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How to make braised herring head in Hunan

1. Ingredients: 2 fish heads, 100g edamame beans, 1 tablespoon oil, 2 tablespoons salt, 2 tablespoons light soy sauce, 1 tablespoon soy sauce, 1 spoon sugar, half pepper, 1 spring onion, 1 ginger, 3 cloves of garlic. Cut the fish heads in pairs and wash them. Prepare ginger, garlic, chili and edamame beans cooked beforehand. Fry the fish head on both sides in a frying pan. Add ginger, garlic, chili, wine, light soy sauce, soy sauce, salt and sugar. Let go of the water and bring to the boil. Change to medium heat.

2. Step to remove fish head to Gill, clean ginger and garlic slices, add oil pan, fry fish head on both sides, release vinegar, soy sauce, salt, sugar, open water and boil, change to medium-hot fish head when cooked and sprinkle with chopped onions.

3. Braise the herring head and chop the herring head into pieces. Hot pot cold oil, add ginger and garlic, burst out fragrance. Put the herring head into the pot, stir a little, add cooking wine and the above seasoning. Add two bowls of water, put in more water, and drown the herring. Burn the fish over high fire until the juice is collected. Add spring onions and bring to the boil. The soup is very rich and the herring is very tasty.

How do you cook herring head? is it delicious?

First of all, cut off the fish head and split it, marinate the split fish head with salt, wash the spring onions and cut the flowers for use. Then peel and wash the garlic, dice the garlic and spread the minced pepper on the head of the fish for use. Finally, steam for 10 minutes, sit in the pot and boil the oil. Heat the oil into the garlic and saute it first. Pour the garlic oil into the fish head and add the chopped onions from the heat.

It tastes better to cook soup with herring head. The practice is as follows: main ingredient: 1 herring head. Excipients: 6 salts of mushrooms, right amount of lard, right amount of chives. Step to prepare the first herring, a little ginger; heat the pot and put in lard; melt the raw ginger green fish head and fry both sides golden brown; add water to boil, change to low heat until the soup turns milky white, add mushrooms to continue to cook for 10 minutes, add salt and spring onions to season.

Minced pepper herring head ingredients: herring, minced pepper, garlic, spring onion, salt, edible oil. First of all, cut off the fish head and split it, marinate the split fish head with salt, wash the spring onions and cut the flowers for use. Then peel and wash the garlic, dice the garlic and spread the minced pepper on the head of the fish for use. Finally, steam for 10 minutes, sit in the pot and boil the oil. Heat the oil into the garlic and saute it first. Pour the garlic oil into the fish head and add the chopped onions from the heat.

How do you make herring head? it's delicious.

Minced pepper herring head ingredients: herring, minced pepper, garlic, spring onion, salt, edible oil. First of all, cut off the fish head and split it, marinate the split fish head with salt, wash the spring onions and cut the flowers for use. Then peel and wash the garlic, dice the garlic and spread the minced pepper on the head of the fish for use. Finally, steam for 10 minutes, sit in the pot and boil the oil. Heat the oil into the garlic and saute it first. Pour the garlic oil into the fish head and add the chopped onions from the heat.

Fresh fish head 1, salt a little, fresh minced pepper 4 tablespoons, ginger 2 large pieces fresh fish head when buying, let the vendor to remove the gills, cut into two connected halves. Wash the fish head and put a little salt on the surface of the fish head to taste it slightly. Heat the oil, pour in the minced ginger and saute until fragrant. Add the minced pepper and stir for three to five minutes. Bring out and set aside.

It tastes better to cook soup with herring head. The practice is as follows: main ingredient: 1 herring head. Excipients: 6 salts of mushrooms, right amount of lard, right amount of chives. Step to prepare the first herring, a little ginger; heat the pot and put in lard; melt the raw ginger green fish head and fry both sides golden brown; add water to boil, change to low heat until the soup turns milky white, add mushrooms to continue to cook for 10 minutes, add salt and spring onions to season.

There are a variety of cooking methods, such as steaming, braising or frying, each with its own characteristics. When steaming, spring onions, ginger and garlic are fragrant, and the time depends on the size of the fish head; braised sauce needs to keep the balance between sugar and soy sauce until the soup is mellow; frying can bring crisp taste, but pay attention to keeping the fish head tender and smooth. Matching ingredients is also the key to improving the taste. Herring head can be matched with tofu, kelp or wax gourd, which not only enriches nutrition, but also adds color and hierarchy.

Clean the herring section and put on a word knife. Dice shiitake mushrooms, bamboo shoots and pork fat, cut onions into small pieces, cut ginger into minced ginger, shred garlic; heat 60g lard in the pan, fry into herring section until golden brown on both sides; add onion, diced shiitake mushrooms, diced winter bamboo shoots, diced pork and ginger, cook into cooking wine; add fresh soup, soy sauce, sugar and sugar to boil, low heat until cooked, remove fish and put them on a plate.