(1) Ingredients: fresh fish 10 kg, 4 kg of onion, 2 kg of sesame oil, 3 kg of sugar, 3 kg of soy sauce, 4 kg of rice vinegar and 2 kg of yellow wine.

(2) Practice:

Scaled fresh fish (suitable for small individuals, about 10 fish per catty), laparotomy, gills and intestines removal, and washing with water.

Put bamboo sticks on the bottom of the big iron pot, spread a layer of whole onion that has been cleaned and rooted, and then arrange the fish neatly on the onion. The arrangement method is that the fish head faces the side of the pot, the fish tail faces the middle of the pot, the fish back faces down and the fish belly faces up. After the first layer is full, put a layer of onion on the fish and another layer of fish on the onion until the fish is released.

Add rice wine, rice vinegar, soy sauce and sugar, bring to a boil, skim off the floating foam, and cover the fish with a big round pot. Move the pot to low heat and simmer for about four hours (not too big, otherwise the soup will dry easily and the fish will not be crispy).

When the fish bones are crisp and the marinade is almost used up, add sesame oil, and after cooling, the oil juice becomes sticky. At this time, you can take down the pot, uncover the big round basin, take out the fish, onions and bamboo sticks and put them in the basin.

When eating, take out the whole salted fish with bamboo chopsticks and put it on a plate. Put some cooked onions on the fish.

Cooking fish with rice vinegar can decompose calcium in bone spurs, making fish bones as crisp as fish, which is beneficial to children's eating and can supplement children's calcium deficiency. This method is suitable for cooking small fish with many bone spurs. Generally, cold food is the main food, which can be made in large quantities and taken sporadically. Pay attention to store the finished product in a cool place when eating in summer.

2, orange kelp silk:

(1) Put the dried kelp sold in the market into a pot and steam it until the water boils for 30-40 minutes, then soak it in exothermic water for about 30 minutes. The soaking time should not be too long, otherwise the nutrients such as iodine, mannitol and inorganic salts in the algae will be lost in large quantities.

(2) Wash the soaked kelp with warm water to remove floating mud and impurities for later use. Cut the processed kelp and vegetables into filaments.

(3) Cut the coriander into small pieces and blanch it with shredded vegetables in boiling water. After cooling, put it in a dish with kelp, add soy sauce and a little sugar.

(4) Soak the dried tangerine peel stored in winter, chop it up, put it in a bowl, add vinegar and stir it, and pour the clear liquid into the plate, which will taste orange when eaten.

3, cold mix three silk:

Steam dried kelp in a pot until the water boils for 30-40 minutes, then soak it in exothermic water for about 30 minutes, and cut it into filaments with meat. Put the shredded pork in the pot, cook it, take it out, and put it in a plate with kelp. Scald the vermicelli with boiling water. Stir-fry onion and ginger with vegetable oil, add vermicelli and soy sauce, take out and let it cool, put it into shredded kelp and add seasonings such as garlic, soy sauce, vinegar and monosodium glutamate to make it spicy and not greasy.