Fish head is the head of fish, which has high nutrition and good taste, and is rich in lecithin and unsaturated fatty acids necessary for human body. It is good for reducing blood fat, strengthening brain and delaying aging. Can be made into Shawo fish head, Shawo fish head pot with Chili sauce, Tau Wan Yue pot, etc. However, many toxins in fish and most animals are concentrated in the head, so it is not advisable to eat more fish heads. So what exactly should we do? The following are some I have sorted out, hoping to help everyone!

Details are as follows:

Cooking method of fish head in dry pot;

1, raw materials: the first half of fresh silver carp, weighing about 600g, and 300g of dried sweet potatoes.

2. Seasoning: 5 grams of sliced onion and ginger in material A, 3 grams of cooking wine 15, 30 grams of raw flour, salad oil 1 kg, 80 grams of rapeseed oil and cooked lard mixed at a ratio of 7:3, 20 grams of Pixian watercress, 5 grams of dried red pepper and 65,430 slices of pickled ginger in material B..

Step 3 practice:

Clean the 1 fish head, cut it into 10 pieces with uniform size, add material A, marinate it to taste, and pat it with raw powder; Peel the sweet potato and cut it into hob blocks weighing about 30 grams.

2 put salad oil in the pot, when it is heated to 50%, add sweet potato pieces, fry on low fire until the surface crusts, and take out the oil control; When the oil temperature rises to 60% heat, add the fish head, fry over low heat until the color is golden, and take out the oil control.

3. Put the mixed oil into the pot, heat it to 50%, add the material B, stir-fry it with low fire, pour in 400g of boiling water, bring it to a low fire, add the fish head and sweet potato pieces, and cook it with medium fire. When the fish head and sweet potato are soft and rotten, thicken them with wet starch, pour in bright oil, take them out of the pot and put them into a container.

Cooking method of sour soup healthy fish head;

1, raw material: 4 kg of silver carp head.

2. Soup: 2700g of tomato, 350g of peeled carrot slices, 300g of celery with leaves, 300g of tomato sauce, onion strips 175g, onion and coriander segments 150g, onion oil 450g, broth 4500g, Korean granny hot sauce 160g.

3. Seasoning: 200 grams of onion oil, 32 grams of ginger slices, 40 grams of scallion, 20 grams of salt A, 28 grams of monosodium glutamate, 40 grams of chicken powder and sugar, 40 grams of raw powder and 25 grams of chopped leek.

Step 4 practice:

1 Pot with scallion oil to make soup. When heated to 50%, add onion strips and onion segments and stir-fry until fragrant, then add tomato pieces, stir-fry until the tomatoes are soft and rotten, add celery pieces, parsley pieces and carrot slices and stir-fry, add Korean grandma's hot sauce and tomato sauce, stir-fry for 1 min on medium fire, then add stock, boil over high fire and stir-fry.

Wash the fresh fish head, chop it into large pieces, blanch it in boiling water 1 min, and take it out to control the water.

Add scallion oil into the pot, when it is heated to 50%, add ginger slices and scallions, stir-fry until fragrant, then pour in fish head pieces, stir-fry with low fire, pour in cooked vegetable health soup, add material A, boil with low fire, simmer 10 minute, thicken the rice soup with raw flour, put it into four large soup bowls, and sprinkle with chopped green onion.

Cooking method of fish head in sauced crispy rice;

1, raw materials: silver carp head 1, crispy rice bowl 1.

2. Production:

1 Wash the blood of the fish head, put a flower knife on the fish neck, and add Guangdong rice wine, onion ginger, white vinegar, pepper, dried pepper and star anise instead of star anise powder, otherwise it will easily stick to the fish head, and marinate without cleaning 10 minute. After washing the marinade, pat the raw flour evenly, add 70% hot oil and fry for 3 minutes until the color is golden.

Heat the base oil in the pan, saute shallots, ginger and garlic, saute dried peppers, star anise, cinnamon and pepper, cook wine, pour in broth 1000g, add in oyster sauce 8g, spicy girl sauce 10g, seafood sauce 5g, soy sauce 5g, chicken essence, salt and pepper, and add in the fried wine.

3 Fry the finished crispy rice, take out the oil control, buckle it on the fish head, and break the crispy rice after serving.

3, taste: salty, slightly spicy.

4, the key to production: quickly cook the wine after frying the pepper, which helps to inhibit the hemp taste of the pepper and prevent bitterness.

Cooking method of organic fish head in Azhai village;

From the appearance, this dish is no different from pickled fish head, but after tasting it, you will find that the fish head tastes very "full" for the simple reason that we added vegetable water boiled with carrots, celery, soy sauce, fish sauce, scallops, rock sugar and so on to flavor the fish head, making it taste more perfect.

1, raw materials: organic silver carp head 1 weight 1 kg, lasagna 100 g, coriander segment 5 g.

2. Seasoning: A material salt 10g, cooking wine, onion, ginger 20g, B material monosodium glutamate 10g, salt, coriander 15g, fried garlic, onion, ginger 20g, carrot, celery, soy sauce, fish sauce 30g, and two scallops.

3. Production:

1 cut the head of the organic silver carp, remove impurities, clean it, marinate it in material a 15 minutes, and put it in a plate with the cut face down.

2 Put 600g of purified water into the pot and bring it to a boil. Cook slowly on low heat until fragrant, and filter out impurities.

3. Add rapeseed oil to the pot, simmer for 65,438+02 minutes, turn off the fire and cool to 30% to 40% heat, add Yunnan soaked green pepper, stir-fry for half a minute, put the pot on the head of silver carp, pour the cooked flavor juice, steam in a steamer for 65,438+02 minutes, garnish with coriander segments, and serve with cooked wide noodles.