中文介紹
雄魚頭燒魚麵筋，魚類特色菜譜。原料：鄱陽湖野生雄魚頭一個（1.5千克左右）、魚麵筋300克；調味料：白砂糖2克，精鹽3克，排骨醬15克，姜、蒜片、蔥花少許，生抽適量、味素3克；
雄魚頭燒魚面筋的烹飪製作方法：
將魚頭洗淨，鍋上火亮明油；下魚頭前應至魚表皮起皺、斷生、下入開水或高湯，大火煮沸，3-5分鐘至湯濃，調味，煮30分鐘左右，加入魚麵筋同燒5分鐘，猛火收汁。調味即可裝盤，撒上蔥花即成。
烹飪要點：燒魚頭要用菜油，略加豬油，開大火煮。
菜式特色：成菜大氣，味濃汁厚，色澤紅潤，營養豐富，健腦益智；
衍生菜品：臭桂魚燒魚麵筋，彭鯽燒魚麵筋。
英文解說
Male head Grilled gluten, fish features recipes.
Ingredients: wild male head of a Lake (about 1.5 kg), 300 grams of fish gluten; Seasoning: 2 grams of sugar, salt, 3 grams, 15 grams of pork ribs sauce, ginger, garlic, green onion, a little amount of soy sauce, MSG 3 grams;
Grilled fish head hung cooking gluten production methods:
Wash the fish head, pot lit bright clear oil; under the head to the fish skin before wrinkling, broken health, down into the water or broth, boil for 5 minutes to 3-Tangnong, seasoning, and cook for 30 minutes , add the fish with the burning of gluten for 5 minutes over high heat sauce. Seasoning can transfer to a plate, sprinkle with chopped green onion top.
Cooking points: burning head to use vegetable oil, lard slightly, open high heat.
Featured dishes: vegetables into the atmosphere and sour sauce thick, ruddy color, rich nutrition of brain;
Derived dishes: grilled fish smell gluten mandarin fish, broiled fish, carp Peng gluten.
