1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Fish fillets are evenly caught with a little salt, cooking wine, corn flour and an egg white, and marinated with 15 boiled fish.

Minutes (head, tail and fish are placed in separate plates and pickled in the same way); 2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress (or chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. Add fish head, fish tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add appropriate amount of hot water, add salt and monosodium glutamate to taste. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron just filled with bean sprouts; 4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid explosion; 5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish. Method 2: 1, chop off the fish head and divide it into two halves; 2. Put the fish flat, and use a sharp knife to separate the two large pieces of fish from the fish steak; 3. Continue to slice the two big fish into appropriate fillets; 4. Divide the fish chops into three or four sections and put them together with the fish heads for later use; 5. Put an egg white, a little salt, dried starch and cooking wine into the fish fillet and mix well;

The third approach

1, pour a small bowl of salad oil, all pepper and pepper into the pot and fry slowly with low fire; 2. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use; 3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells; 4. Stir fry twice, pour in about a small bowl of cooking wine, half a spoonful of salt, and add three or four bowls of boiling water; 5. When the fish head soup is cooked to taste, put the fish fillets into the cooked soup piece by piece; 6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before cooking; 7. There are already baked bean sprouts in the basin; 8. Pour a series of soup of fish fillets into this basin; 9. Finally, pour half a bowl of pepper and oil on it.

Exercise 4

1. Remove viscera and fish scales from the abdomen of live fish, slice, add monosodium glutamate with fine salt, mix well and let stand for half an hour; 2. Cut the ginger into large pieces and beat the garlic cloves; 3. Heat the cooking oil in the pot and turn off the fire. When the oil is hot, add red pepper, ginger, garlic and pepper. 4. Cook a pot of water with a few red peppers, add bean sprouts, and put the fish fillets into boiling water one by one. Turn off the heat after the fish fillets float to the surface, and then the fish fillets are tender. 5. Reheat the prepared Chili oil and pour it into this pot, and a pot of fragrant, spicy and hemp boiled live fish will serve.

Exercise 5

Tasty China Food Network

Recipe ingredients: fish tail, pepper, red pepper, bean sprouts, vermicelli. Practice: 1. Scale the fish tail, cut it into two parts, take out the bones for later use, and then slice the fish fillets. 2, pour the right amount of oil into the pot, the oil temperature does not need to be too high, put the fish bones just picked up, both sides should be fried thoroughly, and the fried fish bones should be stewed in the pot into broth. 3. Sprinkle pepper, salt, corn flour and yellow wine into the fish fillets and rub them with your hands to make them more tasty. 4. Boil a pot of water, open it, pour in the fish fillets, turn the fish fillets a few times, and you can take them out. Don't worry about the undercooked fish fillets, because they will be hot. 5. Boil the vermicelli in the fish soup, pour in water and bean sprouts and cook for a while, so that these ingredients can fully absorb the delicious taste of the fish, pour the cooked fish fillets and bean sprouts into a large plate, and then prepare for the next step. 6, pour oil in the pot, the oil must be more, and there is a certain oil temperature, stir-fry the red pepper and pepper for a while until the fragrance overflows, and then pour it on the fish.

Exercise 6

The materials are as follows: raw materials: fish head, tofu, bean sprouts, ginger, garlic, coriander, shallot, dried pepper, pepper, Pixian bean paste. Exercise: Step 1 Cut the fish head into small pieces, wash it, and marinate it with cooking wine, salt, chicken essence and pepper 10 minute. Step two. Cut the tofu into small pieces for later use. Add Zanthoxylum bungeanum and dried capsicum, stir-fry in Pixian bean paste until red oil is produced. Step four. Add the marinated fish pieces, stir-fry a few times, put them in a boiling pot, cook for 5 minutes, add tofu, cook for 15 minutes, add salt to taste, and serve. Spread coriander and shallots. Step five. Put oil in the pan, heat the oil, add pepper and pepper, fry and pour on the fish head [1].