<h1>Dynasty fish head</h1>
Selling this dish fish head paste spicy and delicious, in the fiery red pepper pile to pick out the fish head, the aroma is strong; in the production, reasonable control of the frying time, so that the fish head meat is tender, taste, texture contrast makes this dish more attractive.
Ingredients: 900 g of silver carp head.
Seasoning: Ingredient A (salt 5 g, monosodium glutamate 6 g, cooking wine 20 g, fresh chili sauce, corn starch 8 g each)
Dried chili pepper festival 260 g, dried peppercorns 50 g, cooked sesame seeds 30 g, spring onion 80 g, chicken essence, garlic flakes 8 g each, pepper 2 g, salad oil 200 g, ginger slices 10 g, thirteen spices 1 g.
make:
1, wash the fish head in pairs, change the knife into a 4 cm wide block, and taste it with A ingredient.
2: Heat the pan, add salad oil, when the oil temperature rises to 50% heat, add the fish head after draining the water, fry until it is tight, and pour out the draining oil.
3: Heat the salad oil, add ginger slices, garlic slices, 100 grams of dried chili peppers, 30 grams of dried peppercorns and stir-fry until fragrant, add fried fish heads and stir-fry until fragrant, add pepper, chicken essence and thirteen spices to taste, pour into the dish.
4: Heat the salad oil, add 160 grams of dried chili peppers, | sailor delicacies| 20 grams of dried peppercorns until they change color, pour on the heads of the fried fish, sprinkle with cooked sesame seeds and spring onions.
The essential:
1. If you want to make the skin of the fish head crisp and the meat tender, you cannot stay in the oil pan for too long.
2, the spicy flavor must be strong, in order to ensure that there is an aroma when serving.
Grilled fish head with organic steak
Ingredients: 1 head of organic big fish in The South Bay weighs about 3.5 pounds
Ingredients: 150 g of hetian grain-fed steak
Seasoning: Salt 6 g Chicken powder 6 g Flower carving wine 12 g White pepper powder 3 g Broth 300 g Salad oil 1500 g Sugar 5 g Each Green onion ginger 5 g Meiji fresh chili sauce 4 g Shallot sauce 4 g Imperial Steamed Fish Fresh 3 g Peanut butter 3 g Corn starch 150 g
1, Nanwan big fish head to gills and scales washed, split from the middle with water to wash and spare, steak changed to 5 cm wide 3 cm block for later.
2: Pour 1500 grams of salad oil into the net pot on the heat, when it is heated to six layers, fry the powder in the oil pan for 1 minute and set aside.
3: Stir-fry the shallot sauce into the steak and cook it into the flower carving wine, add 300 grams of broth, 500 grams of water into the big fish head and all the remaining spices, heat it low until it tastes, corn starch is hooked, and coriander can be garnished.
Features: Fish head is fragrant brownish red color
Farmhouse roasts big fish heads
Ingredients: Crystal taro powder 100 g Wild fungus 50 g
Seasoning: Salt 6 g Chicken powder 6 g Flower carving wine 12 g White pepper powder 3 g Broth 300 g Original soybean oil 150 g Sugar 5 g each Of onion and ginger 5 g 5 g of American golden sauce 5 g Of Hainan golden sauce 3 g of steamed fish fresh
1. After the head of the big fish in the South Bay is washed and washed, it is split from the middle and washed with clean water.
2: Soak crystal taro powder in water for 12 hours, and set aside.
3: Put 150g of soybean oil on the heat of the net pot, fry the fish head on both sides and cook it into the flower carving wine, add the broth taro powder, small fungus and all the spices and heat it for 6 minutes, garnish with coriander.
Features: Fish head is fragrant and the soup is mellow
<h1>Five-flavored fish head</h1>
After special modulation, the fish head has five characteristics of sour, spicy, fresh, tender and transparent, so it is named "five flavor fish head".
Initial processing:
Tianmu Lake pollution-free silver carp head 1250 grams (fish head left under the four finger wide meat) made clean, the fish meat part of the cross flower knife, add 50 grams of salt, 100 grams of white wine marinate for 2.5 hours.
Cooked treatment:
1: Add the fish head into the pot, add bone broth to the fish head, add 50 grams of green onion, ginger slices, 100 grams of white vinegar, bring to a boil on high heat, cover and cook for 10 minutes, pour the fish head into the sand pot.
2, take 20 grams of cooked lard and heat it, add 10 grams of green onion, 10 grams of ginger slices, 250 grams of minced pepper, add 1 kg of fish brine and cook slightly, pour the soup on the head of the fish, put 50 grams of tempeh, 20 grams of chives, pour 20 grams of hot salad oil to stimulate the aroma, put 200 grams of minced peppers and 10 grams of coriander.
Key points:
1. Marinate for 2.5 hours into garlic cloves
In order to increase the taste of the fish, we marinate the fish for a longer time, and the head is flavorful and garlic-shaped, which is delicious and delicious.
Second, homemade fish brine to increase the taste
In order to facilitate the cooking, we will cook the marinade of the boiled fish in advance, which adds wild mountain pepper, white vinegar, moderate sour and spicy, | sailor cuisine| adding sand ginger powder can induce the umami taste of food and increase the aroma.
Specific modulation method:
Sichuan pickled pepper 500 grams into a blender and crushed; in the pot 1.5 kg of cooked lard, heat up, add 500 grams of shallots, ginger slices, minced garlic each stir-fried, add 150 kg of bone broth, 2.5 kg of fish broth, bring to a boil on high heat, simmer for 30 minutes on medium heat, add 500 g of salt, 80 g of sand ginger powder, half a bottle of white vinegar, and 250 g of pickled wild pepper to make fish brine.
Tips:
This dish is also constantly adjusting and upgrading our shop, the above method is more traditional, now we according to the taste of young people, there is another way, that is, the fish head is added to the fish brine together to stew, so that the taste of the dish will be more sufficient.
<h1>Landlord fish head</h1>
<h1>Ingredients:</h1>
1 silver carp head about 1 kg excipient: 50 grams of salted pork belly, 400 grams of taro, 5 eggs
seasoning:
Marinated water (60 grams of minced green onion and minced ginger, 100 grams of rice wine, 3 grams of peppercorns), 250 grams of fish head sauce, 10 grams of chicken essence, 500 grams of secret fish soup, 100 grams of steamed fish soy sauce Method: Initial processing: Treat the head of the silver carp clean, type a flower knife, put it in the marinated water and soak it for about 20 minutes; soak the salted pork belly in water for 3 hours; wash the taro boy.
1, salted pork belly add 10 grams of green onion and ginger each, steamed in a steaming box, let cool; taro boy washed, steamed in the steaming box until five mature, let cool.
2: Take a stainless steel baking dish, put the marinated fish head in the middle, place 5 poached eggs fried in advance, put in the salted pork belly slices, taro cubes, drizzle with fish head sauce, add chicken essence, pour in the fish soup, steam in the steaming box for 15 minutes.
3. Place all the steamed ingredients in the container, put them on the cassette stove, pour the steamed fish soy sauce, and light the fire on the table.
How to make fish head sauce:
The millet spicy 500 grams of dry water, remove the root, grind with a meat grinder, drain the excess water; 100 grams of pre-refined green onion oil on the heat, pour in the millet spicy, minced garlic, minced ginger 100 grams each, slow fry for 30 minutes, drain the water.
How to make secret fish soup:
1. Clean 5 kg of silver carp tail.
2: Heat 1 kg of soybean oil in the pot, fry silver carp tail until the skin is yellow, pour in 300 grams of green onion and ginger, 500 grams of garlic and fry fragrantly, pour all into a large bucket, add 15 kg of boiling water, boil on high heat for half an hour until the soup turns white, keep the heat slightly open, and wait for use.
<h1>Spicy fish head</h1>
Secret Sauce Preparation: 200g of broth, 50g of peppercorns, 30g of red pickled peppers, 25g of green onions, 5g of dried chili peppers, 6g of peppercorns, 20g of green onion and ginger, 5g of salt, 8g of monosodium glutamate, 50g of corn starch, 10g of coriander
Homemade sauce recipe: Pixian bean paste 40g, Lao Gan Ma spicy sauce 20g, Meiji soy sauce 10g, chicken powder 50g, light soy sauce 20g, pepper 8g, rice wine 20g, cooking wine 15g, spicy sauce 30g, sugar 20g
Method:
1: Cut the fish head in half, wash the gills, marinate with green onion, ginger and cooking wine for 20 minutes, and cut the pepper into rings and set aside
2. Put 30g of salad oil in the pot, cook until seven ripe, add green onion, ginger slices slightly sautéed and then add dried chili peppers, peppercorns and stir-fry, add sauce and broth, bring to a boil over high heat, add fish heads, turn to low heat and simmer for 20 minutes until cooked, season with MSG, bring to a boil over low heat.
3. Stir up another pot, add 30g of salad oil, when it is ripe, add the cut pepper rings, green onions, fried peanut kernels, crispy soybeans and red pickled peppers and simmer slightly, pour into the fish head, add coriander garnish and serve.
<h1>Small fresh wide powder braised fish head</h1>
Highlights: Grilled fish head is a specialty of many hotels. When we cook, we add meatballs, sea rice and sand garlic to add umami flavor, and use fern root wide flour to adjust the taste.
Initial processing :
1: Remove the gills from the head of the silver carp (weighing about 1750 grams), add the salad oil that is 60% hot and fry over medium-low heat until the color is golden, remove the oil control and put it in a large sand pot.
2: 8 handmade pork balls are also put into the salad oil that is burned to 60% heat, and fried over low heat until the color is golden brown; 250 grams of fern root wide powder is blanched in boiling water and fished out of the controlled water.
Add 50 grams of cooked lard and soybean oil to the pot, when it is 50% hot, add 40 grams of beijing green onion, 40 grams of dried shallots, 1 star anise, 5 grams of dried chili peppers, | 1.5 kg| of water and seasoning (20 grams of oyster sauce, 60 grams of sugar, 30 grams of Donggu yipin fresh, 15 grams of dark soy sauce, 5 grams of salt, 10 grams of monosodium glutamate) to taste, boil and pour into a large sand pot containing fish heads, add meatballs, 50 grams of sea rice, 100 grams of sand garlic slaughtered and cleaned, and simmer for 40 minutes. Spread the blanched fern root wide flour on the fish head, heat the soup for about 10 minutes (pour the soup on the fern root wide powder during the cooking process), sprinkle with 3 grams of minced garlic and garnish.
Sand Garlic :
The scientific name is anemone, distributed in the coastal area from Zhejiang to Jiangsu. Do not put salt when simmering, because it has a salty taste, and do not add water, because its water content is relatively high.
<h1>Three drunken fish heads</h1>
For this dish, you need to use three kinds of wines, red, white and yellow, namely Guyue Longshan Yellow Wine, Gold Award Brandy, and Jiannanchun White Wine.
Let's start the process:
1, fresh silver carp head (net weight of about 3 pounds) wash away the blood water, cut off from the jaw, pay attention to keep the top connected, flatten it into the basin, each fish head plus green onion, ginger slices 20 grams each, bright red millet spicy, Guyue Longshan yellow wine 15 grams each, salt, white pepper powder each 10 grams, gold medal brandy 8 grams, Jiannanchun white wine 5 grams, sugar 3 grams, repeatedly rub by hand until the fish head into the flavor, put into the refrigerator refrigerated marinade for 1 hour.
2, take out the fish head, remove the surface of the marinade, thinly pat a layer of corn starch, into the oil pan, 80% hot oil to fry, to the surface after the shape of the quick fishing and spare.
3, under the pot lard 100 grams to 50% heat, under the ginger slices 15 grams of stir-frying, green onion 200 grams, garlic cloves 30 grams, pour in 800 grams of broth, add 50 grams of red wine, Lee Kum Kee braised sauce, oyster sauce 20 grams each, flower carving wine, salt 10 grams of mix, then pour in 30 grams of JiannanChun liquor, boil over medium heat and put in the fish head, cover the small heat and simmer for 5 minutes until cooked, open the lid to carefully put the fish head into the dish, drain the original soup, thin the mustard and thicken, and pour the pot on the fish head. The remaining broth in the pot can be recycled and simmered again to make the fish head.
4: Heat the pan to 50% heat, add 30 grams of green and red pepper rings, 20 grams of garlic cloves and heat them until fragrant, add a little salt and monosodium glutamate, and cover the fish head.
Hairy crab kidney bean fish head king
Ingredients: 3 hairy crabs 100 g of kidney beans
Seasoning: Salt 6 g Chicken powder 6 g Flower carving wine 12 g White pepper 3 g Stock 300 g vegetable oil 50 g White sugar 5 g 5 g Onion ginger 6 g Donggu Yipin fresh soy sauce 4 g Spicy Girl Sauce 4 g Oil Consumption 3 g Peanut butter 3 g Corn starch 5 g
1, Nanwan big fish head to gills and scales washed, split from the middle with water to wash the flower knife with flower carving wine, white pepper salt 2 grams after marinating and setting aside.
2: After soaking kidney beans in water for 12 hours, add 2 grams of salt and cook for 30 minutes on low heat, then set aside, chop the hair crab into pieces and set aside.
3: Heat the net pot into the vegetable oil shallot ginger stew pot, fry the two sides of the fish head slightly and cook the flower carving wine, add the broth and add all the spices to the low heat until the flavor (about 10 minutes), the corn starch can be contoured, and the coriander can be garnished on the table.
Features: Salty and slightly spicy Fish meat is tender
<h1>Appetizer Fish Head King</h1>
Ingredients: 1200 g of male fish head.
Ingredients: Sauce chili 30 g, millet pepper 30 g, ginger 10 g.
Seasoning: 5 grams of salt, 5 grams of monosodium glutamate, 10 grams of cooking wine, 20 grams of salad oil, 10 grams of steamed fish soy sauce, 15 grams of tempeh.
Preparation Method:
1. Rough processing of fish heads, clean up.
2. Cut the sauce chili peppers into rice with millet peppers, wash them, dry the water and sauté them in oil until fragrant.
3. Cover the fish head with the seasonings, let it taste good, and add to the steamer for 10 minutes.
4. Out of the pan and drizzle with hot oil. Can
<h1>Stewed pot beautiful frog fish head</h1>
There are two versions of the popular frog fish head on the market: the hot pot version and the dry pot version. The one introduced today is the latter.
Prefabrication:
1, 1 flower silver carp head (weighs about 1000 grams) to scale, remove the gills, clean up, cut in half, wash and control the dry water, on both sides of the fish head meat every 1.5 cm to type a flower knife, and then adjust the appropriate amount of soy sauce, salt, monosodium glutamate, cooking wine, pepper, spread well and marinate for 15 minutes until flavorful.
2: Slaughter a bullfrog to peel and offal, rinse it, cut it into small pieces, put it into a basin, and add an appropriate amount of soy sauce, salt and MSG to taste and set aside.
3: Wash 250 grams of dried shallots and slice them, wash and cut into sections after 50 grams of parsley and coriander.
Cooking process:
1: Add mixed oil (rapeseed oil and salad oil are mixed in a ratio of 1:1) to 50g in a custom iron pot and cook until 50% heat, add shallot slices, parsley and coriander segments to fry out the aroma and spread well.
2: Place the marinated fish heads, pour in 50g of chicken fat, cover and bake for 8 minutes.
3: Open the lid and put in the bullfrog pieces, drizzle 100 grams of frog fish head sauce, cover the lid again and bake for 6 minutes, turn off the heat, then add 15 grams of Hangzhou pepper rings, 10 grams of flower pepper, 5 grams of Thai pepper rings, pour 5 grams of flower pepper oil, cover the lid and serve.
Frog Fish Head Sauce:
1: Take 1 bottle of Jiale Haihuang stir-fry sauce, 1 bottle of garlic hot sauce, 100 grams of oyster sauce, 50 grams of Donggu Yipin fresh soy sauce, put it in a blender and mix well.
2, the bottom of the pot oil heat, under the dried shallots, garlic each 10 grams of stir-fry incense, put in the prepared sauce, pour into the soup 500 grams, simmer on low heat until the rich sauce aroma, you can turn off the heat to cool, into the refrigerator refrigeration preservation, take as you go.
Technical key:
The sauce should be put with the bullfrog, if it is put early, the sauce will penetrate to the bottom of the pot, and it is easy to paste the pot.
<h1>Steamed fish heads in soy sauce</h1> reservoir
Ingredients: 1 bighead carp head (about 2000 grams), 10 pieces of tofu, 150 grams of tempeh, 50 grams of minced garlic, 50 grams of green and red pepper crushed, 3 grams of tangerine peel, 50 grams of green onion, 50 grams of ginger rice, 5 grams of chicken powder, 8 grams of salt, 8 grams of sugar, 40 grams of oyster sauce, 5 grams of corn starch, 3 grams of soy sauce, 10 grams of cooking wine, 40 grams of peanut oil.
Method of production
Rinse the fish head, drain the water with a clean towel, and place the tofu cubes on a plate to set aside, | sailor delicacies |
Mix tempeh, minced garlic, green and red pepper, ginger rice, chicken powder, salt, sugar, oyster sauce, corn starch, soy sauce, cooking wine, tangerine peel and mix well into a seasoning, evenly spread on the surface of the fish head and tofu pieces, steam in a steamer for 18 minutes, take out, sprinkle green onion, and pour hot peanut oil on the fish head.
Comments: The soy sauce is fragrant, the fish head is tender, and the tofu is soft.
<h1>Pepper male fish head</h1>
raw material:
1 male fish head (about 1000 grams), 100 grams of pickled shredded sauerkraut, 50 grams of pickled radish shreds, 100 grams of dried green peppercorns, 50 grams of ginger rice and garlic rice, a little green millet pepper ring and green onion knots.
100 grams of watercress, 100 ml of rapeseed oil, 50 grams of cooked lard.
1. Cut the male fish head into pieces after treatment and set aside.
2, put the rapeseed oil and cooked lard into the pot and heat it, add ginger rice, garlic rice, pickled shredded sauerkraut, shredded pickled radish and watercress together, add 1 liter of water, boil until the flavor comes out, | sailor delicacies| put in the fish head pieces simmered over low heat until cooked, and put the pot into the nest plate.
3: Heat the canola oil until it is 90% hot, add dried green peppercorns, green millet pepper rings and shallots to simmer, pour on the fish head, and garnish slightly.
Organic Bashu Fish Head King
Ingredients: Red bell pepper 100 g White sesame seeds 15 g
Seasoning: Jiujiu red hot pot base 50 grams Chicken powder 8 grams Sugar 5 grams Pepper oil 4 grams Corn starch 50 grams Salad oil 1500 grams (about 150 grams) Flower carving wine 10 grams Dried red pepper 10 grams Broth 400 grams
1, Nanwan big fish head to remove the gills and scales washed, split from the middle with water to wash the flower knife with flower carving wine, white pepper 2 grams of salt after marinating, red beauty pepper cut into 1 cm wide pepper rings for later.
2: Heat the salad oil into a 6-layer hot oil pan, and fry the fish head quickly for 2 minutes.
3, stir-fry fragrant hot pot ingredients, dried red pepper into the broth, add all the spices, put in the fish head and heat until flavorful, sprinkle white sesame seeds, beauty pepper rings to burn pepper oil to heat the oil.
Specialty: Spicy soup fresh and spicy
Snail head
Fish head treatment:
1. Scrape the scales of fresh silver carp, remove the gills, open the chamber to remove the internal organs, and wash them with clean water.
2. Change the fish head to two, seal and refrigerate.
1: Take half a slice of silver carp's head, cut two knives in the thick part of the meat and wash it. After 500 grams of snails are recuperated with clean water, impurities and foreign matter are removed, tail washed, and the flying water is set aside.
2, the fish head into 70% of the hot oil fried until golden brown, fish out the control oil; the bottom of the pot to leave the oil, under the shallots, garlic slices, ginger slices, dried red pepper sections simmered, cook into 30 grams of rice wine, 35 grams of dark soy sauce, 50 grams of sugar, add 400 grams of water, pour in the fish head, add salt, pepper 5 grams each, bring to high heat, simmer for about 20 minutes, put in the snail medium heat for about 2-3 minutes, pour a little sesame oil, put on the pan, sprinkle 20 grams of garlic seedlings on top, stir a little hot oil to go.
Snails should be put in two minutes before leaving the pot, if the firing time is too long, the snail meat will be old and cannot be sucked out; and the firing time is insufficient, the snail meat and the shell are not fully separated, and can not be sucked out, so the grasp of the heat is extremely important.
<h1>Impression fish head</h1>
Cutting board: Qiandao Lake organic big fish head 1250 grams slaughtered and cleaned, chopped, rinsed with water to purify the blood water, add 30 grams of onion and ginger water, 20 grams of sake brewing, 15 grams of mountain pepper water, 10 grams of corn starch, 5 grams of salt, 8 grams of monosodium glutamate, mix well, marinate for 15 minutes.
Hob:
1: Add 30g of homemade sauce to the marinated fish head and steam it in a steaming box for 8 minutes until cooked.
2: Heat 20 grams of salad oil in the pot, sauté 10 grams each under green pepper, red pepper and flower pepper, pour 5 grams of sesame oil, and pour it on the head of the fish.
Homemade sauce:
Add 20 grams of rapeseed oil into the pot, heat and sauté 5 grams of minced pesto and ginger, 45 grams of soybean sauce, 15 grams of Pixian bean paste, 10 grams of seafood sauce, 10 grams of steamed fish sauce, 30 grams of rice wine, and 5 grams of sugar.
Quality:
This dish is a bit similar to chopped pepper fish head, | sailor cuisine| the difference is that the fish head is chopped and marinated and then steamed, it is indeed a good way to taste, the dish is salty and spicy, so that diners have a great appetite.
characteristic:
The biggest difference between this dish and the steamed fish made by others is that I believe you can see it by looking at the picture. This dish chops the fish head into small pieces, which is conducive to the fish in the cooking process to taste more thoroughly, heat more evenly, and each piece of fish can have a full taste. If it is made in a normal home-cooked restaurant, it is also good to use ordinary fish head flavor.