1, fish with saliva

Ingredients: 1 silver carp, 2 tablespoons starch, about half a dozen fried peanuts, 2 tablespoons cooked white sesame seeds, 1 piece of ginger, 1 garlic, 5 chives, 2 tablespoons lobster sauce, 3 tablespoons cooking wine, 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, 1 or 2 red peppers, 2 tablespoons pepper oil, appropriate amounts of salt and monosodium glutamate, and 1 sesame oil.

Exercise:

1. Wash the fish and cut into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well. Chop the fried peanuts, chop the lobster sauce, and mince the onion, garlic and ginger.

2. Heat the oil in the pan to 60% heat, then pour in the lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.

3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl and mix well to form a sauce.

4. Oil the pan and heat it to 40%. Add fish fillets and stir-fry until cooked.

5. Take out the drained oil and put it in a bowl.

6. Sprinkle with sauce, then sprinkle with cooked sesame seeds and chopped onions.

7. Stir well.

2. Fish in white sauce

Ingredients: carp, chili noodles, prickly ash, chili noodles, chili (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably peanut oil is not used), cooking wine knife (sharp knife), pot (iron pot) and basin (deep basin).

Exercise:

1. Buy carp and cut it into fillets.

2. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).

3. Boil a little water, add the fish fillets and cook them (80% is enough), and take them out immediately. Pot, no water.

4. Burn a lot of oil and add some dried red pepper and pepper (according to personal taste). When the pepper in the oil pan turns slightly black, pour the oil on the fish fillets.

5. Boiled fish eaten in restaurants often have a lot of soybean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.

6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger.

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.

4, I think, pepper and pepper are both fragrant, so it is better to fry them before pouring oil.

3. Fried fish

Ingredients: African crucian carp, green garlic, ginger slices and garlic. Wash the fish and add two garlic in the belly.

Exercise:

Stir-fry in oil pan and add a little ginger and garlic. After copying the incense, put the washed fish in the pot. Be careful not to have too little oil, and the fire must be strong after the fish is put into the pot. Stir-fry until the skin of the fish is golden, and then there is a fragrance floating out. At this time, put the fish on one side of the pot and you can see that there is still a little oil at the bottom of the pot. Pour the washed and cut stalks of green garlic into the pot and stir fry a few times. Then put the fish and green garlic together, add salt, monosodium glutamate and some garlic, add a little soy sauce and stir fry a few times, then add water to cook (be careful not to add too much water and the fire should not be too strong). When the soup thickens, add a little green garlic tail. After frying, it can be cooked.

Step 4 steam fish in the sea

Raw materials: fresh fish, 1 strip, ginger slices, mushrooms 25g, yellow wine, 15g, sugar, refined salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil and a little pepper.

Exercise:

1, scrape the scales and gills of the fish and wash them orally;

2. Put the fish in a dish, add the onion, ginger slices, mushrooms, bamboo shoots and ham slices, add yellow wine, sugar, refined salt, monosodium glutamate and pepper, mix them together, put them on the mandarin fish, steam them on high fire for about 15 minutes, and then sprinkle with sesame oil.

5, snow fish

The first method:

Peel the snow fish and cut it into small pieces. Add salt, white pepper and lemon. Brush the fish pieces with butter, put them in the oven, bake at 180℃ for 20 minutes, take them out and bake them with open fire until golden brown.

Features: Snow fish is a deep-sea fish with high nutritional value, fresh and tender taste, no thorns and fresh butter.

The second method:

1. Buy large pieces of silver snow fish from the supermarket and wash them for later use.

2. Peel and pierce the fish and cut it into large pieces one inch square. Pour out the oozing juice. Add an egg and a little starch. And add various seasonings according to your own taste. I usually put soy sauce, vinegar, cooking wine, salt and spiced powder. Stir well, leave 5- 10 minutes for the fish to fully taste, and then fry.

3. I usually fry with olive oil, and the color is very beautiful. Fried fish is tender in the outside, and it melts in the mouth. You can also dip some salt and pepper or other favorite condiments when eating.

Try it, when the fish is eaten in your mouth, you will sigh with joy!

The third method:

Raw materials: silver snow fish, yam, green pepper, onion and ginger slices;

Seasoning: Lee Kum Kee chicken powder, cooking wine, salad oil, refined salt, clear soup and raw flour;

Exercise:

1. Peel the yam and cut it into small grains. Cut the snow fish into small grains, and cut the green pepper into grains.

2. Heat the oil in the pan, add the onion and ginger, stir-fry until fragrant, then add the snow fish, yam, green pepper and seasoning, stir-fry until cooked, thicken and take out the pan;

3, characteristics: white color, light and refreshing, with the effect of nourishing the spleen and stomach, benefiting the lungs and kidneys.

6. Sweet and sour fish

Exercise:

1. Season the fish with cooking wine and household seasonings (salt, monosodium glutamate and pepper), and then rinse with water, and the fish will still maintain its original flavor. Drain and fry in oil pan until crisp.

2, the amount of oil is relatively large, otherwise the fish is easy to fry. Then pour tomato sauce and white vinegar on the fried fish, add a little salt to the sugar and thicken the juice.

3. A sweet and red sweet and sour fish can be served. The taste characteristics of sweet and sour fish are sweet and sour, light fish flavor, strong hook juice flavor, and no longer have the original flavor of fish.

note:

Fish can be carp, grass carp and snakehead.

Sweet and sour fish is very particular about fencing. To cook sweet and sour fish at home, you only need to make a deeper knife and open a few more knives, so don't pay too much attention to swordsmanship.

Hope to adopt. Good luck.