Ingredients: tilapia, catfish, grass carp, silver carp, flower chain (preferably not carp).

Ingredients: bean sprouts (or your favorite vegetables)

Dry red pepper 1 two ginger 1 two.

Pixian Douban 2 Liang Zanthoxylum Bunge a little.

Garlic 1 a little pepper

Add a little monosodium glutamate to the cooking wine.

A little pepper and a little sugar.

A little salt, a little leek.

A little vinegar and a little soy sauce.

Additional requirements: raw flour, one protein.

Production method:

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. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them 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 and stir-fry until fragrant. Add ginger, garlic, onion, chilli, chilli powder and dried chilli, stir-fry over low heat. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). 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 where the bean sprouts were just put.

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 (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. When the pepper changes color, turn off the fire immediately and pour the oil and pepper in the pot into the big bowl of fish. Watch out for burns! ! (You can also put pepper and pepper in a large pot, and then pour the oil that has been burned to 90% heat into the pot. )

Everything is settled. Another spicy "boiled fish" is out of the pot.

note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.

Name of dish: How to cook fish with Chinese sauerkraut?

Gourmet: Sichuan cuisine

Related hotels:

Ingredients: fresh fish 1 tail 1250g sauerkraut 200g ginger 15g monosodium glutamate 1g garlic 10g egg white 2 pickled peppers 15g fresh soup 1500g Sichuan salt 5g blended oil 50g pepper.

Production method: pickled fish 1 Replace Sichuan sauerkraut with a knife, soak it in water, and then rinse it to avoid being too salty.

Practice of pickled fish II. Slaughter the carp for later use;

Practice of pickled fish 3. At the joint of fish head and fish body, cut the fish head and fish body with a knife, but don't cut the fish bone. From the fish tail, use a knife to separate the fish head from the fish bone, until the fish head, so that the fish is separated and treated the same;

Practice of pickled fish 4. Cut the fish into large pieces with an oblique knife, add refined salt, monosodium glutamate, flour and egg white, grab and size evenly, and pour wet starch for later use;

Practice of pickled fish 5. Cut the fishbone into 5 cm long sections; Split the fish head from the middle, one for use; Add pickled peppers and garlic to the oil pan and saute until fragrant; Then add Sichuan sauerkraut, stir-fry with low fire 1 min, pour in broth or water, and boil with high fire; Then, add fish heads and bones, cover the pot and cook for 5 minutes; Add a small amount of monosodium glutamate and pepper; Finally, slowly add the fish fillets, and you can cook them in half a minute after you see that the fish fillets are all white.

Steamed fish practices

Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.

Tip 2: After cleaning the fish, evenly coat lard on both sides of the fish (clear oil is enough), and then dip a little white wine (you can also try to dip some foreign wine, which may create a new taste);

Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.

Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish.

Tip 5: After the water in the steamer is boiled, put the fish in the pot (never steam the fish with cold water, or you will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.

Tip 6: Turn off the fire after steaming for 5 minutes (the heat is the top secret);

Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Use the residual temperature in the pot to "steam" for 8 minutes, then immediately take it out of the pot, then pour the prepared seasonings (soy sauce, vinegar and clear oil) on the fish (salt and monosodium glutamate are not allowed, it should be soft and tender), and then put a few parsley on the table at will to eat.

Features: This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should secretly aim chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, so it is better to start first!

Supplementary points:

1. If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight is controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming";

2. When steaming larger fish, you can put two chopsticks under the fish, so that the fish can be cooked quickly when it is hot. After cooking, quietly take back the chopsticks in the kitchen, and don't let the diners find your tricks;

3. You can also put the prepared juice (soy sauce, vinegar, oil) in a small bowl and finally pour it on the fish and steam it with the fish. After the fish is out of the pot, pour this seasoning on the fish. Compared with the original juice, this kind of pouring juice has less astringency and warmer and softer fish flavor, which is suitable for the taste of the elderly and people who like light.

Introduce several kinds of steamed fish with different cuisines and tastes, and steam whatever fish you want! ! !

bouillabaisse

Its cuisine is Zhejiang cuisine.

It is characterized by salty taste, white color and tender meat.

raw material

750g of carp, 5g of salt and monosodium glutamate, 20g of onion, 30g of ginger, 50g of big oil, 50g of vinegar15g, 50g of chicken soup, 5g of sesame oil and 5g of cooking wine.

manufacturing process

Cut both sides of carp with a knife. Cut onion and ginger into thick slices, put them inside and outside the fish, add salt and cooking wine for 5 minutes, take them out and drain them, then pour in sesame oil. Mix 10g Jiang Mo with vinegar, sesame oil and monosodium glutamate to make ginger vinegar juice, which can be eaten with fish and dipped in the juice.

Steamed Cargill fish

Shandong cuisine

Features authentic, fresh and refreshing, long-term food is not greasy. When eating, take out the Jiang Mo and vinegar dish and dip it in it. It tastes very good.

raw material

750 grams of Cargill. 20 grams of fat pork, 20 grams of mushrooms, 0/5 grams of ham/kloc-,20 grams of bamboo shoots and 25 grams of Chinese cabbage. Shaoxing wine 15g, pepper 10g, clear soup 150g, onion 25g, ginger slices 10g, and chicken oil 3g.

manufacturing process

Scrape Cargill's scales, clean gills and internal organs, and wash them. Punch a willow knife 1.7 cm square on the fish, put it in boiling water, take it out immediately, sprinkle salt evenly, and put it neatly on the plate. Put a flower knife on the pig fat and cut it into strips with a length of 33 cm and a width of 1 cm. Cut the onion into small pieces and slice the ginger. The hearts of Lentinus edodes, bamboo shoots, ham and rape were cut into pieces with a width of 1 cm and a length of 3.3 cm. Put the fish in a fish dish, add Shaoxing wine, pepper and clear soup, then evenly put the pork fat, onion, ginger, mushrooms and ham on the fish, steam them in a cage for 20 minutes, then take them out, pour the soup into a wok, take out the onion, ginger and pepper, put the Chinese cabbage in the pot and put them neatly on the fish. Boil the soup in a pot, remove the foam, pour it on the fish, and then pour the chicken oil.

Steamed Chinese Bass

Its cuisine is Zhejiang cuisine.

Features fish shape integrity, fresh and tender fish, fat and smooth, delicate fragrance.

raw material

A grouper (weighing about 1000g). 50 grams of pork suet. 5 g of refined salt, 0.5 g of monosodium glutamate, 0/5 g of Shaoxing wine/kloc-and 5 g of onion. 25g soy sauce, ginger slices 10g.

manufacturing process

Slaughter the grouper and wash it. Cut 5 knives on each side of the fish, and cut pork suet into 10 pieces. Put pork suet, 1 ginger slices and onion slices into every knife edge of the fish. Have another drink. Add salt, soy sauce and Shaoxing wine, put them in a steamer with the fish, and steam them on high fire until the fish knife lines are exposed. Pick up onion, ginger, pork chop oil slices, sprinkle with monosodium glutamate, and bring steamed soy sauce to eat.

Steamed snapper

Its cuisine is Zhejiang cuisine.

It has the characteristics of complete fish shape, soft and tender fish meat, delicious taste and mellow soup.

raw material

A fresh snapper (net weight about 750g). 15g cooked ham slices, 2.5g raw bamboo shoots, 25g water-soaked mushrooms. 10g diced suet, 4g ginger slices, 3g ginger rice, 5g onion, 5g balsamic vinegar, 4g refined salt, 3g monosodium glutamate, 2g Shaoxing wine, 2g onion segments and 250g clear soup.

manufacturing process

Slaughter bream, remove scales and gills, gut it, wash it, blanch it in a boiling water pot, take it out, scrape off the black film, rinse it off, put the fish in a deep dish, put bamboo shoots, mushrooms, diced suet and ham slices on the fish, and add refined salt, Shaoxing wine and clear soup. The fish is put in a long waist plate. Add 70g refined salt, monosodium glutamate and cooked broth to the original juice soup in the bowl, adjust the taste, and then pour it on the fish. Take Jiang Mo and vinegar with you when you eat.

Steamed turtle with babao

Shandong cuisine

It is characterized by complete shape, eight treasures ingredients, pleasing color, fresh and mellow soup and changeable taste.

raw material

Turtle 450 grams. 20g of sea cucumber, 20g of scallop and 20g of lotus seeds. Clear water glutinous rice 15g, pork fat and lean meat 30g, yellow cake 20g, clean winter bamboo shoots 15g, mushrooms 20g, clean chicken 30g, and pork elbow 40g. Salt 5g, Shaoxing wine 15g, clear soup 150g, shredded ginger 15g, pepper 15g, scallion 10g, and wet starch 60g.

manufacturing process

Live soft-shelled turtle has its back down and its abdomen up. When it sticks its head out, quickly cut off its head with a knife, lift it to control blood, put it in a boiling water pot for a little scalding, take it out and put it in cold water, scrape off its black skin, remove its lid, take out its internal organs, chop off its sharp claws, rinse it with clear water and put it in a large pot. Cut sea cucumber, pork, cake, winter bamboo shoots and shiitake mushrooms into 0.6 cm square dices, put them on the chest of turtle together with scallops, lotus seeds and glutinous rice, and then pour in refined salt and Shaoxing wine. Clear soup, mixed juice of soft-shelled turtle gall, put shredded ginger on the top, middle and bottom layers of eight-treasure stuffing, cover the soft-shelled turtle, put pork elbow meat on the soft-shelled turtle, put ginger slices and pepper together, and put them on the soft-shelled turtle cover together with onion. Then put the turtle bowl in a cage and steam it with boiling water for 3-4 hours, take it out, and take out chicken, elbow meat, onion and ginger slices. Pour the turtle soup into the pot, boil it and thicken it with wet starch.

Steamed mullet

Its dishes are Korean.

Features are bright colors, fresh mullet and crispy bamboo shoots.

raw material

Mullet 1500g, Tricholoma matsutake 15g, canned bamboo shoots 15g, scallion 25g, ginger 10g, cooking wine 25g, crystal sugar 10g, refined salt 5g and sesame oil 30g.

manufacturing process

1. After soaking Tricholoma matsutake in water, wash the sediment, remove the pedicel, peel ginger, wash, and cut into pieces with canned bamboo shoots, with the length of 2.5cm, width of 1 .5cm and thickness of1mm; Peel the green onion, wash it and cut it into 3 cm long sections. 2. Scaled mullet, washed, disembowelled, gills and viscera removed, obliquely cut several knives on both sides, put into a soup basin, loosen shredded beef, bamboo shoots and ginger on the fish section, and add cooking wine, crystal sugar and salt; Put it in a steamer, steam for about 10 minutes, take it out, take out the ginger and onion, and put the fish in a plate. 3. The soup in the original basin is filtered, heated, sprinkled with sesame oil, boiled and poured on the steamed mullet.

Steamed Mandarin Fish

Its cuisine is Zhejiang cuisine.

The characteristic color is light and childish, pleasing to the eye, and tastes like crab meat, fresh and fragrant.

raw material

A mandarin fish (about 750g) and three slices of cooked ham (25g). 6 pieces of cooked bamboo shoots (60g), 3 pieces of water-soaked mushrooms, 2.5g of refined salt, 25g of monosodium glutamate 1.5g of Shaoxing wine, 25g of cooked chicken oil 10g, 2.5g of ginger slices and onion 1 root.

manufacturing process

Wash mandarin fish and lay them flat on the chopping block. Cut it from beginning to end with a knife, and then slice it obliquely every 25 cm on the back of the fish. The knife is as deep as bone. Get a big waist. Add mandarin fish, add Shaoxing wine, sliced ginger and onion and cooked ham, and steam in a cage for 15 minutes. After coming out of the cage, remove the onion knots, ginger slices and juice and pour them into a small bowl. Blanch mushrooms and bamboo shoots with boiling water, put 3 bamboo shoots on each side of the fish, put ham slices and bamboo shoots at intervals, and cover the bamboo shoots with mushrooms. Pour the raw juice into a wok, add clear soup, monosodium glutamate, refined salt and cooked chicken essence to boil and pour it over the fish.

Steamed cod

All the cuisines they belong to

It is characterized by bright red color and delicious taste.

raw material

Ingredients: thick slices of cod meat. Seasoning: delicious fresh soy sauce. Accessories: salad oil, shredded onion, shredded red pepper, shredded ginger and shredded coriander.

manufacturing process

(1) Put the thick cod fillets in a steamer and steam for about 10 minutes, then take them out and take out the soup. (2) Pour the delicious soy sauce on the cod fillets and sprinkle with shredded onion, shredded ginger and shredded red pepper. (3) Ring oil, decorated with coriander leaves.

Steamed green eel

Sichuan cuisine

The characteristic color is white and clear, and the eel meat is tender and fat.

raw material

750 grams of fresh green eel. 59g of pig clean oil, 0/00g of pig fat and lean meat/kloc-,50g of egg white, 50g of bamboo pulp and 750g of clear soup. 15g cooking wine, 3g pepper noodles, 5g salt, 2g pepper, 1g monosodium glutamate, 1g ginger, 20g vinegar.

manufacturing process

After killing the green eel, drain the blood, scald the saliva on the peeled surface with hot water (you can scrape the fish skin gently with a knife), and cut off the shark's fin. Cut the fish into 2 cm long sections (or cut the bone spur with a knife, cut the eel in two, and remove the internal organs). Spread the clean oil in a steaming bowl and put the eel segments on the clean oil. Add pepper noodles, salt and pepper to the cooking wine, mix well and pour it on the eel section. Cut the pork into 3.3 cm long (about 0.5 cm thick) slices, put them on the eel section, seal the bowl with toilet paper, steam them in a cage and take them out. In another steaming bowl, add egg white and cold broth and mix well. Steamed into white hibiscus eggs in a cage, removed and cut into pieces. Cut Dictyophora Dictyophora into 2 cm long pieces. The soup is not cooked. After taking out the steamed green eel bowl, add clear soup twice, drain it, turn it over on a big disk, remove the clean oil, and put hibiscus eggs and dictyophora around. Super clear soup to cook. Add salt, pepper, cooking wine and monosodium glutamate, pour into a plate and serve with a ginger vinegar dish.

steamed shad

Its cuisine is Zhejiang cuisine.

The characteristic color is as white as silver, the meat is tender, the taste is fresh and the wine is fragrant.

raw material

350g of shad, 25g of ham slices, 25g of mushroom 1, 25g of bamboo shoots, 25g of pig oil 1 50g, 2 slices of ginger, 7.5g of onion1,7.5g of refined salt, 0.5g of monosodium glutamate, 25g of Shaoxing wine, 25g of cooked lard and 25g of sugar.

manufacturing process

1. Wash the shad and dry it with a clean cloth. Can't scale, because the scale of shad is rich in fat. Wash and drain the oil, spread it on the bottom of the buckle bowl, put the mushrooms on the clean oil, put the ham slices and bamboo shoots neatly on the meat oil, and finally put the herring with scales down, and then add the onion, ginger, wine, salt, cooked lard and monosodium glutamate. 2. Put the buckle bowl filled with shad in a cage or drain it, steam it with strong fire for about 15 minutes until the shad is cooked, take it out, remove the onion and ginger, put the soup plate on the buckle bowl, and pour the shad and marinade into the plate to serve.

Steamed Chinese Bass

Its cuisine is Cantonese.

Features white color, fresh flavor, suitable for all seasons.

raw material

Bass (1 700g), shredded pork (50g), shredded mushroom with water (20g), refined salt (a little), lard (40g), sesame oil (a little), white soy sauce (a little), shredded ginger (15g) and pepper (a little).

manufacturing process

1. Slaughter the perch, take out its internal organs and clean it. Mix well with salt, sesame oil and monosodium glutamate, and pour into the belly of perch. Put two or three slices of onion at the bottom of the dish, and perch on the onion. 2. Stir well with shredded pork, shredded mushroom, shredded ginger and (a little) hot salt, soy sauce and chestnut powder, coat on the fish, steam with strong water for 10 minute, take out half of the original juice when cooked, add shredded green onion and pepper to the fish, then boil and pour lard, and add a little sauce and wine.

Steamed saury

Its cuisine is Jiangsu cuisine.

Features: the skin is white and oily, the duck meat is red and tender, the skin is fat and the bones are fragrant, which is extremely delicious.

raw material

2 swordfish (weighing about 400g), 5g cooked ham slices, 25g bamboo shoots, 4 water-soaked mushrooms, 50g diced pork plate oil, 20g Shaoxing wine, 5g refined salt, soy sauce 1 g, 50g onion, ginger slices and chicken soup.

manufacturing process

Scrape the scales of saury first, insert two bamboo chopsticks into the fish's stomach from the gills, roll out the internal organs and gills, wash them with clean water, put them in a pot with 80% hot water, blanch them, take them out, gently scrape the mucus off the fish with a knife (don't scratch the skin), then wash them with clean water, and cut off the fish tail at two-thirds of the fish with a knife for later use. 2. Put the swordfish into the soup basin neatly, put the bamboo shoots on the fish to make it smooth, put the ham slices on the bamboo shoots, then add the mushrooms, diced meat, scallion and ginger slices, add salt, soy sauce and Shaoxing wine, put them in a cage for about 10 minute, take them out immediately after the fish is cooked, take out the scallion and ginger slices, and pour in the marinade.

Steamed Mandarin Fish

Its cuisine is Huaiyang cuisine.

trait

raw material

1 fresh mandarin fish, 20g diced meat,10g sliced cooked ham,10g sliced water-soaked mushrooms,10g bamboo shoots and 6 shrimps.

manufacturing process

1. Wash pomfret, blanch with boiling water, wash, and cut into two-sided willow knives. 2. Put ham slices, bamboo shoots slices, mushrooms slices and shrimps alternately from the knife edge, then put some onion slices, ginger slices, pork chop oil and cooking wine on the fish, steam for 15 minutes, take out the onion slices and ginger slices, and sprinkle with sesame oil.

Braised fish practice

One: fish (No.1.2kg) is washed and dried;

Heat the pan until it is dry, then wipe it twice with a wet cloth, put in oil, and fry the fish until both sides are golden;

Pour 1 tablespoon cooking wine, 1 tablespoon vinegar and 2 tablespoons soy sauce on the fish, and then add cold water to the fish;

After the water boils, add 3 cloves of garlic, 3 slices of thick ginger and 1 onion.

After the water is boiled, turn to low heat, cover with stew 10 minute, add salt and monosodium glutamate, and then turn the fish over;

Stew for another 5 minutes, then collect the juice and take it out of the pot.

note:

1. The fish must be dried, or it will stick to the pot.

2. The hot pot must be wiped with a wet rag to prevent it from sticking to the pot.

3. Be sure to put vinegar to refresh yourself.

Second, the practice of braising fish:

After the oil burns blue smoke, stir-fry the ingredients. Don't burn too much, mainly stir-fry incense. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention to red pepper, it will not look good.

Use the remaining oil to fry fish! The oil temperature is 6 minutes, and the two sides are slightly yellow, or it can be fried a little older! !

Be careful when turning over the fish. If you break the pot, you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the family will use their own methods!

Adding the most important yellow wine+soy sauce after boiling is a step of deodorization and dyeing! Add the previous ingredients and burn together. Add a little salt to the soup, and consider the amount, because soy sauce is also salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating! Add a spoonful of Pixian bean paste, which is my favorite. If you cook for a short time, the fish will be cooked. If you cook for a long time, it will easily destroy the shape!

There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!

The last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much!

References:

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Sweet and sour fish approach

Ingredients: carp

Seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth.

Exercise:

1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.

2. Pour the peanut oil into a spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.

3. Peanut oil is left in the frying spoon. When cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.

Features: Jinan traditional flavor, crisp and sweet and sour.

Tip: When frying fish, you need to know the temperature of the oil. If it's cold, it won't be colored. If it is overheated, the coke will not be cooked inside. The fish's tail can't be tilted.

"Sweet and sour fish" belongs to the cooking technique of "frying". The so-called "stir-frying" is a method that the raw materials are cut into sections, seasoned, powdered or pasted, then put into a large oil pan, fried with high oil temperature until the raw materials are golden and crisp, then taken out, and the cooked juice is poured on the dishes. The prepared dishes should meet the standards of crisp outside and tender inside, sweet and sour, beautiful in shape and golden in color. Please pay attention to the following points in order to make chefs meet the quality standards.

The first point: when the carp is opened, the blade is cut from the middle of the belly, and then a "big rotary knife" is placed on each side of the fish. The distance, depth and length of blades must be consistent.

The second point: In order to improve the flavor inside the fish and make it "full of flavor", the fish must be seasoned with salt before being hung with gouache. Only by heating, the sodium ions decomposed by salt can fully react with various amino acids decomposed by protein in fish to produce very fragrant substances.

The third point: the temperature of "fried fish" is the key to production. In order to make fish brittle, fish must be fried in warm oil for a long time to dry the surface moisture and make it brittle. But when the fish is in the pot, it should be shaped with hot oil and then fried with medium and small fire. Finally, when cooking, raise the oil temperature and fry the fish further until it is crisp. If you fry the fish with medium and small fire and warm oil from beginning to end, it will cause the fish to shrink, dry up and lose its beauty.

The fourth point: Don't thicken the "sweet and sour juice" with too much flour when frying, but use a proper amount. If the juice is too thick, it will make it difficult for the juice to enter the fish.

Fifth: cook fast! It is best to fish out fried fish and sweet and sour sauce at the same time. When the juice comes into contact with the high-temperature and dry fish surface, it will vaporize immediately with a "squeaking" sound, indicating that the fish has been fried to the quality standard. If the fish is parked for a period of time, the surface of the fish will lose heat, and at the same time, because it is not fried thoroughly, there is still water in the fish, and the water inside will bubble out with the hot air, making the surface of the fish soft and brittle. At this time, pouring juice will also affect the sweet and sour juice entering the fish.