教你怎样做鱼头才好吃，出锅香气四溢无腥味，比海鲜还好吃

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年夜菜第十道：鳙鱼头，大厨教你这样做鱼头，鲜香嫩滑没有腥味

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2斤鱼头怎样做不腥？别再加料酒和姜片了，教你正确做法，超好吃

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鱼头还是这样做更好吃，麻辣鲜香，一道菜就能吃三碗米饭

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大厨教你砂锅焗鱼头更好吃做法，鲜香嫩滑无腥味，全家都爱吃

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广东靓汤“川芎白芷天麻煲鱼头”的正宗做法，汤白味鲜，超好喝！

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鱼头汤怎么炖才好喝？酒店大厨教你做法，汤汁奶白一点也不腥

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这样软烧鱼头做法，酱香味十分浓郁，超级美味还很下饭！

俗话说只有享不了的福，没有吃不了的苦。在享福这件事情上不是每个人什么福都能享的，比如说享受美食。有些人有糖尿病便不能吃甜食，有些人胃口不好便不能吃不易消化的美食。对于这些胃口不好的人，他们更愿意多吃一些软的好消化的食物，这样吃下后就不会犯胃病肚子痛了。

（点击 *** 观看更详细）

今天给大家带来的是一道很软很香还好消化的美食，名为软烧鱼头。选用的食材是黑鱼头，经过15分钟的焖烧让肉质软嫩汤汁浓稠。

搭配米饭一起吃肯定会让你胃口大开多吃一碗米饭。接下来就请准备好活蹦乱跳的黑鱼和所需的调料跟我一起学这道香气扑鼻易消化的佳肴吧。

【软烧鱼头准备食材】

主料：黑鱼头300克

准备调料：

西红柿50克、芹菜20克、青椒30克、香菇30克、胡椒粉1克、猪油30克、色拉油20克、姜片5克、料酒10克、蒜瓣10克、大葱段10克、十三香0.5克、生抽10克、盐3克、白糖5克、水淀粉适量、酱油5克、陈醋5克、辣椒酱5克、豆瓣酱10克

【软烧鱼头 *** 步骤】

一 腌制鱼块

准备一条活蹦乱跳的黑鱼，用擀面杖把黑鱼敲晕。然后拿菜刀逆着刮掉鱼鳞，再把鱼鳃抠掉。从肚子下刀切开掏出里面的内脏，小心不要弄破苦胆。然后用自来水冲洗一下黑鱼的血水，拿刀将黑鱼的头部分切下来其余部分则放入冰箱冷藏室留着下次烹饪用。

黑鱼头竖着切成两半，然后再切成小一点的块。切完后放入盆中继续用清水冲洗下血水，然后控水在里面倒入少量的料酒加入切好的姜片和葱片进行腌制。腌制后腥味会有所减淡，腌制时间控制在5至10分钟即可。

二 下锅焖煮

为了让黑鱼做出来味道更香些，我们采用色拉油与猪油混合的 *** 。先在炒锅中倒入少量的色拉油，烧热后加入等量的猪油。

当猪油融化后两种油的香味就融合了，然后下入切好的姜片煸炒下。再下入去皮的蒜瓣和切好的葱段，下入少量辣椒酱和豆瓣酱。

一边炒一边用油炸豆瓣酱释放出更多的香味，紧接着在锅中倒入切好的鱼块煸炒两遍。加入足量的水淹没鱼块，然后倒入少量料酒除腥。盖上盖子火调大一些，当水烧开后把火调成中火焖煮5分钟。

三 加菜出锅

5分钟后开盖下入切好的芹菜、西红柿和辣椒块，然后加入香菇、胡椒粉、十三香、生抽、盐、白糖、酱油、重新盖上盖子进行焖煮。

这次焖煮时间保持在10分钟即可，加上刚才焖煮的5分钟黑鱼块已经焖煮了15分钟了。此时的黑鱼块已经煮熟，但为了汤汁更好喝些我们还需要进行勾芡。

准备一个小碗里面加入少量淀粉，倒入清水搅拌成水淀粉后均匀撒入锅中。遇到高温后淀粉变得粘稠勾芡也就完成了，这时候我们就能关火把鱼块盛盘。

如果想更漂亮些还能撒上少量的香菜，看着这色香味俱全的鱼头你是不是非常想吃呢？如果你也想吃美味好消化的佳肴，不妨跟着我前面讲的步骤尝试做一下吧。

【软烧鱼头总结】

1 黑鱼收拾没有什么难度，就是鱼肚子里的苦难比较软。假如你有长指甲掏鱼肠子的时候要小心，不然苦胆一破鱼汤也跟着发苦了。

2 腌制黑鱼的时间不应太久，在腌制之前黑鱼要用水多次冲洗去掉身上的血水。这样做出来的黑鱼才不会有腥味，老少皆宜。

3 一般情况下黑鱼焖煮10分钟就熟了，但为了入味还是建议你焖煮15分钟。时间充裕的话还可以多焖煮一会味道会更好，但不要超过半小时。

大厨教你砂锅开胃鱼头做法，香辣开胃，鲜美滑嫩，上桌就是大硬菜

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老赵的师傅特一级厨师传授的剁椒鱼头无保留的分享，做法详细

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标签： 做法 鱼头 正宗 红烧 ***