Steamed fish approach

1, after cleaning the fish, cut the oblique knife on the fish. The fish was too big for my steamer, so I cut it in half.

2. Wipe a little cooking wine on the fish. Because it's fresh, you don't have to put onion and ginger to remove the fishy smell.

3. Put the steamer into a fish dish after the water boils, and put the steamed fish and black bean oil into it and steam it on high fire for about 10 minutes (according to the weight). Then turn off the fire and suffocate for 5 minutes before taking it out.

4. Sprinkle some shredded onion on the fish after the fish is taken out. At present, only a few onions and 1 pepper are left in our garden, so I use local materials and only use 1 onion and 1 small red pepper. You can burn hot oil and pour it on it, so that the onion is rich and the fish will be brighter.

Sweet and sour fish approach

1, wash the flesh of grass carp, remove the skin and bones, and cut into thick slices of 1cm.

2. Put it in a pot, add 1/2 teaspoons of salt, cooking wine and dried starch, mix well and marinate for 20 minutes.

3. Pour oil into a non-stick pan with a flat bottom (larger than the amount of oil put in cooking). When the fire is heated to 70% heat, put the fish pieces in.

4. Fry on low heat until both sides are golden, remove and drain the oil, and put it in a plate.

5. Pour tomato sauce, water, white vinegar, white sugar and the remaining 1/2 teaspoons of salt into a bowl, and mix well to make juice.

6. Heat another pot, pour a small amount of oil (daily cooking 1/3), pour the prepared juice into the pot, and stir it in the same direction (clockwise or counterclockwise) with a spoon.

7. Finally, thicken with water starch.

8. Pour the sweet and sour sauce on the fried fish pieces.

9. Finally, sprinkle some cooked white sesame seeds and decorate them.

Braised fish is not only delicious, but also highly nutritious. Its protein content is twice that of pork, and it belongs to high-quality protein with high absorption rate. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of minerals such as calcium, phosphorus and iron. Although the fat content in fish is low, the fatty acids in it have been proved to have the effects of lowering blood sugar, protecting heart and preventing cancer. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis.

Braised fish practice

Raw material: herring

Seasoning: shallot, soy sauce, soy sauce, sugar, ginger and monosodium glutamate.

1, clean shallots and cut them off; Sliced ginger;

2. Remove scales from herring segments and dry them with paper;

3, hot pot cold oil; Add ginger slices to give off fragrance;

4. Carefully put the fish on the ginger slices and fry them on low heat; Turn over after half a minute;

5. Add soy sauce and soy sauce;

6. Add boiling water to half of the fish and cook over high fire;

7. Add half a spoonful of sugar after one minute;

8. When there is not much soup left, add shallots and cook for a while, and then add monosodium glutamate to serve.

Boiled fish practices

1 material: grass carp and soybean sprouts.

Seasoning: egg white, ginger, garlic, Pixian bean paste, some peppers, pepper, salt, starch, cooking wine.

2. Clean the gills and internal organs of grass carp.

3 cut off the head and tail for use, and slice the fish into two pieces along the middle fish bone.

4 fish skin facing down, oblique knife to remove the big thorn piece of the fish body, and then cut into fillets with moderate thickness.

The skin of the fish is facing down, and the big thorn piece of the fish body is cut off with an oblique knife, and then cut into fillets with moderate thickness.

6 Slice ginger and garlic, and break dried peppers into small pieces.

7 Pour an egg white into the fish fillet, add salt, cooking wine and starch and marinate for 20 minutes.

8 pinch the roots of soybean sprouts and wash them for later use.

9. Boil soybean sprouts in clear water with a little salt until soft and cooked, and take them out.

10 is laid on the bottom of the container for boiled fish.

1 1 Put oil on the fire, add pepper and fry slowly for about 2 minutes.

12 pour in dried Chili and bean paste, stir-fry until fragrant and red oil.

13 When the pepper changes color, take out half of the pepper and pepper for later use; Pour garlic slices and ginger into the pot and stir-fry until fragrant.

14 pour the fish head, tail and bones and stir well.

15 Add a proper amount of hot water, and do not fish.

16 After the water boils, put the fillets into the pot one by one and gently stir them with chopsticks.

17 Cook until the fish fillets change color until cooked, about 1~2 minutes.

18 Pour the fish fillets and fish soup in the pot into the bowl with bean sprouts.

19 Spread the pepper and pepper in a bowl and pour in hot oil.