Raw materials: fish head, chopped pepper.

Practice: 1: first wash the fish head, cut open the fish head, put cooking wine, ginger marinade for a while. Minced pepper a bottle of 3.5 pieces, when using just half of it.

2: put a layer of chopped pepper on the fish head, because chopped pepper is salty, so do not put more salt, the pot of water boiled, see the steam up and then put the fish head, into the pot to steam for twenty minutes.

3: fish head steamed, generally more moisture, you can pour off part.

4: Finally sprinkled with chopped green onion, the pot of hot oil, dripping on the fish head can be.

Boiled fish head

Raw materials: fish head, tofu, soybean sprouts, ginger, garlic, cilantro, green onions, dried chili peppers, peppercorns, pepper, Pixian soybean paste.

Practice: 1, fish head cut into small pieces and wash, put into the wine, salt, chicken essence, pepper marinade for 10 minutes;

2, tofu cut into small pieces and spare, water boiling spare, soybean sprouts scalding pounced on the basin of the Department of Vegetables;

3, frying pan is hot, put ginger and garlic burst incense, put peppercorns, dry chili pepper stir fry flavor, put Pixian soybean paste stir fry until the red oil;

4, add marinated fish pieces, stir fry a few into the boiling who cook for 5 minutes, put the tofu cook for 15 minutes after adding salt to taste, sheng out. Spread cilantro small onions;

5, the pot and then add oil, oil is hot, add pepper chili, to be fried flavor, pour on the fish head can be.

Braised fish head

Raw materials: fish head, green onion, ginger and garlic, a high degree of white wine, salt, sugar, Longmen white vinegar, Tianjin garlic hot sauce, Li Jinji Jinzhen old soy sauce, dashi (i.e. star anise).

Practice: 1, fish head fish meat separate and wash, the fish head from the center split to reach can be spread out flat. Rub salt, white wine, ginger juice, marinate for half an hour

2, fish head fish meat on both sides of the frying, and the fish head spread in the pan frying a little, frying, and then put out standby

3, the onion, ginger and garlic burst incense, and then put grains of spices, the top of the frying of the fish head fish, so that you can let the aroma of the ingredients smoked into the fish

4, put the sugar, salt, and the top of the pouring of light soy sauce, white vinegar, garlic hot sauce, and then cooked white wine, and wait a little while. Cooking white wine on the side, wait a little while, after the aroma of pouring no more than 4/5 of the fish water, high heat to low heat to cover the lid to simmer

5, 10 minutes after the head of the fish and fish are turned over a little bit, simmering for another 10 minutes

6, the head of the fish is so crispy that you can't see the face of the original, out of the pot, the pot, sprinkle cilantro.

Curry fish head

Raw materials: fish head, onion, small tomatoes, curry sauce, green and red peppers, cilantro.

Accessories: ginger, garlic, onion,, tomato, red pepper.

Seasoning: salt, coconut milk, curry paste, turmeric powder, red chili powder, coriander powder, tamarind evaporated milk.

Practice: 1, fish head put on the lemon slices to fishy, pot on the gas after steaming for 5 minutes;

2, sit in the pot on the fire into the butter change;

3, under the onion pieces fried and softened, pour garlic, ginger slices stir-fried;

4, pour into the curry paste, into the black pepper stir-fried open color;

5, pour into the green and red peppers, small tomatoes, lemon slices;

5, pour into the green and red pepper, small tomatoes, lemon slices;

6, add, coconut milk, three flowers of evaporated milk, high heat stew open;

7, add a little sugar, salt to taste, add turmeric powder, coriander powder, red pepper powder;

8, will be steamed fish head into the simmering sauce in the pot stewed for 10 minutes, to be curry juice to close the thick, the fish head into the flavor, out of the pot can be.

Shawo Pepper Juice Fish Head Casserole

Raw materials: a large fish head (weighing about 1,000 grams) head, garlic 4, green and red peppers each 1, 20 grams of ginger (broken), 20 grams of white onion, coriander 1 Seasoning seasoning Chicken Powder 8 grams, 20 grams of oyster sauce, 20 grams of fresh dew, 40 grams of black pepper juice, 10 grams of peanut sauce, 10 grams of cornstarch, 3 grams of sesame oil, 3 grams of pepper, 20 grams of wine, 20 grams of refined salt, 20 grams of sugar. 8 grams of refined salt, 2 grams of sugar.

Method:1) first big fish head rinse, open side, coated with a little salt, Knorr chicken powder, smeared with a little eagle cornstarch.

2) will be sand nest burn enough heat, will be a good potting sauce for spare

3) put the head of the ingredients to add a little oil, put the fish head fried, and then into the potting sauce burst until cooked, the side of the burst into the little oil, and then put coriander with a lid to save the wine can be.

Pot Fish Head in Cloud Casserole

Information : 1 fish head 1 piece of vermicelli 3 slices of ginger 1 piece of garlic 1 egg 2 mushrooms 6-8 beans 1/2 broccoli Seasoning : 1 tablespoon of bean paste salt and soy sauce a little

Doing : (1) Soak the vermicelli and mushrooms in softened soy sauce, then cut into small slices for later use.

(2) Cut the fish head into two pieces, marinate in soy sauce, wine and pepper, dip in egg and cornstarch, then deep fry until golden brown.

(3) Boil the broccoli, then cook the bean curd and vermicelli in the stock for about a minute.

(4) Return the fish head to the wok and add three tablespoons of water and seasonings and simmer for one minute.

(5) Put the broccoli, vermicelli and bean curd into the bottom of the casserole, then add the fish head and simmer on medium heat for two to three minutes.

Note: If you feel that the fish head is too greasy, you can reduce the amount of oil used, and half fry the fish head until golden brown, but the color will be a little less uniform.

Milk and Ham Fish Head

Raw materials: 1 big silver carp head (about 1000g), 100g Jinhua ham, 100g broth.

Accessories: green onion, ginger, salt, monosodium glutamate (MSG), yellow wine, oil, each appropriate amount

Production: 1) the fish head digging out the legs, cleaned and fished out, drained of water, the ham into thin slices;

2) hot pot, pour oil, cooked, into the fish head slightly fried, even the oil poured into the leaky spoon, drained off the oil;

3) In the original pot, add oil, into the green onion, ginger, stirring out the After the aroma, pour into the soup, add salt, wine, MSG, into the fish head, ham slices, with a high fire for about 10 minutes, can be sheng up, loaded into the soup bowl for consumption.

Fish head stewed tofu

Main ingredients: 1 fathead fish head 500 grams tofu 200 grams scallions 2 trees ginger 1 small piece garlic 3 cloves starch in moderation

Seasoning ingredients: 30 grams of cooking oil 2 tbsp soy sauce 1/2 tbsp rice wine 1 tsp pepper 1 tsp salt 1 tsp sugar 1 tsp monosodium glutamate 1 tsp

Production: 1, the fat head of the fish cleaned up from the center cut; scallions, ginger, ham slices can be served in a bowl of soup for consumption. Cut in the middle; clean and slice the scallions, ginger and garlic; cut the tofu into long strips;

2. Heat the oil in a pot, put the fathead fish head into the deep frying, drain the oil; burst the scallion slices, ginger slices and garlic slices in the remaining oil, cook the cooking wine, soy sauce, and add an appropriate amount of boiled water, and then put in the fat head fish head, sugar, salt, monosodium glutamate and pepper;

3. When the soup comes to a boil, put the tofu into the pot and cook it slowly over a low heat. Slowly stew, to be burned through, remove the fat head of fish head into the plate; soup boiled, thickened with water starch, burned through, poured into the plate can be.