The method of frying and braising yellow croaker is introduced in detail. The cooking materials of private dishes are as follows: main ingredients: yellow croaker 1 accessories: ginger slices, onion, mushrooms, diced pork belly seasoning: soy sauce, oyster sauce, chicken powder, salt, Shaoxing wine, soy sauce, starch and sugar to teach you how to cook and cook yellow croaker. Slit the fish sideways for a few times, dry the water with a dry cloth, and salt it on both sides for a while; Add oil in a hot pan, fry the fish on both sides until golden brown, add Shao wine, soy sauce, oyster sauce and a little sugar, and simmer until cooked to make it tasty. Add soy sauce (color matching) and add the sauce to collect the juice. Get out of the pot and get oily. The practice of steaming red herring introduces the cuisine and its efficacy in detail: private cuisine technology: making materials of steamed red herring: main ingredients: 1 accessories of red herring: shredded onion and ginger seasoning: seafood soy sauce, peanut oil teaches you how to make steamed red herring, and how to make steamed red herring delicious. Supporting unit: Fangzhuang Store of Beijing shun feng Catering Entertainment Co., Ltd. Operation: Chief Chef of Liujunping Fangzhuang Store Method: Clean red herring; Dry the water of the fish with a clean cloth; Put shredded onion and ginger on the fish and steam in a steamer for 5 minutes; Take out the fish, pour in hot oil, and add seafood soy sauce. The method of braising fish introduces the cuisine and its effect in detail: the recipe of nourishing deficiency and keeping healthy in Northeast cuisine is malnutrition. Taste: Salty and sweet technology: making material of braising braised fish: main ingredient: 1111g of catfish; auxiliary material: 81g of lard (suet); seasoning: 11g of vinegar, 51g of garlic (white skin), 6g of salt, 5g of shallots, 21g of sugar color and vegetable oil. Teach you how to cook braised fish, how to cook braised fish is delicious. 1. Slaughter the fish (catfish), remove gills, scales and internal organs, wash and control drying, cut it into two pieces with diagonal cross knives on both sides, and marinate it with ginger juice and cooking wine; 2. Cut the suet into small cubes; 3. Slice 21 grams of garlic, dice 31 grams, and shred onion and ginger; 4. Add oil to the frying spoon and heat it to 71% to 81%. First, put the fish head section and then the fish tail section. Add suet and diced garlic and take them out together when they turn golden yellow; 5. Add oil to the spoon and add star anise petals to give off fragrance. Stir-fry the pot with shredded onion, shredded ginger and garlic slices, cook the wine, add broth, put the fish, fat diced garlic into the spoon and burn them together; 6. When the soup boils, cover it and turn it to low heat. When the fish is tasty, turn to high heat to collect the juice, add sugar, adjust the mouth, put the fish in a plate, hook the remaining juice with a little thicken, pour the oil on it and pour it on the fish. Tips for making braised fish: 1. When you fish, the soup should not pass the fish. When you collect the juice, pour the juice on the fish with a spoon to make the fish taste positive. 2. Because of the frying process, it is necessary to prepare 1511 grams of vegetable oil. The method of braising fish roll introduces the cuisine and its effect in detail: the recipe of nourishing deficiency and nourishing health with pure vegetables is malnutrition. The recipe tastes: salty and savory. The making material of braising fish roll: main ingredient: 151g mullet, auxiliary material: 31g mushroom (fresh), 15g carrot, 31g winter bamboo shoot, seasoning: 75g vegetable oil, 25g soy sauce, 15g vinegar, 15g cooking wine. Teach you how to make braised fish rolls, and how to make braised fish rolls is delicious. 1. Slice every 51 grams of fish in parallel; 2. Put starch paste on one end of each fish fillet; 3. Put three wires at the other end, and roll it into a roll from this end; 4. Put oil on the frying spoon. When it is 71% hot, add the fish roll and fry it until it is golden yellow. Take it out and drain it. 5. Leave the bottom oil in the spoon, stir-fry the minced onion and ginger, add seasoning and fish rolls, add soup, and simmer on low heat for ten minutes; 6. thicken the water starch and pour the sesame oil out of the spoon.

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