How to cook Baotou fish

Many people like to eat bighead fish. Bighead fish tastes delicious and has good nutritional value. First, you need to marinate the bighead fish. You can put it in cooking wine, shredded onion, ginger, and salt. Marinate it for a while and then cook it. The meat of bighead fish is particularly tender and very helpful for gastrointestinal absorption. It has a good effect on improving the body's immunity and is a fish with relatively high nutritional value.

How to cook Baotou fish

Main ingredients: bighead carp, kale, bean curd, onion, ginger, coriander, salt, sugar, vinegar, soy sauce, cooking wine, pepper, sesame oil, pepper. Method: 1. Wash the bighead carp, cut the back, put it in a pot, add water, salt, pepper, cooking wine, onion, ginger, boil for 5 minutes, turn off the heat and soak for another 5 minutes; 2. Blanch the kale and put it on a plate, blanch the bean curd and place it in the middle, take out the fish and place it on the bean curd, take a small bowl, mix soy sauce, salt, sugar, vinegar, pepper and sesame oil into a sauce, pour it on the fish, sprinkle with onion and ginger; 3. Heat the oil, add pepper and fry it until fragrant, then pour it on the fish and add coriander.

Method 2

Ingredients Half a bighead fish (about 1000 grams) Method 1. Wash the bighead fish, cut it, sprinkle it with appropriate amount of cornstarch, and rub it evenly on both sides for later use. 2. Put appropriate amount of cooking oil in the pot and turn on medium heat. 3. After the pot is hot, add ginger slices and garlic to stir-fry, then put in the bighead fish and fry both sides until slightly yellow. 4. Add appropriate amount of rice wine to remove the fishy smell, add a piece of red fermented bean curd and a spoonful of fermented bean curd juice, a spoonful of sweet noodle sauce, and finally add water (about enough to cover the fish) and simmer. 5. When the fish is cooked, open the lid to dry the soup, add chopped green onions and serve.

Method 3

Ingredients: Main ingredient: 1500 grams of bighead carp head; Side ingredients: 100 grams of fire fry; Seasoning: salt, MSG, white pepper, ginger, scallion, Shaoxing wine, lard and broth as appropriate. Method: 1. Clean the bighead carp head, cut it into pieces, and cut the fire fry into slices for later use. 2. Place the pot on high heat, stir-fry ginger and scallion knots, add the fish head, add the firewood slices, broth and Shaoxing wine, and cook until the soup is thick and white and the fish head is soft. Then pick out the scallion knots and ginger, add MSG, salt, white pepper powder and chopped green onions, put into the casserole, and cook on low heat for 5 minutes. The key to making the fish head is to make sure it is large and fresh. Put it in a pan and fry it with cooked lard until both sides are slightly yellow. When stewing, add cooked lard to increase the whiteness of the fish soup. Make sure to use an appropriate amount of lard.