How to make fish head braised (how to make mullet braised)

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List of contents for this article:

• 1、Braised Fish Head
• 2、How to make braised fish head?
• 3、Braised fish head soup sauce is not thick no matter how you cook it
• 4、How to make braised fish head delicious?

Braised Fish Head

1. To make the soup of braised fish head thick, the key lies in the juice collection techniques and the matching of ingredients.

2. Braised fish head is a classic home-cooked dish with male fish heads as the main ingredient. The production process requires steps such as cleaning, frying, seasoning, and stewing, and finally presents a red, bright color, delicious and delicious taste. Detailed explanation of ingredients preparation and pretreatment ingredients: Select a male fish head (or fat-headed fish head), which needs to be thoroughly cleaned to remove gills, internal organs and residual blood clots, and soak in clear water for about 30 minutes to remove the fishy smell.

3. The method of braising fish head is as follows: Ingredients preparation: 1 fish head (it is recommended to use bighead head or silver carp head, for the meat is thick). Accessories: ginger slices, garlic cloves, millet spicy, coriander, shredded chili. Seasonings: cooking wine, soy sauce, oyster sauce, salt, chicken essence, chili oil, edible oil, water.

How to make braised fish head?

First of all, clean the fish head relatively cleanly, chop it into pieces and place it on a plate, add salt and cooking wine to marinate. Heat the oil in the pan and add the ginger slices, then put the fish head into the pan and fry. When it is browned, add some dried peppers and garlic, and add some cooking wine and soy sauce, for about five minutes.

The method of braising fish head is as follows: Ingredients preparation: 1 fish head (it is recommended to use bighead head or silver carp head, for the meat is thick). Accessories: ginger slices, garlic cloves, millet spicy, coriander, shredded chili. Seasonings: cooking wine, soy sauce, oyster sauce, salt, chicken essence, chili oil, edible oil, water.

To make the soup of braised fish head thick, the key lies in the juice harvesting techniques and the matching of ingredients.

Make sure that the fish head is dry before frying. After putting into the pan, gently press it to shape and then turn it over. Reduce turning when stewing. How to tell if the fish head is ripe?: Insert chopsticks into the thickest part of the fish head (such as near the fish eye). If no blood seeps out and the meat is soft, it will be cooked. Suggestion for alternative seasoning: If there is no yellow bean paste, you can use soy sauce instead of color matching; millet spicy can be replaced with dried chili or omitted to adjust the spiciness.

Braised fish head soup sauce is not thick no matter how you cook it

To make the soup of braised fish head thick, the key lies in the juice harvesting techniques and the matching of ingredients. The following are the specific methods: Reduce the initial amount of water and control the amount of water, just above the fish head (about 1/2 of the fish body). Too much water will prolong the harvest time and cause the fish to age. Season in batches and use seasoning to thicken the soy sauce/soy sauce: Add 2 spoonfuls of soy sauce and half a spoonful of soy sauce in advance to season. The viscosity of the soy sauce itself can help the soup hang on the wall.

After simmer for 20 minutes, open the lid and turn to medium heat to collect the juice, and use a spoon to pour the juice on the fish head until the juice is thick (about 1/3 remaining). Key points: Observe the state of the fish head when collecting the juice to avoid burning the pan; if there is too much soup, you can remove part of it in advance for later use. After seasoning and serving, add salt or soy sauce as needed, and finally add a little MSG to freshen up (optional).

Remove;(3) For the remaining oil in the pan, add the onion, ginger, garlic and red pepper to saute until fragrant, and then pour in the soy sauce. (4) Then pour in two bowls of water. (5) Bring the soup to a boil over high heat and add the fried fish. (6) Pour in cooking wine after the fish is boiled and simmer for 7 to 8 minutes.(7) Open the lid and add white sugar. (9) First collect the soup over medium heat, then change to low heat and pour the soup on the fish with a small spoon (do not turn over) until the soup bubbles and thickens, then turn off the heat.

After thickening, collecting the sauce and stewing, first take out the fish head and serve on a plate. Add appropriate amount of soju and water starch to the soup, thicken and collect the juice, and make the soup thicker. Pour the thickened soup on the fish head, sprinkle with chopped green onion and shredded red bell pepper as an embellishment. At this point, a braised fish head with excellent color, aroma and aroma is complete. The fish head is tender and tender, and the soup is rich. With shredded red bell pepper and chopped green onion embellishment, it is even more tempting.

Seasoning juice collection: Simmer for about 20-30 minutes, during which time salt and chicken essence or MSG can be added according to taste. When the fish head is cooked and the soup is thick, turn on a suitable heat to collect the juice to make the soup thicker. Thickening and leaving the pan: If you like the juice to be thicker, you can use water starch to thicken the soup. Slowly pour the water-starch into the pan and stir quickly while pouring to prevent agglomeration. After the soup becomes thick, turn off the heat.

How to make braised fish head delicious?

Preparation of ingredients: 1 silver carp head, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of bean paste, some green and red peppers, appropriate amount of pepper, and appropriate amount of edible oil.

To make the soup of braised fish head thick, the key lies in the juice harvesting techniques and the matching of ingredients.

Fish head treatment: Wash the fish head, remove the black film and gills (source of fishy smell), and use kitchen paper to dry up the water.

Heat the pan to cool the oil (a little more oil), add ginger slices, garlic cloves, and chopped green onion until fragrant, sprinkle a little salt with the fish head before putting it into the pan to prevent sticking.