One: Beiqi raw fish soup practice: 1, Beiqi, red dates washed.

2. Wash the slaughtered raw fish and dry the water.

3. Heat a flat-bottomed wok or a Chinese wok, add 1 tbsp oil to smooth the wok, put down the raw fish, fry it until it is slightly yellow, and serve.

4, 5 cups of water or an appropriate amount into the pot to boil, add raw fish, Beiqi, red dates to boil, simmer for 3 hours, add salt to taste.

Features: Beiqi can replenish qi, consolidate exterior, clear deficiency fire, strengthen spleen and stomach, produce fish and body fluid, moisturize skin and increase vitality, and jujube can invigorate spleen and stomach, replenish qi and promote fluid production. Beiqi sashimi soup can also prevent colds. If you want the soup to be more delicious, you can add lean meat to the pot. Step 2 steam yellow croaker

Ingredients: yellow croaker

Seasoning: cooking wine, salt, shredded ginger, shredded onion and chicken essence.

Practice: 1, shredded onion and ginger; 2. Wash the five internal organs of the fish, sprinkle with cooking wine, salt and fish belly, and steam the shredded onion and ginger in a cage for 8 minutes. Sanlily Fried Fish Pill consists of fresh lily 150g, Chinese cabbage 100g, fish balls 150g (optional shad balls) and ginger juice 65438. Practice 1, wash and peel fresh lily, and "fly water" with Chinese cabbage for later use; 2. Cut off the yellow-green part of the lemon peel and chop it for later use; 3. Boil the oil, add the fish balls and stir-fry. Add lily and cabbage, stir-fry for a while, add ginger juice and lemon peel, season with salt and sugar, and sprinkle with a little fried peanuts after serving. 4. Crispy and happy materials: happy fish 10 eggs 1 2 tablespoons of bread flour in custard powder 1 bowl of salt and pepper powder;

Salt 1/4 teaspoons of fresh chicken powder 1/4 teaspoons of pepper 1/8 teaspoons.

Production method: 1. Mix custard powder and eggs into a slurry for later use. 2. After washing, mix well with seasoning A and marinate, then dip it in the paste made by 1 and wrap it with bread flour. 3. Heat a pot of oil at an oil temperature of 150℃, put the fish sticks made by the method 2 into the oil pan and fry until golden brown, take out the drained oil, and put it on a plate. Dip some salt and pepper powder when eating, and you can get 300 grams of fish skin and Chinese cabbage. Seasoning a, salt 1/6 tsp, rice wine 1 tsp, fresh chicken powder 1/6 tsp, fine sugar 1 tsp, balsamic vinegar 1 tsp; B, white powder water 1 teaspoon, sesame oil 1 teaspoon. Food practice: 1. Choose fresh fish, separate the skin and meat with a knife after washing, blanch the skin with boiling water and then take a shower; Cleaning Chinese cabbage and auricularia auricula, and shredding; Cleaning red pepper, removing pedicels and seeds, and cutting into powder; Wash the onion and cut into sections. Peel and shred the ginger for later use. 2. Pour a little oil into a hot pot, add leek, ginger and red pepper and stir fry, then add fish skin, Chinese cabbage and black fungus and stir fry. 3. Pour in rice wine, stir-fry slightly, add seasoning A, stir-fry over medium heat until the Chinese cabbage is slightly soft, thicken with white powder water, and pour in sesame oil. Six, salt and pepper clove fish material fresh clove fish 300 grams of onion 1 garlic 40 grams of ginger 50 grams of red pepper 2 seasoning chicken powder 1 teaspoon of low-gluten flour 200 grams of salt and pepper powder a little pepper a little sesame oil 1 teaspoon of salt 1 teaspoon of 20 degrees cooking wine a little 1 first cut the minced onion and ginger. Cut the red pepper into wheels for later use. 2. Wash and drain the clove fish, add salt, rice wine and chicken powder to taste, mix and marinate for a few minutes, then add low-gluten flour 1 and stir well for later use. Carefully fry the clove fish twice at the oil temperature of 170℃ until crisp, and take out and drain the oil for later use. 4. Heat the wok of 1, and then stir it evenly for use. Stir-fry minced garlic, Jiang Mo, pepper and chopped green onion, add fried clove fish and stir-fry for a few minutes, then sprinkle with salt and pepper powder, pour rice wine on the side of the pot and stir-fry until fragrant. Seven. Fish head with chopped pepper Ingredients: one silver carp, more than 20 red peppers, two spoonfuls of cooking wine, one spoonful of chicken essence and three chives. 1. Wash the fish head, blow it in half, connect the fish head at the back, soak the red pepper and chop it, chop the onion, chop the ginger and chop the garlic in half. 2. Then put the fish head in a bowl and grease it. 3. Sprinkle pepper, Jiang Mo, salt, lobster sauce and cooking wine on the fish head. 4. Add water to the pot and bring it to a boil, then steam the fish head and bowl in the pot (about 10 minute). 5. Spread minced garlic and chopped green onion on the fish head and steam for another minute (the authentic way is to put chopped green onion after cooking. 6. After taking out the bowl from the pan, heat the oil in the wok to 100%, scoop it up and pour it on the fish head, 80%, 500 grams of cod meat and 0/00 grams of shredded pork. 100g sour plum sauce, 30g Japanese cooking juice, 30g lemon juice, 5g salt, 5g monosodium glutamate, 8g cooking wine and 750g salad oil 1. After the cod meat is washed, make a cross knife with a distance of 2 cm and a depth of 2 cm on one side, marinate it with salt, monosodium glutamate and cooking wine for 30 minutes, and then take it out for use. 2. Add salad oil into the pot. When it is 50% hot, fry the marinated cod meat in low heat for 5 minutes until the cod meat is golden yellow. Take it out and put it in an iron plate 3. Slide the shredded pork in salad oil heated to 50% for 3 minutes, then take it out and put it on the cod meat. 4. Make sour plum sauce and Japanese cooking juice into sauerkraut juice, pour it on cod meat and shredded pork, then bake it in the oven for 3 minutes (oven temperature 150℃), take it out, pour lemon juice, then bake it in the oven for 5 minutes at the same temperature, and take it out. Nine, Jiangyu omelet ingredients: Jiangyu 100g, 3 eggs scattered. Practice: Wash the fry with clear water, filter dry for later use, heat the wok, add half a bowl of oil, fry the fry until yellow, fry the eggs until golden on both sides, and remove more oil. Ten, pickled fish raw materials: grass carp 1 (catfish, snakehead, etc. It's all about 1.5 kg), pickled cabbage (pickled vegetables) 100 g, wild pepper 20 g, ginger slice 10 g, garlic paste 20 g, starch 4 teaspoons (20ml) and egg white 65440 g. First, treat the fish with Chinese sauerkraut and cut it into fillets. Wash the killed fish, be sure to wash the black film in the belly of the fish, chop off the fins and cut off the head. 2, close to the fish bones, put the fish slices. 3. Cut the fish skin under the fillets downward, obliquely cut into fillets with a thickness of about 0.5 cm, cut the fish steak into pieces with a length of about 5 cm, and cut the fish head in half. 4. Catch fish fillets and fish heads with 1 teaspoon cooking wine, 2 teaspoons starch, 1/2 egg whites and appropriate salt, and marinate for 15 minutes. After the fillets were processed, the fish with pickled vegetables began to be cooked. 1, sauerkraut (pickled vegetables) is sold in many supermarkets. You should buy it from Sichuan. 2. Dry the water in sauerkraut by hand and cut it into filaments for later use; Chop the wild pepper. 3. Heat the wok, add 3 tablespoons of oil, add ginger slices and garlic and stir-fry until fragrant, then add shredded sauerkraut and wild pepper. 4. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) and boil. 5. Drain the fish head and fish, and cook for 10 minute, so as to get a delicious taste. 6. Put the marinated fish fillets into the soup one by one and spread them out with chopsticks. After the fish fillets are boiled and discolored, add salt, sugar, chicken essence and pepper to taste, serve out a deep dish and pour a little hot oil on the fish fillets.