1. Wash the fish head, remove 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 a few slices of ginger on the bottom of the plate, put the fish head on it, and then put a proper amount of shredded ginger on the fish.
3. Steam in the pot 10- 15 minutes. After taking out the pot, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pot for 2-3 minutes, and serve.
The practice of chopping deep-sea fish head with pepper
1. Wash the fish head, remove 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 a few slices of ginger on the bottom of the plate, put the fish head on it, and then put a proper amount of shredded ginger on the fish. 3. Steam in the pot 10- 15 minutes. After taking out the pot, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pot for 2-3 minutes, and serve.
Who can tell me how to chop the head of deep-sea fish with pepper?
Wash the fish head, add salt and monosodium glutamate, put the cooking wine on the plate, cover the fish head with chopped pepper and salad oil, and steam it in a steamer.
Deep-sea fish head accessories with chopped pepper
Hunan specialty chopped pepper, monosodium glutamate, red oil, ginger, onion,
How to make deep-sea fish head?
Hello, landlord
Let me introduce you.
Steamed fish head
Ingredients: fish head
Accessories: onion, ginger and pepper.
Seasoning: salt, monosodium glutamate, white vinegar, cooking wine, soy sauce and pepper.
Cooking method:
1. Cut the fish head from the middle and put it into a plate, pour a little white vinegar, soak for 2 minutes and then wash it for later use;
2. Sprinkle a layer of salt on the washed fish head, add ginger slices, steam in a pot for 10 minutes, take out the steamed fish, take out the ginger slices and soup, pour in soy sauce, cooking wine, shredded onion and ginger, and shredded red pepper, and pour them on the fish head after frying in oil.
Features: Full of umami flavor, tender, smooth and refreshing.
Steamed fish head with chopped pepper
How to do it:
1. Make chopped pepper sauce in advance. Remove the pedicels from the peppers, wash them and dry them with kitchen paper.
2. Chop pepper, ginger 10g, garlic 10g, put them into a container, add 3g of salt, 5g of lobster sauce and 3g of sugar and mix well.
3. Put the mixed chopped pepper into a glass bottle, add two layers of plastic wrap to the bottle mouth and cover tightly. It can be eaten after standing for about 7 days.
4. Clean the fish head, divide it in two with a knife and connect the back of the fish head.
5. 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.
6. 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 your head upside down on a plate, sprinkle with the same seasoning and pepper, sleep with onion and ginger under the fish head and steam in a pot for 20 minutes.
7. Take out the steaming tray, sprinkle minced chives on the fish head and pour in hot oil.
As for the deep-sea fish that you said has no head, there is no head in Gao Dun. Gao Dun is delicious.
How to make deep-sea fish head?
Hello, landlord
Let me introduce you.
Steamed fish head
Ingredients: fish head
Accessories: onion, ginger and pepper.
Seasoning: salt, monosodium glutamate, white vinegar, cooking wine, soy sauce and pepper.
Cooking method:
1. Cut the fish head from the middle and put it into a plate, pour a little white vinegar, soak for 2 minutes and then wash it for later use;
2. Sprinkle a layer of salt on the washed fish head, add ginger slices, steam in a pot for 10 minutes, take out the steamed fish, take out the ginger slices and soup, pour in soy sauce, cooking wine, shredded onion and ginger, and shredded red pepper, and pour them on the fish head after frying in oil.
Features: rich flavor, tender, smooth and refreshing.
Steamed fish head with chopped pepper
How to do it:
1. Make chopped pepper sauce in advance. Remove the pedicels from the peppers, wash them and dry them with kitchen paper.
2. Chop pepper, ginger 10g, garlic 10g, put them into a container, add 3g of salt, 5g of lobster sauce and 3g of sugar and mix well.
3. Put the mixed chopped pepper into a glass bottle, add two layers of plastic wrap to the bottle mouth and cover tightly. It can be eaten after standing for about 7 days.
4. Clean the fish head, divide it in two with a knife and connect the back of the fish head.
5. 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.
6. 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 your head upside down on a plate, sprinkle with the same seasoning and pepper, sleep with onion and ginger under the fish head and steam in a pot for 20 minutes.
7. Take out the steaming tray, sprinkle minced chives on the fish head and pour in hot oil.
Steaming method of deep-sea fish head
Practice: (1) Break off the fish head from above, wash it, punch holes in cheeks and thick meat with a butterfly knife, spread it in a deep dish (depending on the size of the fish head), sprinkle a little salt/chicken essence/monosodium glutamate and appropriate materials, and marinate it to remove the fishy smell. (2) During the period, the red pepper is cut into diced nails, and the garlic is cut into two pieces. Then put the diced red pepper into the pot, stir-fry a few times, add a little salt/monosodium glutamate/chicken essence/white sugar (this amount depends on personal taste), stir-fry until it is half done, and turn off the heat. (3) Cover the fried chopped pepper evenly on the head of the pickled fish, put it in a steamer, and steam it slowly and quickly. It is not suitable for steaming when it is taken out of the pot. (4) Conclusion-Deep-sea fish heads are rich in deep-sea active minerals and rare vitamins, such as deep-sea fish oil which can activate the brain and easily absorb liquid calcium. I have always praised it as a delicious abalone with swallows' wings, moistening the lungs and nourishing the skin, promoting blood circulation and invigorating the stomach. Color, fragrance and shape are all classic, and they are delicious at a banquet. Tip: authoritative nutrition association suggests that you must eat fish twice a week to balance your body's needs and nourish your body! My recommendation: Chinese sturgeon in lobster sauce; Octopus steak; Dried bamboo shoots and old crow pot; Braised large intestine fish
References:
wenda.tianya/...862837
What kind of deep-sea fish head did you buy in the restaurant?
Deep-sea fish head with chopped pepper
Opium fish head, in fact, its real name is tooth fish. It is precisely because its meat tastes delicious, its mouth is tender, it will be missed for the second time after eating it, and its name is a homonym of opium, so many people gradually forget its real name, only know that it is called crow fish (this kind of fish rarely sees the fish body and mainly eats its head), and its eyes are unique, so as long as you have seen it, you will remember it: one grows on the right and the other on the top of your head.
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2. Sprinkle chopped green onion in the pot and pour some hot oil (if you like the list, you can also omit this process).
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Fish head with scallion oil 38 yuan/half a fish.
It is especially fragrant when served, which greatly increases people's appetite. The foreign fish head is actually the opium fish head. The crow fish originated in Russia. Some boring businessmen took this name to make it mysterious. The meat of salmon is tender and delicious. This dish is their specialty, and almost every table guest will order it. It's delicious because it was marinated with more than 20 spices for 24 hours, then the fish head was wrapped with onion and baked in the oven for 28 minutes, so that the fragrance of onion was completely emitted and entered the fish head. So don't be surprised to see many onions.
Steamed opium fish head with onion
Ingredients: an opium fish head, Lee Kum Kee steamed fish soy sauce (essential), cooking wine onion ginger, salt sugar, chicken essence, red pepper sauce.
? Exercise:
? 1。 Wash the fish head and put it on a plate.
? 2。 Add soy sauce (not too much) and cooking wine according to your own taste. Sugar, shredded ginger, Chili sauce.
? 3。 Steam in the pot for ten minutes, then heat the oil, sprinkle with chopped green onion, and pour it directly on the fish after the oil is heated.
? Opium fish head tastes delicious, the meat is soft and smooth, and the bones are tender and delicious! it wont hurt you to try it
Lazy practice of chopping pepper and opium fish head
Wash it, put it in a microwave oven container, soak it in yellow wine, sprinkle salt on the fish head, and sprinkle it with chopped pepper sauce bought in the supermarket. Onion, ginger and garlic are essential. Sprinkle chopped pepper all over your body, sprinkle a little pepper powder and finally put a little monosodium glutamate. Put it in the microwave oven and put it on medium heat for 8 minutes. If you don't smell the fish in 8 minutes, bake it on low heat for another 3 minutes. Silver carp heads can also be made in the same way, but opium fish heads are the best.
Braised opium fish head
The head of Russian deep-sea fish (that is, opium head) has a little seasoning.
Method: Fry the fish head slightly on both sides, add ginger onion, cooking wine, soy sauce, sugar, water, pepper and other seasonings, and simmer for 10- 12 minutes. After the fish head is tasty, drain the juice with strong fire, thicken the oil and serve.
The origin of opium fish head is the Black Sea in Russia. Fish have a big body. It stands to reason that the meat of fish head is the most tender. Some boring businessmen chose this name in order to make it mysterious. But because foreigners don't eat fish heads, it's very cheap for Shanghainese. Many hotels in Shanghai have this dish.
Fish head with chopped pepper with good color and fragrance. . Come and learn how to do it. .
Ingredients: Feitou fish head 1 piece (2kg), Hunan special chopped pepper, monosodium glutamate 3g, red oil 10g, ginger 10g, onion 8g, white radish slices 15g.
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.
3. Steam in the pot 15 minutes. After taking out of the pan, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pan for 2-3 minutes, and serve.
Sour bean opium fish head
It's basically the same as a fish head with chopped pepper. Marinate it first. The key is to use red sour beans instead of chopped peppers. If it is Hunan sour beans, that would be the best. The advantage of chopping peppers is that Hong silly boy chopped peppers delicious.
If you cook pickles at home, chop up the soaked cowpeas. Remember it's spicy.
Deep sea fish head VS Qiandao Lake fish head
Deep-sea fish head
It is said that Siya Garden Hotel has won a lot of repeat customers in the past 20 days, so I went to the hotel to order this "deep sea fish head" for a hearty meal yesterday.
In less than 20 minutes, the waiter opened the door and went in, and suddenly a thick onion fragrance came to my face. ......
Is the fish head with chopped pepper a deep-sea fish head?
Generally speaking, deep-sea fish are not used, but they can be used. A slightly larger fish head is enough, depending on personal preference.