Steamed fish head with diced red pepper
Ingredients: fish head 1, Hunan special chopped pepper with appropriate amount of seasoning: salt, monosodium glutamate, red oil, shredded ginger, ginger slices, chopped green onion, white radish slices and cooked oil.
Practice: 1. Wash the fish head, remove the gills and scales, and split it in two from the middle of the fish lips.
2. Spread the salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and then spread the chopped pepper on the fish head. Put 2~3 slices of ginger and white radish at the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish. Steam in the pot 15 minutes. After taking out, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pot for 2~3 minutes, and serve. Stewed tofu with fish head
material
Ingredients: silver carp half head, 2 packets of vermicelli, 1 root green garlic, 2 peppers, 2 shallots and 2 slices of ginger.
Seasoning (1) cooking wine 1 tablespoon, soy sauce 1 tablespoon.
Seasoning (2) 2 tablespoons of soy sauce, half a tablespoon of cooking wine, 1 teaspoon of salt, 4 cups of water and a little pepper.
working methods
1. Wash the silver carp head, dry it, marinate it with seasoning (1) 10 minute, then fry the fish head on both sides with 4 tablespoons of oil and take it out;
2. Stir-fry onion and ginger in 2 tbsp oil, take out, add seasoning (2) to boil, then add fish head and cook for 15 minutes;
3. Cut the vermicelli into wide strips, obliquely cut the green garlic into small pieces, obliquely cut the pepper, put it in the same pot, and serve until the soup is slightly dry.
material
Fish head; Chopped peppers; Cooking wine; Leek; Ginger; Garlic; Salt; Sugar; Oyster sauce; Monosodium glutamate;
working methods
1 Clean the fish head, split it in two with a knife and connect it to the back of the fish head; Take half a basin of clean water, add white vinegar and refined salt, and soak the fish in the basin to remove the fishy smell.
2 Take out the fish head, coat the cut surface with oyster sauce, and evenly sprinkle with monosodium glutamate, starch, refined salt, cooking wine and sugar. Put the fish head upside down on the plate, sprinkle the same seasoning and spread with chopped pepper sauce. Put the onion, ginger and garlic under the fish head and steam in a pot for 20 minutes.
3 Take out the steaming plate, sprinkle chopped green onion on the fish head and pour in hot oil.
brief introduction
This casserole fish head must taste fried, so you must fry the cabbage with the oil of fried fish to make a hot pot.
material
Silver carp head 1, Chinese cabbage 1, Flammulina velutipes, Lentinus edodes, frozen tofu, oily tofu, all kinds of hot pot ingredients, ginger, wine and salt.
working methods
1. Wash and dry the fish head, fry it in the oil pan, and take it out for later use. Wash Chinese cabbage, cut into sections, and cut frozen tofu into sections for later use.
2. Pour the oil out of the pot, leaving only 2 tablespoons. After heating, stir-fry the Chinese cabbage until it becomes soft, and then add cold water to boil it.
3. Cook all other ingredients together, and finally add some salt to taste.
material
Fish chin 1 slice, tofu 1 2 box, onion 1 2 root, water 1500cc, miso 150g, mushroom essence1spoon, rice wine/kloc.
working methods
1. Cut the chin, blanch with boiling water to remove blood, and take it out for later use; Dice tofu for later use.
2. Stir miso, mushroom essence and sugar evenly for later use.
3. Boil the water of 1500cc and add the fish pieces of 1.
4. Add the seasoning in step 2 into the pot and cook until it boils.
5. Add tofu and chopped green onion and stir, then turn off the fire and serve.
Ingredients: fish head 1, ribs, tender tofu 1 kg seasoning: 2 pieces of ginger, chives, pepper and monosodium glutamate. Practice: 1. Cut the fish head into two sides, wash it for later use, slice the tender tofu, soak it in cold water for later use, peel the ginger and slice it, and cut the chives into sections.
2. Boil the clear oil, add the fish head, fry both sides until slightly yellow, pour in the ribs and cold water (the water can not pass through the fish head), cook the fish head soup with strong fire until it turns white, then turn the fish head over, add tofu, add salt (if you like spicy food, you can add dried Chili at this time), and cook for 3-5 minutes.
3. Sprinkle pepper and a small amount of monosodium glutamate after boiling (don't put it if you don't like it), then sprinkle chives after filling the pot. Fish head soup soaked in bread
Ingredients: fresh carp head and cake seasoning: onion, ginger, garlic, coriander, pepper, aniseed, dried pepper, cooking oil, salt, sugar, soy sauce, vinegar and yellow wine.
Practice: 1. Clean fresh carp, cut into sections about 3-4 cm wide, and drain for later use.
2. Put a proper amount of oil into the pot, then add pepper, aniseed, dried pepper and garlic and stir-fry until fragrant.
3. Put the prepared fish segments into the pot and stir fry over high fire.
4. Stir fry at the same time, add appropriate amount of yellow wine, soy sauce and a little vinegar to the pot, and continue to stir fry evenly.
5. When the fish is five ripe, pour hot water into the pot until it doesn't reach the surface of the fish, sprinkle with onion, ginger and minced garlic, add appropriate amount of salt and sugar according to personal taste, and stew for about 20 minutes on medium fire.
6. While stewing the fish, cut the prepared cake into rectangular or square pieces, and the size is suitable for convenient entrance. Take the fish out of the pot together with the soup on the cake, sprinkle with coriander and serve. Shuangjiao fish head
Ingredients: fish head 1 piece, appropriate amount of green pepper, appropriate amount of red pepper seasoning: 3g of salt, slices of pepper 10, 5 cloves of garlic, 2 tablespoons of sugar, 2 tablespoons of cooking wine, salad oil 10g, a little shredded ginger and a little shredded onion. Practice: 1, wash the fish head and chop it. Marinate with salt, shredded ginger, shredded onion and cooking wine 10 minute.
2. Wash, slice or dice the meat.
3. Stir-fry the meat in a hot pot with cold oil, and then stir-fry the red chopped pepper, minced garlic, sugar and cooking wine.
4, hot pot cool oil into the pepper, stir fry, remove the pepper, add the green pepper and stir fry slightly.
5, the fish head is placed on the plate, and red pepper and green pepper are placed at the same time. Boil the water in the steamer and steam the fish head for 6-8 minutes. Stewed fish head
Ingredients: 1 fish head, half a catty of tofu, two mushrooms. Seasoning: 3 grams of cooking wine, 2 slices of ginger, onion, salt and a little monosodium glutamate. Practice: 1, wash the fish head and remove the gills. Take the oil pan, fry the fish head until both sides are slightly yellow, and then cook the wine. Take it out and put it aside.
2. Cut tofu and mushrooms into small pieces for later use.
3. Put the fish head, tofu and mushrooms into the pot, add water and simmer for 30 minutes, add salt and monosodium glutamate, and stew for a while. stewed fish head with brown sauce
Ingredients: 1 fish head, appropriate seasoning for red pepper: ginger, garlic, soy sauce, sugar, cooking wine and shallots. Practice: 1, clean the fish head and drain the water for later use; Heat the pan and pour the oil. Add onion, ginger and garlic first, then fry the fish head in the oil pan until both sides are slightly burnt.
2, add cooking wine, soy sauce, soy sauce, (don't put too much soy sauce, otherwise it will be salty, and don't put too much soy sauce, otherwise the color will be deep). Rush into boiling water and flatten the fish noodles.
3. Cover the pot and simmer the fish soup until there is a little left (use a shovel to stir the soup on the fish head).
4. Sprinkle a spoonful of sugar and some chicken essence. Sprinkle chopped green pepper and chopped green onion and serve.