Taste: Sweet and sour technology: roasted sweet and sour preserved fish. Ingredients: Ingredients: 750g snakehead.

Accessories: pickled cucumber 25g.

Seasoning: 25g of ginger juice, 50g of sugar, 50g of vinegar, 20g of soy sauce, cooking wine 10g, onion 15g, vegetable oil 100g, and 5g of sesame oil teach you how to make sweet and sour preserved fish, which is delicious. Chop the sauce and ginger for later use.

2. When the wok is on fire, add raw oil and heat it to 70%, pour in fish pieces, fry until the soft shell is out of the wok, return to the wok after the oil temperature rises, fry until the golden shell becomes brittle, and remove and drain the oil.

3. Leave the remaining oil in the wok, stir-fry the chopped green onion, add soy sauce, white sugar and appropriate amount of water, boil and add vinegar to form sweet and sour bittern, put the fish in the bittern, and collect the bittern over high fire. When the marinade thickens, sprinkle chopped pickled melon and Jiang Mo sauce, stir well, and finally pour sesame oil on it. Take it out of the pan and put it on a plate, and serve it after cooling. The practice of sweet and sour fish roll introduces the cuisine and its efficacy in detail: the formula of nourishing qi and blood, invigorating spleen and appetizing.

Taste: sweet and sour taste. Technology: Fried sweet and sour fish roll. Ingredients: Ingredients: 300g mandarin fish.

Seasoning: 5g onion, 5g ginger, vinegar 10g, sugar 10g, tomato juice 5g, sesame oil 10g, soy sauce 5g, starch (pea) 5g, egg white 10g, vegetable oil 30g and salt 3g to teach you how to make sweet and sour fish rolls.

2. Slice the fish, marinate with salt, monosodium glutamate and egg liquid, roll in shredded ginger and onion, and dip in dried starch.

3. Heat the oil in the pan to 70% heat, add the fish roll, fry until it is light yellow, remove the oil, put it on a plate, and drizzle with sweet and sour juice. The practice of sweet and sour shredded fish introduces the cuisine and its effect in detail: Sichuan cuisine is suitable for pregnant women and school-age children, nourishing and dietotherapy, invigorating spleen and appetizing.

Taste: sweet and sour flavor technology: sweet and sour shredded fish. Material: main ingredient: grass carp 1000g.

Seasoning: onion 15g, ginger 10g, starch (corn) 30g, salt 10g, monosodium glutamate 2g, sugar 5g, salad oil 100g to teach you how to make sweet and sour shredded fish and how to make it delicious. Wash the fresh fish.

2. Code the shredded fish with salt, monosodium glutamate and water bean powder;

3. Wash and shred the green onions;

4. Wash the lettuce and put it on the plate;

5. Mix sugar, vinegar, salt, monosodium glutamate, water bean powder and fresh soup into juice;

6. Put the pot on the fire, and when the oil is burned to 30% to 40% heat, the fish is cooked;

7. Add fish heads and fish tails, fry them and put them on both ends of the plate;

8. Leave the bottom oil in the pot, add shredded ginger and fish, boil the juice, scoop it into the plate, and add shredded onion. Tips for making sweet and sour shredded fish: 1. Pull the fish wire to cut off;

This product has a frying process, and about 500 grams of salad oil should be prepared. The oil temperature should not be too high.

Tips-Health Tips:

1. Fish contains protein, fat, calcium, phosphorus, iron, vitamins and nicotinic acid;

2. Fish has the effects of warming stomach, calming liver and expelling wind.

The practice part of sweet and sour fish introduces dishes and their functions in detail: home-cooked recipes.

Material for making sweet and sour fish: Ingredients: a fish (herring, grass carp and carp), soy sauce, soy sauce, vinegar, sugar, onion, ginger, pepper, star anise and cooking wine. Teach you how to cook sweet and sour fish, and how to cook sweet and sour fish is delicious. 1. Wash the fish, drain it, cut it into pieces, put it in a pot, sprinkle with salt and soy sauce, beat an egg, grab a handful of flour, and stir it evenly by hand. 15 minutes. 2. Put a pot on the fire, put oil in the pot, and put more oil (for frying fish). When the oil is 70% hot, add delicious fish, fry until golden brown, and take it out (pour the remaining oil of fried fish into other containers until it is fried later).

3. Put new oil into the pot. When the oil is hot, add pepper, star anise, onion and stir-fry ginger. 4. Add the fried fish pieces, then release the soy sauce, soy sauce, cooking wine, vinegar and a little water, turn down the heat, cover the pot and stew, turn it over in the middle, and you can taste it. Add sugar and vinegar to adjust the taste. 5. When the fish is cooked, put it away and serve soup. It is rich in flavor, salty and sweet, sweet and sour, and very appetizing. The practice of sweet and sour fish steak introduces the dishes and their functions in detail: home-cooked recipes

Material for making sweet and sour fish steak: Ingredients: one catty of fish, grass carp or cod, flour, one egg, red pepper, soy sauce, vinegar, sugar, onion, ginger, garlic, tomato sauce and starch. The characteristics of sweet and sour fish steak: the fish is crisp outside and tender inside, sweet and sour and slightly spicy, which is a good dish for next meal. Teach you how to cook sweet and sour fish steak, and how to cook sweet and sour fish steak is delicious. First, cut the fish fillet into slices, beat the eggs evenly, and put the fish into a pot and heat it with oil. First, wrap the fish pieces in the egg paste, then wrap them in flour, shake off the excess flour and fry them in the oil pan. Chop ginger and garlic. Add a little oil to the pot, add red pepper, ginger and garlic, stir fry together, add two spoonfuls of tomato sauce, 1 spoon of soy sauce, two spoonfuls of vinegar, 1 spoon of sugar and three spoonfuls of water, and bring to a boil. Add 1 teaspoon starch and 1 teaspoon water to thicken the water.

Making material of sweet and sour fish sticks: Ingredients: 450g of clean fish. 25 grams of egg yolk. 30g of starch, 200g of peanut oil, onion 10g, ginger 10g, soy sauce 10g, clear soup 10g, sugar 65g and vinegar 40g. Teach you to make sweet and sour fish sticks. How to make sweet and sour fish sticks delicious? Wash the fish and cut it into 4 cm long strips with a uniform width of 1 cm. Use egg yolk and starch to make egg yolk paste, put peanut oil in the wok for later use, when the fire reaches 80% heat (about 200℃), soak the fish sticks evenly, fry the egg yolk paste in oil until golden brown, and take out and drain the oil. Leave a little oil in the wok. After heating, add onion and Jiang Mo and stir-fry for a few times. Add soy sauce, clear soup and white sugar. After boiling, thicken with wet starch and cook with vinegar. Pour the fried fish strips into the wok, stir well and put them on a plate. The practice of sweet and sour fish introduces the cuisine and its function in detail: Zhejiang cuisine

Materials for making sweet and sour fish: main ingredients: 1 yellow croaker (grass carp, carp, etc. ) (weighing about 750g), 125g sugar, 50g vinegar.

Accessories: gold cake, green plum 5g each, onion10g, ginger10g.

Seasoning: 3 grams of salt, cooking wine 15 grams, soy sauce 10 grams, oil, starch, ginger juice, all teach you how to cook sweet and sour fish, and how to cook sweet and sour fish is delicious. Clean the scales, fins, gills and internal organs of the fish, cut a knife to the fish bone every 2 cm on both sides of the fish body, and then turn the fish up along the bone cut 1.5 cm; 2。 Golden cakes and diced green plums are slightly scalded with boiling water; Heat the oil to 70% to 80%, put the fish with starch in the pot and fry it thoroughly with low fire, then take it out and put it in the kitchen plate; 3。 Heat oil in a pan, add onion and Jiang Mo to stir fry until fragrant, remove onion and Jiang Mo, add soy sauce, sugar, salt, cooking wine, vinegar and ginger juice, boil starch to make sweet and sour juice, pour it on the fried fish, and sprinkle with green plums and diced gold cakes.