If there is an essential dish on the New Year’s Eve dinner table, it must be fish. As the saying goes, "There is no feast without fish." Especially during festivals, there will be a dish of fish on the dining table. "鱼" ??has a homophone of "surplus". Eating fish at a family banquet means "abundance every year" or "abundance in life". "Eating fish during the Chinese New Year is not only for delicious food, but more importantly, it has an auspicious meaning.

The taste of fish is relatively delicious. It is not as fragrant as chicken, duck, beef, sheep, pig and other meats. However, fish is low in fat and high in protein, and is rich in nutrients. Regular consumption of fish can strengthen the brain, improve eyesight, and improve skin health. Fat and other effects. There are many types of fish on the market, and most people know how to cook them in a few ways, other than steaming or braising them. In fact, there are many ways to eat fish. Here are 10 delicious ways to cook fish. You can show off your skills to your family during the New Year’s Eve dinner. It will be popular when served, which means "more than enough every year".

Operation steps 1. Prepare a grass carp, about two pounds, remove the fish scales and internal organs, place it on the chopping board, and chop off the fish head with a knife.

2. Place the fish body on the chopping board, start cutting from the head side of the fish, and use the knife to slice off the fish meat on one side close to the fish bones. Do not cut off the fish until it reaches the tail, and then cut it off. Turn the fish over and place the other side next to the fish bones. Finally, cut off the fish bones in the middle and ensure that the two pieces of fish are connected at the tail.

3. Cut off the entire ribs on the abdomen, leaving only two pieces of fish meat connected at the tail.

4. Cut the fish evenly with a knife. First cut vertically and cut into equally spaced vertical stripes. Then cut horizontally. Each cut should be deeper. It is easy to cut into the fish skin without cutting the fish skin into sections.

5. After all the fish are cut, put the fish into water to wash off the mucus on the fish, control the moisture, and use kitchen paper to absorb the moisture on the fish. .

6. Put the fish into a large bowl, pour in the cooking wine, add a spoonful of salt, an appropriate amount of pepper, an appropriate amount of egg liquid, and knead evenly to allow the fish to fully absorb the marinade and egg liquid.

7. After marinating, put the fish into dry starch and evenly coat it with dry starch. Every gap should be dipped in starch to prevent it from sticking during frying.

8. After patting the starch, lift the fish up and pinch the two sides of the fish back together. Fold the tail down between the two pieces. You can use toothpicks to fix the two pieces of fish next to each other. , then lift both ends and put them into the oil pan that has been heated in advance. The oil temperature is 70% hot.

9. Put the fish flesh side down, hold both ends to fry first, then let go and continue frying until the surface of the fish is golden and crispy, then you can take it out.

10. Finally, put the fish head into the oil pan and fry it until it is set. Use a spoon to drizzle the oil with it while frying. When the fish head is golden and set, take it out and put it on a plate.

11. Pour oil into the pot, add half a bowl of tomato sauce and stir-fry evenly. Add 2 spoons of sugar, 2 spoons of vinegar, 1 spoon of light soy sauce, and then add an appropriate amount of water starch to make the soup thick.

12. Pour the fried tomato sauce onto the fish. Be sure to pour it evenly so that the fish is fully colored.

Operation steps 1. Buy a fresh fish at the market and ask the stall owner to clean the internal organs. I bought the red fish that is common in our market here and cut a flower knife on the fish.

2. Use kitchen paper to absorb the water on the fish, and then apply dry starch on both sides of the fish, including every gap in the fish knife.

3. Pour a little more oil into the pan and heat it up, put the fish into the pan, fry until the surface is golden brown, then fry the other side.

4. Leave the base oil in the wok, add onion, ginger and garlic and stir-fry until fragrant, add the fried fish, then add 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, and appropriate amount of salt , 2 tablespoons of white sugar, 2 tablespoons of white vinegar, stir gently, add water to cover the fish body, turn to high heat and bring the soup to a boil, cover the pot and simmer over medium-low heat for 20 minutes, turning twice in the middle.

5. After the fish is stewed, turn on the high heat to thicken the soup, add shredded carrots and coriander for decoration, and finally take the fish out and pour the soup on the fish.

Operation steps 1. Go to the market and buy three yellow-bone fish, ask the stall owner to clean them, then go home and clean the yellow-bone fish and set them aside for later use.

2. Cut some onion, ginger and garlic slices and set aside. Heat oil in a wok, add onion, ginger and garlic and stir-fry until fragrant. Add 2 tablespoons of soybean paste, 1 tablespoon of sweet noodle sauce, 1 tablespoon of light soy sauce, 1 Spoon sugar and stir-fry evenly.

3. Add water, put the yellow bone fish into the pot, bring the soup to a boil over high heat, then turn to medium to low heat and simmer for 15 to 20 minutes.

4. After stewing, turn up the heat and thicken the soup. The yellow-bone fish is very tender and tender. It is not suitable for frying when stewing. Try to stir it gently during the stewing process. Sprinkle it after taking it out of the pot. Just add shredded coriander and carrots.

Operation steps 1. Various kinds of fish can be used for steamed fish, preferably fresh ones, which have a more delicious taste.

I bought a red Tsing Yi, about 1 kilogram, and asked the stall owner to clean the fish's internal organs. Then when I got home, I rinsed the blood repeatedly with clean water.

2. Cut onions, ginger and carrots into thin strips.

3. Place the shredded onion and ginger on a plate, put the fish on top, and put some shredded onion and ginger on the fish. Leave some shredded onion and ginger for later use.

4. Put the plate into the steamer, boil the water and steam for 15 minutes. Steam until the fish is cooked enough to insert a chopstick into it. Then pick out the shredded green onion and ginger and pour in the steamed fish soy sauce.

5. Place shredded carrots, onion and ginger on the fish, burn some hot oil and pour it on top to bring out the aroma. Pay attention to the higher temperature of the oil to get out the aroma of onion.

Operation steps 1. Prepare a Wuchang fish, clean it, and remove the internal organs and fins.

2. Use a knife to chop the fish evenly into segments with the same width along the back of the fish. Keep the fish belly connected and do not chop it apart.

3. Find a larger disk, put the cut fish body into the plate and unfold it, put the fish head in the middle and stand it up, similar to the shape of a peacock spreading its tail.

4. Cut some green onions and chopped green onions, cut some shredded ginger for later use, cut the red pepper into pepper rings, and cut some nice-shaped carrot slices.

5. Pour some cooking wine on the fish, place shredded ginger and green onion on the fish respectively, then put the plate into the steamer, steam for about 15 minutes after the water boils, until the fish is cooked.

6. After the fish is steamed, open the lid of the pot and pick out all the shredded green onions and ginger. Pour away the distilled water in the plate and pour in appropriate amount of steamed fish soy sauce.

7. Arrange carrot slices on the outermost circle of the fish, then arrange pepper rings in a circle on the inner side, and sprinkle a layer of chopped green onion on the innermost side. Heat some hot oil and pour it on the chopped green onions to release the aroma of green onions. The peacock fish is ready.

Operation steps 1. Prepare a carp, or you can use yellow croaker or perch. After cleaning the scales, internal organs and blood stasis of the carp, use a knife to cut into the fish. Note that the flower knife must be deep.

2. Apply a layer of dry starch on the fish, paying attention to apply it evenly in the gaps of the flower knife.

3. Mix starch and flour in a ratio of 2:1, and add an appropriate amount of water to make a starch paste. The consistency of the starch paste is similar to that of old yogurt.

4. Apply a layer of water starch paste to the fish covered with dry starch. Remember to apply it to all the gaps, so that the pattern on the fish will spread out easily when fried.

5. Add oil to the pot, the oil temperature is 80% hot. Hold the fish tail and put the fish head down. Use a spoon to pour hot oil on the fish first to let the surface of the fish set, and then lift the fish head. Put the tail into the oil pan, fry until it is set, then let go and fry until the surface of the fish is crispy, take it out, put it on a plate and set aside. It is best to fry until the carp stands upright.

6. Add 100 grams of tomato paste, 30 grams of white sugar, 30 grams of white vinegar, and 10 grams of light soy sauce into a bowl to make sweet and sour sauce, then put it into a pot, add an appropriate amount of water starch, and boil the sweet and sour sauce. The juice is bright and thick.

7. Pour the sweet and sour sauce on the fish, and the fish will jump over the dragon gate.

Operation steps 1. Prepare 6 sardines, clean the sardines, add 1 spoon of salt and 1 spoon of white pepper, mix well, and set aside to marinate for a while.

2. Mix starch and flour at a ratio of 1:1, and sprinkle a thin layer of powder on the marinated fish.

3. Pour oil into the pot and heat it up. Put the starch-coated sardines into the pot and fry until crispy. Eat them hot when they are out of the pot and they will be very fragrant.

Operation steps 1. Prepare a tilapia, remove the scales and internal organs, make cuts on the fish, and marinate with a little salt.

2. Prepare a small piece of pork, cut into dices, wash two mushrooms, dice the mushrooms, and finally chop some green onion, minced garlic and minced ginger for later use.

3. Apply a layer of starch on the fish, then heat the oil in the pan, put the fish into the oil pan and fry until the surface is set.

4. Then flip it over and fry the other side until both sides are brown, take it out and set aside.

5. Pour oil into the pot, add minced onions, ginger, garlic, diced mushrooms and minced meat and stir-fry until fragrant, then add the previously fried fish.

6. Pour in 2 spoons of light soy sauce, 2 spoons of cooking wine, 1 spoon of rock sugar, half a spoon of dark soy sauce, a little salt, then add an appropriate amount of water and bring to a boil.

7. After the water boils, cover the pot and simmer for 10 minutes, then turn to high heat to drain the soup.

Operation steps 1. Prepare a snakehead fish of about 2 pounds, rub it with flour to clean the mucus on the surface, and then use kitchen paper to absorb the water from the fish body.

2. Use a knife to cut off the two pieces of meat from the fish along the fish bones, and then cut off the thorny part of the fish belly. Then starting from the tail of the fish, use an inclined knife to slice off the fish. The greater the angle of the knife, the thinner the fish will be sliced.

3. After the fish fillet is ready, chop the fish bones into sections, put the fish and fish bones into a bowl, add 2 spoons of cooking wine, 2 spoons of salt, 1 spoon of white pepper, and 1 spoon of starch , mix evenly with your hands.

4. Boil bean sprouts, cabbage, fungus, bean sprouts and other side dishes in boiling water, then put them in the bottom of the basin and set aside.

5. Pour oil into the wok, add onion, ginger and garlic and stir-fry until fragrant, then add 1 piece of hot pot base and 2 tablespoons of Pixian bean paste. After stir-frying evenly, add hot water and bring to a boil. First put the fish head and fish bones into boiling water and cook for 2 minutes, then add the fish fillets one by one. Pour the cooked fish fillets and soup into the basin with vegetables, then put some minced garlic and chopped garlic on top. of dried red chili peppers and Sichuan peppercorns.

6. Heat some hot oil and pour it on top. The spicy aroma of Sichuan peppercorns and chili peppers and the aroma of minced garlic will be fried. Finally, sprinkle with minced coriander for decoration.

Operation steps 1. Prepare a carp, wash it and make a diagonal cut on the fish. Cut some green onions, ginger slices and garlic slices and set aside.

2. Heat oil in a pan, pat dry starch on the fish to prevent the skin from sticking to the pan when frying the fish. Fry the fish in a pan until both sides are set, remove and set aside.

3. Pour a small amount of oil into the wok, add onion, ginger and garlic and stir-fry until fragrant, then add 1 spoon of black bean paste, 2 spoons of bean paste, 1 spoon of light soy sauce, 1 spoon of cooking wine and 1 spoon of sugar. Then add the soup and bring to a boil.

4. Cover the pot and simmer for 20 minutes until the fish is soft and fragrant, then put the fish on a plate.

5. Pour an appropriate amount of water starch into the fish stew soup, thicken the soup, and finally pour it on the fish.