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CN-122004423-A - Method for cooking fish head of pickle sand pot

CN122004423ACN 122004423 ACN122004423 ACN 122004423ACN-122004423-A

Abstract

The invention discloses a pickle casserole fish head cooking method which comprises the following steps of firstly pretreating fish heads, putting the fish heads into a casserole for standby, secondly soaking the raw silks of lotus Bai Qie and the chopped silks of ginger, soaking the spicy and hot red peppers, the garlic, the small yellow gingers and the tomatoes into pieces, thirdly adding lard and rapeseed oil, cooking to the four oil temperatures of 120-150 ℃, adding chopped small yellow gingers and garlic particles in the step 2, frying the minced small yellow gingers and garlic particles, then adding the pickled red peppers, the spicy and hot red peppers and the tomato particles, frying the pickled white and the pickled ginger with small fire, and then adding high soup to obtain soup, and thirdly pouring the fried soup into the casserole with the pretreated fish heads, and cooking the soup with the small fire for 8-10 minutes. According to the method for cooking the fish head of the pickle casserole, disclosed by the invention, the pickle and various spice seasonings are adopted, and the sour and spicy taste and the fresh taste of the fish are compounded, so that the obtained soup is red and bright in color, spicy and fresh and fragrant, tender in meat, rich in soup, delicious in fish taste and good in color, aroma and taste.

Inventors

  • HU YOUGUO

Assignees

  • 胡友国

Dates

Publication Date
20260512
Application Date
20260311

Claims (5)

  1. 1. A method for cooking a fish head of a pickle sand pot, which is characterized by comprising the following steps: step1, pretreating fish heads, and putting the fish heads into a marmite for standby; Step 2, cutting 5-10 mm wide thick shreds of pickled lotus and 2-4 mm thin shreds of pickled ginger, and cutting pickled peppers, pickled garlic, small yellow ginger and tomatoes into pieces; in the step, each jin of fish head is prepared with 60-80 g of lotus seed white, 20-30 g of ginger, 10-15 g of peppery millet, 30-40 g of red pepper, 10-15 g of wild pepper, 20-30 g of garlic, 10-15 g of yellow ginger, 3-5 g of wrinkled giant hyssop and 30-50 g of tomato; step 3, adding lard and rapeseed oil, boiling to the four oil temperatures of 120-150 ℃, adding the chopped small yellow ginger and garlic particles of step 2, stir-frying with strong fire, adding the pickled red pepper, the pickled black pepper, the pickled wild pepper and the tomato particles, stir-frying with strong fire, adding the pickled lotus white and the pickled ginger, stir-frying with weak fire, and adding the broth to obtain soup stock, wherein in the step, each jin of fish heads adopts 25-50 g of lard, 25-50 g of rapeseed oil and 500-1000 g of broth; And 4, pouring the fried soup into a marmite with the pretreated fish heads, and stewing the marmite with small fire for 8-10 minutes.
  2. 2. The method for cooking the fish head of the pickle sand pot according to claim 1, wherein the step 1 is characterized in that the fish head is chopped into a continuous cutter along the fish mouth at the center after being cleaned, ginger and shallot are added, the continuous cutter and salt particles are uniformly smeared on the surface of the fish head and the inside of the fish mouth, the salt and the shallot and ginger particles are washed after pickling for 2-5 minutes, and the pickled fish head is fried yellow and fished out and put into a sand pot for standby.
  3. 3. The method according to claim 1, wherein in the step 2, the pickled lotus white is pickled for 3 months or more by natural fermentation process, and the pickled pepper and ginger are pickled for 6 months or more, both of which are pickled with natural fermentation flavor.
  4. 4. The method for cooking fish heads in pickle casseroles according to claim 1, wherein in the step 4, tomato slices are added into a casserole to be stewed before the pot is taken out, and finally the zanthoxylum oil and the wrinkled gianthyssop are added, wherein in the step, 30-50 g of tomato slices, 3-5 g of wrinkled gianthyssop filaments and 2-5 g of zanthoxylum oil are adopted for each jin of fish heads.
  5. 5. The method for cooking the fish head of the pickle casserole according to claim 1, wherein in the step 3, chicken essence and monosodium glutamate are added after the soup stock is added, and each jin of fish head is seasoned by adopting 2-5 g chicken essence and 2-5 g monosodium glutamate.

Description

Method for cooking fish head of pickle sand pot Technical Field The invention belongs to the field of food processing, relates to a fish head cooking technology, and in particular relates to a pickle sand pot fish head cooking method. Background The fish head is a food material with extremely high nutrition density, is rich in high-quality protein, unsaturated fatty acid, lecithin and multiple vitamin minerals, and especially has the reputation of brain-nourishing gold because the nutrition of the fish brain and fish eye parts is the most concentrated. Is suitable for children, the elderly, mental workers and people loving beauty. Reasonable selection and cooking, not only enjoys delicious taste, but also can fully obtain various precious nutrients. The pickle is a traditional fermented food prepared by taking vegetables as main raw materials and fermenting with lactobacillus, and is a common appetizing side dish on a dining table. The Sichuan-flavor casserole fish head is a classical warm pot dish in Sichuan dishes, takes bighead carp (silver carp/fat head fish) as a main material, is different from the original flavor of the Jiangzhe casserole fish head, is fused with local self-produced seasonings, is stewed by a casserole, and is an excellent choice for warming stomach and cooking in winter. In the cooking of the existing Sichuan-flavor marmite fish head, the problems of single flavor level, aging of the taste of fish meat and the like easily exist. Disclosure of Invention The invention aims to provide a marmite dish with pickled pepper flavor, which takes fish heads as main raw materials, enriches the cooking method of the marmite fish heads and meets the taste demands of different people. The invention relates to a method for cooking fish heads of pickle sand pots, which comprises the following steps: step1, pretreating fish heads, and putting the fish heads into a marmite for standby; Step 2, cutting 5-10 mm wide thick shreds of pickled lotus and 2-4 mm thin shreds of pickled ginger, and cutting pickled peppers, pickled garlic, small yellow ginger and tomatoes into pieces; in the step, each jin of fish head is prepared with 60-80 g of lotus seed white, 20-30 g of ginger, 10-15 g of peppery millet, 30-40 g of red pepper, 10-15 g of wild pepper, 20-30 g of garlic, 10-15 g of yellow ginger, 3-5 g of wrinkled giant hyssop and 30-50 g of tomato; step 3, adding lard and rapeseed oil, boiling to the four oil temperatures of 120-150 ℃, adding the chopped small yellow ginger and garlic particles of step 2, stir-frying with strong fire, adding the pickled red pepper, the pickled black pepper, the pickled wild pepper and the tomato particles, stir-frying with strong fire, adding the pickled lotus white and the pickled ginger, stir-frying with weak fire, and adding the broth to obtain soup stock, wherein in the step, each jin of fish heads adopts 25-50 g of lard, 25-50 g of rapeseed oil and 500-1000 g of broth; And 4, pouring the fried soup into a marmite with the pretreated fish heads, and stewing the marmite with small fire for 8-10 minutes. Preferably, the step 1 is that the fish head is cleaned, the center is chopped into a continuous cutter along the fish mouth, ginger and shallot are added, chopped, and the continuous cutter and the salt particles are uniformly smeared on the surface of the fish head and the inside of the fish mouth, after pickling for 2-5 minutes, the salt and the shallot and ginger particles are washed off, and then the pickled fish head is fried to be yellow and fished out and put into a casserole for standby. Preferably, in the step 2, the white lotus seed is soaked for more than 3 months by adopting a natural fermentation process, and the pickled peppers and ginger are soaked for more than 6 months, and are all natural fermentation type pickle flavors. Preferably, in the step 4, the tomato slices are added into a marmite for stewing before taking out, and finally the zanthoxylum oil and the agastache rugosus are added, wherein in the step, each jin of fish heads adopts 30-50 g of tomato slices, 3-5 g of agastache rugosus filaments and 2-5 g of zanthoxylum oil. Preferably, in the step 3, chicken essence and monosodium glutamate are added after the soup stock is added, and each jin of fish head is seasoned by adopting 2-5 g of chicken essence and 2-5 g of monosodium glutamate. According to the method for cooking the fish head of the pickle casserole, disclosed by the invention, the pickle and various spice seasonings are adopted, and the sour and spicy taste and the fresh taste of the fish are compounded, so that the obtained soup is red and bright in color, spicy and fresh and fragrant, tender in meat, rich in soup, delicious in fish taste and good in color, aroma and taste. Detailed Description In order to make the purposes, technical solutions and advantages of the embodiments of the present invention more clear, the following describes the technical solutions of the embodiments of t