How many ways can fish heads be made?

Steamed fish head with diced red pepper

Ingredients: fish head, chopped pepper.

Practice: 1: Wash the fish head first, cut it open, put in cooking wine, and marinate the ginger slices for a while. A bottle of chopped pepper 3.5 yuan is only half enough when used.

2. Put a layer of chopped pepper on the fish head. Because chopped pepper is salty, don't put too much salt. After the water in the pot is boiled, put the fish head when steam comes up and steam it in the pot for 20 minutes.

3. After the fish head is steamed, there is generally more water vapor, and some of it can be dumped.

4: Finally, sprinkle with chopped green onion and pour hot oil on the fish head in the pot.

Boiled fish head

Ingredients: fish head, tofu, bean sprouts, ginger, garlic, coriander, shallot, dried pepper, pepper, Pixian bean paste.

Practice: 1, cut the fish head into small pieces, wash it, and marinate it with cooking wine, salt, chicken essence and pepper 10 minute;

2. Cut the tofu into small pieces for use, boil the water for use, and lick the bean sprouts in the bowl of vegetables;

3. Heat the oil pan, add ginger and garlic to saute until fragrant, add pepper and dried pepper to saute until fragrant, and add Pixian bean paste to stir fry until red oil is produced;

4. Add the marinated fish pieces, stir fry a few times, put them in a boiling pot and cook for 5 minutes, add tofu and cook for 15 minutes, then add salt to taste. Spread coriander and shallots;

5. Put oil in the pot, heat the oil, add pepper and pepper, stir-fry until fragrant, and pour it on the fish head.

stewed fish head with brown sauce

Ingredients: fish head, onion, ginger, garlic, high-alcohol liquor, salt, sugar, Longmen white vinegar, Tianjin garlic hot sauce, Lee Kum Kee Jinzhen soy sauce and star anise.

Practice: 1, wash the fish head and fish separately, split the fish head from the middle to make it flat. Wipe well with salt, white wine and ginger juice and marinate for half an hour.

2. fry the fish head and the fish on both sides, and fry the fish head flat in the pot. After frying, remove and set aside.

3. Stir-fry onion, ginger and garlic, add some aniseed, put the fried fish head and fish on it, and the aroma of ingredients can be smoked into the fish.

4. Add sugar and salt, drizzle with soy sauce, white vinegar and garlic hot sauce, cook white wine on the side, wait a moment, pour in less than 4/5 of the water after smelling the fragrance, turn to low heat and cover.

5. 10 minutes later, turn the fish head over and stew 10 minutes.

6. The fish head is too brittle to see its true colors. Take out the pot, fill the basin and sprinkle with coriander.

Curry fish head

Ingredients: fish head, onion, tomato, curry sauce, green pepper and coriander.

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

Seasoning: salt, coconut milk, curry sauce, turmeric powder, red pepper powder, coriander powder, and three-flowered light milk.

Practice: 1, put lemon slices on the fish head to remove the fishy smell, and steam for 5 minutes;

2, sit in a pot and add butter for ignition;

3. Stir-fry the onion until soft, and pour in the garlic slices and ginger slices to stir fry;

4. Pour in curry sauce, add black pepper and stir fry to get the color;

5. Pour in green and red peppers, small tomatoes and lemon slices;

6, join, coconut milk, three lanterns milk, stew;

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

8. Stew the steamed fish head in a saucepan for 10 minutes. When the curry juice thickens and the fish head is tasty, take it out of the pot.

Shawo Chili sauce fish head pot

Ingredients: a big fish head (weighing about 1000g), 4 garlic, 1 green pepper, 20g ginger (chopped), 20g onion, 8g coriander 1 seasoned chicken powder, 20g oyster sauce and 20g fresh soy sauce.

Method: 1) First, rinse the big fish head, open the edge and coat it with a little salt, Le Jia chicken powder and a little eagle corn powder.

2) fully heat the sand nest and adjust the casserole sauce for later use.

3) Add a little oil to the fish head, stir-fry the fish head until fragrant, then add the clay pot sauce and stir-fry, add a little oil while frying, then add the coriander and pour the cooking wine.

Fort Guo Tau Wan Yue

Ingredients: 1 fish head 1 vermicelli 3 ginger slices 1 garlic 1 egg 2 mushrooms 6-8 bean sprouts 1/2 broccoli seasoning: 1 tablespoon of bean paste salt and a little soy sauce each.

Method: (1) Soak vermicelli and shiitake mushrooms and cut them into small pieces for later use.

(2) Cut the fish head in half, marinate it with a little soy sauce, cooking wine and pepper, dip it in eggs and corn flour, and then fry it in a wok until golden brown.

(3) Cook the broccoli and scoop it up, then put the tofu and vermicelli into the soup and cook for about one minute.

(4) Retell the fish head, add three spoonfuls of water and seasoning, and marinate for one minute.

(5) Put the broccoli, vermicelli and tofu into the bottom of the casserole, then add the fish head and stew for two to three minutes.

Note: If the fried fish head is too greasy, you can reduce the amount of oil and fry it until it is golden yellow, but the color will be slightly uneven.

Milk-flavored ham big fish head

Ingredients: 1 fresh silver carp head (about 1000g), 100g Jinhua ham, 100g thick soup.

Accessories: onion, ginger, salt, monosodium glutamate, yellow wine and oil.

Production: 1) Dig the legs of the fish head, wash and pick them up, drain the water and slice the ham;

2) Heat the pan, pour the oil, cook it, slightly fry the fish head, pour the oil into the colander, and drain the oil;

3) Put oil in the original pot, add onion and Jiang Mo, stir-fry until fragrant, pour in thick soup, add salt, yellow wine and essence, add fish head and ham slices, simmer for about 10 minute, and then take it out and put it in a soup bowl.

Stewed tofu with fish head

Ingredients: Fat fish head 1 about 500g tofu, 200g shallot, 2 ginger 1 garlic with 3 petals of starch.

Ingredients: cooking oil 30g, soy sauce 2 tsps cooking wine 1/2 tsps pepper 1 tsp refined salt 1 tsp sugar 1 tsp monosodium glutamate 1 tsp.

Production: 1, clean the fat fish head and cut it from the middle; Wash and slice onion, ginger and garlic; Cut tofu into long strips;

2, put the oil in the pot, heat it, add the fat fish head and fry it slightly, and remove the oil; Saute shallot slices, ginger slices and garlic slices in the remaining oil, add cooking wine and soy sauce, add appropriate amount of boiling water, and then add fat fish head, sugar, refined salt, monosodium glutamate and pepper;

3. After the soup is boiled, put the tofu into the pot and simmer slowly. After it is completely cooked, take out the fat fish head and put it on the plate; After the soup is boiled, thicken it with water starch, burn it thoroughly and pour it into the plate.