A delicious way to cook fish heads in a flat pan?

Making method of delicious fish head in flat pan;

Raw materials:

1 bighead carp (weighing about 1500g), 5 compressed cakes (pancakes, tortillas and sesame cakes can also be used instead), 50g onion, 100g green pepper and 30g coriander.

Making:

1. Peel and shred the onion; Seed the green pepper and cut it into small circles; Coriander is cut into 2 cm long sections.

2. Slaughter the bighead carp, cut 4 inches from the tail, and keep the part with the tail for other purposes; Wash the fish head, cut it in half, remove the gills, remove the bones from the fish body, marinate it with salt, monosodium glutamate, onion and ginger slices for 10 minute, and pat the raw powder for later use.

3. Add salad oil to the pot, fry the fish head with powder for 3 minutes, and when it is 60% hot, the skin will harden, and remove the oil.

4. When the salad oil in the pot is heated to 70%, add seasoning A and fry for 1 min, and take out the oil control; Leave 30g of oil in the pot, add seasoning B to stir-fry 1min when it is 70% hot, add seasoning C, bring the fish head to a boil with 400g of clear water, and simmer for 10min until the fish soup becomes thick, then pour it into a pan, and put onion, green pepper, red pepper and coriander at the bottom, and continue to stew for 3-4min. After the fish head is served, pour in hot red oil and sprinkle with onion, green pepper and red pepper.

Precautions:

1, when cooking fish head, bring it to a boil with high fire, and then turn it to low heat.

2, fish head should not be fried at high temperature, and the oil temperature can be controlled at about 60% heat, otherwise it will easily destroy the nutrition of fish head.

3. Bighead carp is rich in nutrition, but the fishy smell of fish head is particularly heavy. You can drop a little white vinegar when cleaning and a little white wine when pickling.