Take a fresh bighead carp, weighing more than 5 pounds; if you don’t have bighead carp, you can use silver carp instead;

Take off the bighead carp head.

Garlic leaves, ginger A few green onions, pepper, cooking wine, boiling water and set aside; meat oil and set aside

Put a small amount of shredded ginger into a pot, add bighead carp head when the oil is hot, and fry over a slow fire;

After one side of the fish head turns slightly light yellow, turn the fish head over, add a little meat oil, and fry over low heat.

When the other side of the fish head turns slightly light yellow, add cooking wine;

Then add an appropriate amount of boiling water to make soup.

First bring the soup to a boil over high heat, then reduce the heat to low and simmer the soup slowly.

Until the soup becomes pinkish white, add A little pepper;

Take it out and add garlic leaves and green onions.

Features:

1. If the fish is fresh enough, it will be especially fresh;

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2. The soup is milky white, embellished with the green color of garlic leaves and green onions, and is full of color, flavor and flavor;

3. My most popular dish, I feel it is even better than the now popular Tan Fish Head. Good.

Unfortunately, every year, I can only satisfy my craving after returning home.

Curry fish head soup

Ingredients:

One sea fish head (about two pounds in weight), one onion, two potatoes, one carrot, four taels of okra, and two eggplants.

Seasoning:

One tablespoon of wine, four tablespoons of curry powder, one teaspoon of salt, half a teaspoon of sugar, one can of coconut milk, two tablespoons of starch water.

Method:

Cut the fish head in half, wash it, wipe it dry and fry it lightly on both sides with three tablespoons of oil, then scoop it out first.

Chop the onion, use Sanda Zitong to fragrant it, add curry powder and stir-fry until soft, then add potatoes and carrots and stir-fry briefly, cover with oil and water, and bring to a boil.

Add the fish head, pour wine over it, simmer over low heat for 25 minutes, then add okra and chopped eggplant and cook until cooked and soft, then add other seasonings.

When all the ingredients are soft and flavorful, turn off the heat and serve.

Important tips:

Marine fish heads are more durable to cook and can be used by those with high freshness. Large ones can be cut into four large pieces.

After putting the curry powder into the pot, do not stir-fry it for too long to avoid the curry becoming burnt and unscented.

Salmon fish head soup

Ingredients:

500g salmon head, 240g mussels, 1 onion, 1 celery, 1 cup of white wine Half, half a cup of cream, a little salt and pepper.

Method:

1. Put the fresh salmon head into the boiling salt water, bring to a boil and simmer over low heat for half an hour, drain the fish soup and set aside; wash the mussels Clean; wash and peel the onions, and cut them into small pieces with the celery.

2. Put the mussels and vegetables into the pot, stir-fry over high heat until the mussel shell cracks, drain out the soup, remove the mussel shell, and set aside the mussel meat.

3. Mix fish soup and mussel juice, add white wine and mix well, simmer until half of the juice is left, turn off the heat, stir in cream, vegetables and mussels, and season with pepper. .

Fukucai Fish Head Soup

Ingredients:

One silver carp head, four ounces of Fucai, two slices of ginger, and two bamboo shoots.

Seasoning:

One tablespoon of wine, a little salt and a little pepper.

Method:

Cut the fish head in half, wash it, wipe it dry, stir-fry the onion and ginger with four large pieces, remove it when brown, and then add the fish head Brown both sides and pour a tablespoon of wine over it.

Wash the Chinese cabbage, cut into small sections, boil with 15 cups of water, add fish head, ginger slices and a tablespoon of wine, reduce to low heat and simmer for 20 minutes.

Put in the bamboo shoot slices and cook, add a little salt to taste, remove the ginger slices, turn off the heat, and serve.

Key Tips:

In addition to silver carp heads, grass carp or any sea fish heads can also be cooked in the same way.

Because it takes a long time to cook the soup to bring out the flavor, the fish head should be browned a little before grilling to prevent the fish from falling apart and leaving the shape incomplete.

The Hakka vegetables used here are relatively tender in texture, and the stems are mostly used. The leaves will spread out into strips when boiled, so the amount used is small, and they should be cut into short pieces before use.

After cooking the lucky vegetables, the salty taste will be in the soup, so pay attention to the amount of salt when seasoning to avoid being too salty.

I made a pot of "Fat Head Fish Tofu" yesterday and ate it all!

Let me teach you:

First heat the oil, and then cut it into pieces Chop the chopped fish head (just chop it into 5 or 6 pieces each), put it in and cut it for a while. When the surface is fried, pour in cold water, cover it, and cook! Do not stir during this period, otherwise the taste will be diluted. Yes, you can add more water. One will make soup, and the other will be boiled for a long time. The soup will be less. It depends on the amount of dishes. When the fish soup has begun to stir, add the cut tofu cubes and cook! This It takes a long time, because it takes a lot of time to make the soup. When the soup has obviously changed color and is no longer rolling, add the coriander and other things you want~~ < /p>

But in my case, I usually put a lot of chili pepper and pepper when frying the fish, and then add some ginger when it is cooked. That way it is delicious

Someone I was visiting my best friend's house that day. When it was time for dinner, her brother, who was a top chef for the first time in a century, came back to the kitchen. Naturally, I was not polite and stayed to share the meal. The soup in that meal left a very good impression on me, and I humbly learned the art from my master. Fortunately, I only tasted it at home. The master omitted all decorations that fit the occasion. Although the craftsmanship was simple, it was still essential. I tried it a few times at home and the response was good. Today I will learn how to make this soup and sell it now, and tell other readers who want to learn how to make fish head soup. Now is the soup season, and the fish is plump, so show it off to your family!

Ingredients:

Grass carp (live) head, ginger slices, scallions, tofu, coriander, pepper, salt, monosodium glutamate, chicken stock (or buy ready-made chicken essence in the supermarket, press Cook according to the instructions in the recipe)

Method:

1. Remove the gills from the fish head, wash it, and pound it with a hard object until the fish brain overflows, so that the brain pulp in the fish head It will be more fully integrated into the soup, but for the overall beauty of the soup, pay attention to keeping the fish head intact and not broken. Put it in a casserole and add chicken soup (or water and chicken essence).

2. Add 4 to 6 slices of ginger, 2 to 3 sections of green onion, appropriate amount of salt and MSG.

3. After simmering until the pot is boiled, add tofu and cook for 15 to 20 minutes. Add coriander and pepper.

Another method is to remove the gills from the fish head, wash it, and fry it until it is raw (no blood visible) to remove the fishy smell, but be sure to remove the foam in the soup when the soup is simmered. , so that the fried feeling is almost gone. Other steps are the same.

The stewed soup is milky white, with green coriander floating on it, which looks very appetizing. I personally prefer fish heads but not deep-fried. Since not a drop of oil is added in the whole process, the taste is very light. The mouthful is filled with the delicious and mellow taste of fish, which is natural and healthy.

According to the theory of traditional Chinese medicine, fish is a thing in the water and belongs to yin. The white flesh of fish nourishes the lungs and has the effect of nourishing yin and moisturizing the lungs. Eating more fish products in winter can help you fight the cold, and fish heads are rich in fish scale lipids and brain hormones. Regular consumption is both brain-building and nutritious.