coriander).

How to make fish head hotpot?

Ingredients: 2 silver carp (about100g), jujube100g, lotus seed 40g, bean sprout170g, day lily 70g, tender Shanghai green170g, clean bamboo shoots 300g.

Methods: 1. Wash red dates and soak them soft; Wash lotus seeds, soak them soft, and remove the inner bud core; Steaming red dates and lotus seeds in a cage until soft. 2. Cut the fish head into 4 pieces, wash it and put it on the plate; Wash kelp, change the knife and put it in the plate; Wash and plate bean sprouts; Peel the green bamboo shoots, cut them into strips, and plate them; Peel potatoes, cut into thick slices, rinse with clear water, and plate; The day lily is pedicled, washed and put on a plate; Remove stems and leaves from Shanghai, wash and plate.

3. Put a large casserole in the center of the hot pot table, add Sichuan salt, onion, tomato slices, broth, ginger slices, red dates, lotus seeds and chicken essence, ignite and boil, eat with garlic oil dish and prepared raw materials, and then boil. Features: The soup is pure, sweet, tender and delicious, and has the effects of nourishing qi and blood and benefiting the heart and kidney.

Efficacy analysis: According to modern scientific research, jujube has the functions of invigorating qi, strengthening spleen, nourishing blood, calming the nerves and preventing cancer. The Classic of Materia Medica holds that red dates can "soothe the nerves, help the twelve meridians and harmonize the stomach".

Lotus seeds are sweet, astringent and flat in nature, and have the effects of nourishing the heart, calming the nerves, invigorating the spleen, stopping diarrhea, tonifying the kidney and fixing essence. Eating fish head has the effects of warming the heart and spleen, improving intelligence, strengthening brain, nourishing qi and blood, benefiting kidney and so on.

It is suitable for palpitation, chest tightness, mental fatigue, shortness of breath, laziness, forgetfulness, lethargy, loss of food intake and other symptoms caused by deficiency of heart and spleen yang. Note: Do not pour out the water soaked in red dates and lotus seeds. When steaming in a cage, the original soaked medicinal juice, red dates and lotus seeds are put into a cage and put into a large casserole together with the medicinal juice.