Delicious Braised Fish Heads (with Plump Heads)

Fish heads have always been a very beloved food, and the elderly often say that eating fish heads regularly can make people smarter. Whether someone is smart or not is unknown, but it is really delicious.

Ingredients needed: one plump head fish, scallion segments, ginger slices, garlic cloves, 3 star anise, 3 bay leaves, 5 dried chili peppers, one can of beer, 4 large spoons of soybean paste, cooking oil,, old soy sauce, light soy sauce, sugar.

Step 1: Buy plump head fish in the market, and the vendor will handle it, cleaning the scales and cutting the fish head. This saves a lot of trouble for yourself after you come back.

Step 2: Many people think making plump head fish is complicated, mainly because the fish head is too big, and the size of the wok in the home is limited. Generally, using a wok with a diameter of 30-32 cm, braising a plump head fish weighing no more than 4 jin is fine.

Step 3: I think cutting the fish head vertically is better than cutting it horizontally for processing, so the fish head won't be too bulging, and the two fish heads can be laid flat in the pot. Don't put too much soup, and the cooking time for the fish shouldn't be too long.

Step 4: Don't use too much cooking oil when pan-frying the fish head to pursue the integrity of the fish skin. Just put in a small amount of oil to heat it up and pan-fry the fish head to get a more fixed shape.

Step 5: Cut an appropriate amount of scallion segments, ginger slices, garlic cloves, prepare 4-5 dried chili peppers, star anise and bay leaves. After blooming, add one large spoonful of, then add the pan-fried fish head.

Step 6: To make the soup of plump head fish fragrant and the fish meat tender, adding a can of beer and several large spoons of soybean paste is key. For a long-cooked stew, adding beer not only removes the fishy smell and enhances the freshness, but also allows the unique hops fragrance to integrate into the soup.

Soybean paste makes the soup have a thick texture and richer flavor, which is delicious to soak in buns.

Step 7: Continue to pour in a small spoonful of old soy sauce to adjust the color, an appropriate amount of light soy sauce to season, then pour in warm water that just covers the ingredients. I didn't put salt here, because soybean paste is already very salty, and I added old soy sauce and light soy sauce. After boiling, turn the heat down and cover the lid to simmer for about 40 minutes.

Simmering for 40 minutes, the soup will be left with more than 1/3, so you can turn off the heat. After soaking in the soup, the fish meat is the most delicious. This delicious braised fish head is ready to eat, it's really delicious, very flavorful, nutritious, and easy to make. If you like it, try it!

As for the soup of plump head fish, I don't know how others feel, but I still like it. Sometimes I stew it myself at home. The first time I made it, I didn't know the method well. Finally, the soup smelled very fishy after cooking, and the taste was very bad. But with these little tips, you don't have to worry about cooking it badly.

Step 1: First, divide the prepared plump head fish into two or four pieces, then rinse several times with water to clean the fish head surface completely, and rinse the prepared tofu with water, cut it into small pieces, and put it aside.

Step 2: Next, put a piece of lard in the pot and heat it completely, then put the fish head in, sear both sides until slightly yellow. When the fish head is seared yellow, pour along the pot edge.

Step 3: Then add warm water to cover the fish head, add ginger slices, scallion segments, and boil. Subsequently, continue to stew for 5-8 minutes, then cover the pot and stew for 10-15 minutes, then add the prepared tofu, add salt and pepper to season, continue to stew for about 5 minutes.