1, ancient steamed fish
Required ingredients: bass 1 strip, pork belly 100g, soy sauce, ginger, garlic, oyster sauce, sesame oil, lobster sauce, rice wine, sugar, shallots and red peppers.
Production steps:
1. Put the shredded pork into a bowl, add rice wine and stir well, then add lobster sauce, chopped green onion, Jiang Mo, minced garlic, soy sauce, sugar and oyster sauce and stir well.
2. Cut the fish from the dorsal fin to the fish keel with a knife.
3. Add water to the pot, cook the fish, soak it in the pot, and remove the fishy smell.
4. Put the onion and ginger into the dish, put the incision of the fish body down, and pour the pickled shredded pork on the fish.
5. Add water to the pot. After the water is boiled, steam the fish on a steamer for 15 minutes. Take it out and sprinkle some chopped green onion and red pepper. Heat a teaspoon of hot oil and pour it on it.
2. Sweet and sour fish
Ingredients: fish, cooking wine, salt, monosodium glutamate, pepper, oil, tomato sauce, white vinegar, sugar and starch.
Production steps:
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. Braised fish
Ingredients: fish, oil, broth, soy sauce, vinegar, salt.
Production steps:
1, wash the fish.
2, the knife method of braised fish is vertical cutting, and the fish is massive. Fry in the oil pan first, not too much oil.
3. Then season the broth and put it into the pot, then add the soy sauce.
4. When the water temperature in the pot rises, add a small amount of vinegar.
5. The burning time is usually about five minutes.
4. Sweet and sour hairtail
Ingredients: fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt and starch.
Production steps:
1. After washing hairtail, cut it into 10 cm sections and marinate it with salt for about 10 minutes.
2. Take a clean small bowl, pour in a proper amount of cooking wine, 1 tablespoon soy sauce and 1 tablespoon sugar, and mix well. Pour in proper amount of vinegar and salt according to your preference and mix well.
3. Dip the hairtail slices in dry starch.
4. Add oil to the pot. When the oil is hot, put it in the hairtail section and fry it on low heat. When cooked, gently turn over and fry the other side until slightly yellow. Put the hairtail aside, add the onion, ginger and star anise and stir fry.
5. Pour in the prepared sweet and sour juice, preferably without hairtail, and simmer for 10 minute.
5. Sweet and Sour Mandarin Fish
Ingredients: mandarin fish 200g, cooking wine 2g, pine nuts 10g, a little pepper, tomato sauce 10g, vegetable oil 500g, wet starch 40g, salt, vinegar 15g.
Production steps:
1. Siniperca chuatsi scales, gills, fins and internal organs, turns around the leather coat, washes it, cuts off the fish head, spreads it out and pats it flat. Cut the bones off the fish's back with a knife (don't cut the fish's belly), and leave a spine at the tail about 1 rain. After the mandarin fish is boned, the skin is spread down and cut into flower knives with an oblique knife. The knife is as deep as 4/5 of the meat. Don't cut the skin of the fish, make a hole in the tail and pull the tail out of the knife.
2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish and wipe well.
3. Heat the wok, pour in the vegetable oil, and the oil is 70% hot. Dip the mandarin fish in a little starch, fry in the oil pan for a few minutes, then dip the fish head in starch, fry in the oil pan until golden brown, and take out. Put the side with the flower knife face up in the fish pot and put it on the fish head.
4. Put the pine nuts in the oil pan, cook them, remove them and put them in a small bowl.
5. Leave a little oil in the wok, add a little broth, add salt, sugar, ketchup and vinegar, bring to a boil, thicken with wet starch, add a little hot oil, stir well, pour it on the fish and sprinkle with pine nuts.
6. Braised carp with red beans
Required ingredients: carp 1 strip, soaked adzuki bean 150g, 5 slices of oil ginger, garlic slices and onion 1 root, starch, aged vinegar, soy sauce, salt, cooking wine and chopped green onion.
Production steps:
1. Wash the treated carp repeatedly, wash the blood, and pat a little dry starch on the body.
2. Put the right amount of oil in the pot, heat it, put the fish in, and fry it slowly. Don't turn the fish with a shovel. You can shake the pan a little, fry until one side is solidified, turn the fish over with a shovel, and fry the other side until both sides are golden. Add onion, ginger and garlic and stir-fry until fragrant.
3. Sprinkle a little old vinegar along the edge of the pot, add water to drown the fish, pour the soaked adzuki beans into the pot, and change the fire.
4. Put a little soy sauce, after the pot is boiled, skim off the floating foam with a spoon, add a proper amount of cooking wine, stew for 20~30 minutes on low heat, add salt to taste, sprinkle a little chopped green onion, and serve.
7. Onion fish
Ingredients: perch 1 strip, several slices of ginger, onion, soy sauce, yellow wine, vinegar, soy sauce, refined salt and monosodium glutamate.
Production steps:
1. steaming: first cut several parallel knives on the bass, not too deep. Turn it over and spread the rice wine, salt and monosodium glutamate evenly on the fish. Put ginger in the opening of the fish, let it lie flat on the plate and steam it in the pot. Don't have too much water in the pot, about 20-30 minutes.
2. The fish eyes are almost steamed when they protrude. At this time, there will be some juice on the plate, pour out some, sprinkle with onions, add appropriate amount of soy sauce and vinegar to pour out the remaining water in the pot, heat the oil, and the oil and gas will rise and pour the oil evenly on the fish.
8. Sweet and sour crispy fish
Ingredients: fresh fish1000g, vegetable oil 70g, soy sauce 45ml, cooking wine 20ml, vinegar 50ml, pepper 2.5g, salt 6g, monosodium glutamate 2g, sugar100g, chopped green onion10g, ginger rice 5g and mashed garlic/kloc.
Production steps:
1. Remove scales and gills from the fish, wash them, beat them into peony knives on both sides, marinate them with onion, ginger (crushed), salt, cooking wine and pepper, then remove the onion and ginger and pat them evenly with water starch.
2. When the oil is 70% hot, fry the fish in the pot and take it out. When the oil is heated to 80%, fry the fish again until crisp, and put it on a plate.
3. Leave the bottom oil in the pot, add chopped green onion, ginger rice, garlic paste, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar and vinegar, thicken the juice when boiling, pour it into the boiled oil, and pour the juice evenly on the fish.
9. scald yellow croaker
Required ingredients: yellow croaker, onion, ginger, salt, soy sauce, cooking wine and mature vinegar.
Production steps:
1. Wash the yellow croaker, cut it with a knife, and sprinkle a little salt evenly for half an hour.
2. Chop the onion and slice the ginger.
3. Heat the oil pan, add salted yellow croaker, fry both sides until golden brown, add ginger slices and onion segments, and pour in soy sauce, cooking wine and aged vinegar and a small glass of water.
Simmer slowly on low fire until the water is almost dry. Pick up the pan and put it on the plate. Sprinkle with shallots and red peppers for decoration.
10, double pepper fish head
Ingredients: 1 fish head, 1 spoon chopped pepper, 1 spoon millet pepper, ginger, onion, salt, black pepper and chicken essence.
Production steps:
1. Wash the fish head and marinate it with salt and pepper and cooking oil chicken essence 10 minute; Onion, ginger and garlic are mixed with two kinds of peppers respectively.
2. Sprinkle two kinds of peppers on the fish head. Don't use the juice from the head of pickled fish. Steam in boiling water for 8 minutes and stew for 3-5 minutes.
3. Put the oil in the pot, heat it until it smokes, cool it for three seconds, and pour it on the fish head.
1 1, pickled fish
Ingredients: grass carp 1, sauerkraut 1, egg white, pepper, oil, salt, chicken essence 2g, ginger 5g, garlic 5g, cooking wine, starch 2g, sugar 2g, coriander, pepper and chopped pepper.
Production steps:
1. Chop the bones of the fish head, and cut the fish slices obliquely into fillets. Add salt, cooking wine, starch and a little egg white respectively, and marinate for about 10 minutes.
2. Wash the sauerkraut, squeeze out the water by hand and cut into pieces; Chop ginger and garlic, pickle pepper and millet pepper.
3. Heat hot oil in a hot pot, cut minced ginger and garlic, soak minced pepper, stir-fry diced millet pepper, stir-fry sauerkraut, and then pour enough boiling water to boil.
4. Boil the fish head and bones again, reduce the heat, add salt, sugar and pepper to taste, add 2 spoonfuls of pickled pepper water and cook for about 15 minutes.
5. Put the marinated fish fillets into the soup, solidify slightly, and spread them out with chopsticks. When the fish fillets are cooked until they change color, add chicken essence to taste, then take out the pan, pour a little hot oil and sprinkle with coriander.
12, garlic-flavored grilled fish beer
Ingredients: grass carp 500g, garlic 1, beer 250ml, cooking wine 1 tablespoon, a little onion and ginger, salt 1 tsp, pepper 1/2 tsp, sugar 1/2 tsp, soy sauce/kloc.
Production steps:
1. Wash the fish pieces and marinate them with salt, cooking wine, pepper and onion ginger 10 minute; Wash and peel garlic.
2. Coat the salted fish with a layer of powder.
3. Heat the oil in the pan and fry the fish pieces until both sides are brown.
4. Stir-fry garlic in the remaining oil in the pot, pour in fish pieces, beer, soy sauce and sugar, and cook on low heat until the soup is thick, then turn to high heat to collect the juice.
13, crispy fried croaker
Ingredients: yellow croaker, pepper powder, salt, white pepper, cooking wine, beer, flour and corn starch.
Production steps:
1. Remove gills and viscera from small yellow croaker, wash and drain with clear water, add pepper powder, salt, white pepper powder and cooking wine, mix well and marinate for 20 minutes.
2. The ratio of flour to corn starch is 2: 1. Pour in the beer and stir the batter until there are no particles.
3. Wrap the salted small yellow croaker evenly in the batter.
4. fry the fish in the pot until both sides change color, then fry until golden brown.
14, 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, salt, monosodium glutamate and sesame oil.
Production steps:
1. Wash and cut the fish into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well to taste. Chop fried peanuts, lobster sauce, onion, garlic and ginger.
2. Put oil in the pot and heat it to 60%. Add 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 make a sauce.
4. put the oil in the pot on the fire and burn it to 40% heat. Add fish fillets and stir-fry until cooked.
5. Take out the drained oil and put it in a bowl.
6. Pour in the sauce, then sprinkle with cooked sesame seeds and chopped onions.
15, fried fish
Ingredients: African crucian carp, green garlic, ginger slices and garlic. Wash the fish and add two garlic in the belly (the garlic should be patted open).
Production steps:
1. Stir fry in oil pan and add a little ginger and garlic.
2. After frying, put the washed fish into 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 fish skin is golden and fragrant.
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 a few garlic, add a little soy sauce and stir fry a few times, then add water.
4. When the soup thickens, add a little green garlic and stir fry to get the pot.
16, steamed fish
Ingredients: fresh fish 1 strip, ginger slices 25g, mushrooms 25g, yellow wine 15g, sugar, refined salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil and a little pepper.
Production steps:
1. Scrape fish scales and gills and wash them.
2. Put the fish in the dish, add the onion, ginger slices, mushrooms, bamboo shoots and ham slices, and then add the yellow wine, sugar, refined salt, monosodium glutamate and pepper.
3. The fire steamer takes about 15 minutes. After coming out, sprinkle with sesame oil.
17, cash on delivery
Ingredients: cod, salt, white pepper, lemon.
Production steps:
1. The cod is peeled and cut into small pieces. Add salt, white pepper and lemon.
2. 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.
18, pepper slices
Required ingredients: fish, Flammulina velutipes, dried peppers, pepper, salt, soy sauce, chicken essence, starch, eggs and shredded ginger.
Production steps:
1. Slice the fish, add salt, soy sauce, chicken essence, starch and an egg, mix well and marinate 15-30 minutes.
2. Cook Flammulina velutipes, take it out and put it in a soup bowl.
3. Add clear soup, add salt, shredded ginger and chicken essence to taste. When the soup boils, add the marinated fish fillets. Put the medium-cooked soup into a soup bowl and add the Flammulina velutipes.
4. Put the oil in the pot, add the dried pepper when it is slightly hot, stir fry a few times, then add the pepper and stir fry a few times.
19, hotpot fish
Required ingredients: fresh grass carp 1, hot pot bottom material 300g, Pixian watercress 200g, pickled pepper powder 250g, white wine 25g, appropriate amount of salt, sugar 8g, cooking wine 100g, dried fine bean powder 60g, pickled ginger 150g, and dried Chili Festival 65438+.
Production steps:
1. After slaughter, wash the fish, remove the two meats, remove the abdominal spines, and cut it into tile-shaped chunks with a thickness of about 2 cm by oblique knife method; Chop the fish bones into large pieces, chop the fish heads into 4-6 pieces, add a little salt and white wine to marinate for a few minutes, rinse off the bloody mucus on the fish pieces with clear water, and then stick the fine bean powder evenly. Slice sauerkraut and cut onion into 6 cm sections.
2. Put the pot on the fire, pour in the oil and heat it to 60%. First, add garlic slices and pepper and stir-fry until fragrant.
3. Add Pixian watercress, pickled pepper, pickled ginger, lobster sauce and ginger and stir-fry until fragrant.
4. Then put the fish bones and fillets into the pot respectively; After the surface of fish fillets is solidified, add 1500g clean water, then add cooking wine, chafing dish bottom material, dried chili festival, chicken essence, monosodium glutamate, refined salt, white sugar, onion festival and other seasonings, pour into chafing dish basin, and finally sprinkle with crispy soybeans to serve.
20, boiled fish
Ingredients: carp, Chili noodles, pepper, Chili noodles, pepper, sugar, salt, monosodium glutamate, bean sprouts, salad oil.
Production steps:
1. Cut carp into fillets.
2. Sizing the fillets (salt, monosodium glutamate, onion, ginger, wine, pepper).
3. Boil a little water, add the fillets and cook them (80% is enough), and take them out immediately.
4. Heat a lot of oil and add some dried red pepper and pepper. When the peppers in the oil pan turn slightly black, pour the oil on the fish fillets.
2 1, casserole garlic fish head pot
Ingredients: half a fish head, one and a half garlic, five shallots, five slices of ginger, fish sauce, white pepper, steamed fish sauce, dried Chili, vegetable oil, white wine and salt.
Production steps:
1. Wash the fish head, then evenly sprinkle a layer of salt and a layer of white pepper on the fish head, then add white wine and steamed fish soy sauce and evenly sprinkle it for half an hour.
2, take a casserole, put a layer of oil on the bottom of the casserole, and then add the onion, to smooth the bottom of the casserole. Add about one garlic clove and cut it in half from the middle. Add a few more slices of ginger.
3. We put the fish head in a casserole and pour in about a teaspoon of fish sauce. If there is no fish sauce, you can add half a teaspoon of chicken essence. Mainly plays the role of freshness and seasoning.
4. Sprinkle a little white pepper. White pepper can remove the fishy smell.
5. Pour in 3 teaspoons of steamed fish sauce.
6. Add 6 dried peppers.
7. Pour in twice as much vegetable oil as usual. If you like, you can put lard to make it more fragrant.
8. Put some garlic and onions on the fish head.
9. Put the casserole on the stove and cook 15 minutes. Don't worry, I won't make a dry pot, because there is oil and some seasonings, and there are a lot of soups on fish heads and onions and garlic.
10 and 15 minutes later, pour about 10 ml of white wine along the edge of the casserole, and turn off the fire for 5 minutes and stew for 10 minutes.
22.beer fish
Required ingredients: live fish (tender meat is better), green and red peppers, tomatoes; Salt, cooking wine, peanut oil, beer, soy sauce, soy sauce, oyster sauce, onion ginger, chicken essence, monosodium glutamate.
Production steps:
1. Wash the fish and remove the five internal organs. Wash tomatoes and green peppers and slice them.
2. light it in a pot, pour oil and heat it, then add the fish and fry it.
3. Then light the fire in the pot, pour the oil, add the fried fish, add onion, ginger, green pepper, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt and chicken soup, simmer for 5 minutes, then add tomatoes and sesame oil.
23. Steamed turbot
Ingredients: a fresh Duobao fish, 1 root onion, 1 root ginger, 1 teaspoon salt, 1 tablespoon cooking wine, appropriate amount of Lee Kum Kee steamed fish and soy sauce, appropriate amount of oil and shredded red pepper.
Production steps:
1. Cut three flower knives diagonally on the fish body with a knife, in order to make the fish cooked faster. Wipe the fish body and belly with salt and cooking wine and marinate for 10 minute.
2. Put the right amount of water in the steamer to boil, put the right amount of ginger and onion on the fish, and put the fish in the steamer.
3. Steam on high fire for 7-8 minutes to see if the fish is cooked. You can poke it with chopsticks. If chopsticks pass through the fish without difficulty, it proves that the heat is just right.
4. When steaming fish, shred the onion or onion, the finer the better. Soak chopped green onion in cold water for a while and wash away the mucus. After soaking and washing, the onions will naturally roll up.
5. After the fish is steamed, throw away the ginger and onion, and pour out the water oozing out when steaming the fish. Put chopped green onion and red pepper evenly on the fish.
6. Heat 2 tablespoons of oil in the wok, turn off the fire when it is 80% hot (the oil smokes), and stab the oil on the shredded onion.
7. While the oil pan is still hot, pour in Lee Kum Kee steamed fish and soy sauce, and then add a little water.
8. Finally, pour the hot soy sauce water along the edge of the steamed fish dish and put a proper amount of coriander around it.
24. Steamed fish with olives and vegetables
Ingredients: 500g fish, 2 tbsps olive, 2 slices ginger, red pepper 1 teaspoon, salt 1 teaspoon, Shaoxing wine 1 2 teaspoons, oil1teaspoon.
Production steps:
1. Fish scales, viscera and gills are removed and washed; Shred ginger; Shred red pepper for later use.
2. Wipe Shao wine and salt evenly on the fish body and also on the belly of the fish. Pickling 10 minute.
3. Sprinkle olive vegetables and shredded ginger evenly on the fish. Boil the water in the steamer with high fire, steam the processed fish in the steamer for 7 minutes, then turn off the fire and stew for 4 minutes without opening the lid, take it out and sprinkle shredded red pepper on the fish.
4. Heat the oil in the wok to 70% heat, and pour the hot oil on the fish to serve.
25, shredded radish crucian carp soup
Ingredients required: 1 crucian carp, half white radish, a little fungus, minced onion and ginger, salt.
Production steps:
1. Wash the fresh crucian carp, remove the black film in the belly of the fish, cut two knives on both sides of the fish, soak the fungus and shred the radish for later use.
2. Dry the washed crucian carp, wrap it with ginger to prevent it from touching the pot, and then pour oil to fry the crucian carp until both sides are golden.
3. After the fish is fried, add cold water to the pot (it is necessary to add cold water to cook a very milky fish soup), add onion and ginger, and cook until boiling. After the water boils, add fungus and shredded radish.
4. Cover the pot and simmer for 20 minutes. Then stew until the soup is milky white and add salt.
26. Onion-flavored mackerel
Ingredients: mackerel, onion, ginger, salt, soy sauce, cooking wine and white pepper.
Production steps:
1. Cut mackerel into 1cm thick and shred onion.
2. Put the fish in a fresh-keeping box, evenly pour a layer of cooking wine and soy sauce on the fish, and then pick up the meat. The excess cooking wine and soy sauce will drip into the box. Put the shredded onion in, sprinkle with a little white pepper and fish it out. Put a thin layer of salt on the fish, put it back in the crisper and let it be sandwiched between shredded onions (surrounded by shredded onions from top to bottom). Cover and marinate in the refrigerator for more than half a day.
3. Heat the pan, pour in the oil, add shredded ginger and scallion, and immediately turn to low heat. Push the onion around the pot with a shovel, and the oil will flow back to the center of the pot (add a little more if it is not enough). Add the fish and fry it on low heat until both sides are golden and the onion becomes soft. In the process of frying, if it is too dry, you can spray a little cooking wine.
4. Pour shredded onion on the fish when serving.
27, salt and pepper belly fish
Ingredients: nine-bellied fish, fried chicken powder, salt and pepper powder, braised pork powder, raw flour, two eggs and chopped green onion.
Production steps:
1. Marinate the fish with fried chicken powder for about 20 minutes.
2.20 minutes later, it was stained with fried chicken powder.
3. Beat two eggs, only the yolk, break the yolk and put it in the salted fish. You can choose to add other seasonings, such as cooking wine, braised pork powder or Chili powder.
4. Flour the fish.
5. Put it in a boiling oil pan and fry until golden. Sprinkle with salt and pepper powder and chopped green onion.
28. Boil peeled fish with bean paste.
Ingredients: three peeled fish, bean paste, ginger, garlic and onion.
Production steps:
1. Take the oil pan, fry the fish until both sides turn yellow, and shovel it out for use.
2. Pour in the oil, saute the ginger and garlic, and stir-fry the bean paste.
3. Re-pan the fried fish, add appropriate amount of water and stew for a while.
29, spicy braised crucian carp
Required ingredients: crucian carp 500g, onion, ginger, garlic, oil, salt, soy sauce, vinegar, sugar, star anise, Chili sauce 10g.
Production steps:
1. Wash crucian carp, remove scales and viscera. Prepare spice girl Chili sauce.
2. Cut the onion, slice the ginger and peel the garlic.
3. Put oil in the pot and heat it.
4. Add the drained crucian carp.
5. Fried golden on both sides.
6. Add onion, ginger, garlic and star anise to stir fry, then add Chili sauce and soy sauce sugar.
7. Pour boiling water, add salt after boiling, and simmer for 20 minutes.
8. Turn to medium heat and dry the soup.
30. Tofu grilled fish
Required ingredients: 500g carp, 200g bean curd, proper amount of star anise, proper amount of cinnamon, 5g onion, 5g ginger, 5ml soy sauce, 4ml soy sauce, 5ml cooking wine, 5g rock sugar, dried red pepper 1, proper amount of salt, proper amount of flour and proper amount of fragrant leaves.
Production steps:
1. Take out the internal organs of the fish, clean them and prepare tofu.
2. Prepare onion, ginger, star anise and other ingredients.
3. Cut the fish into large pieces.
4. Put flour to coat the fish with flour.
5. Cut the tofu into pieces.
6. Put a little oil in the pot.
7. add tofu.
8. Fry until golden on both sides.
9. Add the fish pieces and fry until golden on both sides.
10. Add cooking wine to fried fish.
1 1. Add star anise, cinnamon, soy sauce, soy sauce, rock sugar, pepper, onion ginger, dried pepper and salt.
12. Add the fried tofu, add hot water, cover the lid, bring the fire to a boil, then turn to low heat, and cook until there is only a small amount of soup in the pot.
3 1, fish head with chopped pepper
Ingredients: fresh fat fish head, chopped pepper, ginger, monosodium glutamate, cooking oil, steamed fish, soy sauce.
Production steps:
1. Cut the fish head open, remove the gills, wash it, drain the water and put it on a plate.
2. Spread the chopped pepper evenly on the surface of the fish head.
3. Add ginger, salt, monosodium glutamate, steamed fish sauce, edible oil and a little water.
4. Put the fish dish in a cold steamer and simmer for 8- 10 minutes.
5. Pour a tablespoon of soy sauce from the pot and decorate it with shallots.
32. Steamed fish with lemon in Thailand
Required ingredients: 500g of preserved fish, 5g of white pepper, 5g of cooking wine, 5g of fish sauce, 5g of soy sauce, 50g of oil, 5g of salt, 50g of lemon, 5g of sugar, 5g of minced garlic, 5g of chopped green onion, and Thai sweet and spicy sauce 10g.
Production steps:
1. After the salted fish is washed, apply white pepper, cooking wine and fish sauce and marinate for 5 minutes. Cutting a few more knives on the fish can effectively reduce the steaming time and make the steamed fish more tender.
2. After washing the lemon, cut it into even slices.
3. Decorate lemon slices on the edge of steamed fish, put pickled preserved fish on the lemon, and put some lemon slices on the fish.
4. Mix salt, soy sauce, sugar, minced garlic, chopped green onion and Thai sweet and spicy sauce into a bowl of steamed fish sauce.
5. Pour the prepared 1/2 portions of sauce on the lemon fish, put it in a steamer or steamer, and steam for 5 minutes. Steam the fish, then pour in the remaining 1/2 sauce, and finally pour in hot oil.
33. Spicy stewed fish pieces
Ingredients: grass carp tail 500g, oil, salt, sugar, cooking wine, soy sauce, starch, onion, ginger, Chili sauce, pepper and pepper.
Production steps:
1. Scale the tail of grass carp and wash it.
2. Prepare seasoning.
3. Cut grass carp into thick slices and marinate with salt, cooking wine, Jiang Mo and pepper for 20 minutes.
4. Skim off the marinade and pat off the starch.
5. Heat the oil in the pan, put down the fish pieces and fry them on medium heat.
6. Fry both sides into yellow and serve.
7. Heat the oil in the pan, put down the Chili sauce, Jiang Mo and pepper, and stir fry over low heat.
8. Add half a bowl of water, add sugar and soy sauce, and boil the cooking wine.
9. Add the fish pieces and cook over medium heat until the juice is thick.
10. Sprinkle some chopped green onion.
34, fish head tofu soup
Ingredients required: fish head and fish tail 500g, frozen tofu 240g, appropriate amount of oil, salt, onion, ginger, 1 doll dish and Lycium barbarum.
Production steps:
1. Wash the fish head and tail.
2. Put a proper amount of oil in the pot and cool the fish head and tail at the oil temperature.
3. Fry until both sides are slightly burnt.
4. Fill the casserole with clear water and add onion and ginger.
5. After the fish soup is boiled, add salt to taste.
6. Add frozen tofu.
7. After the frozen tofu is done, serve the baby dish.
8. Finally, sprinkle some medlar for decoration.
Steamed wuchang fish.
Ingredients: Wuchang fish 600g, onion, ginger, steamed fish, soy sauce 20ml, salt 5g, white wine 5ml, five peppers, chopped peppers and cooking oil.
Production steps:
1. Wuchang fish cavity, scale, wash.
2. Put a flower knife on the fish. Marinate the fish with refined salt and white wine to taste.
3. Slice some onions and ginger.
4. Cut the other part into silk for later use.
5. Put the onion and ginger slices into the fish and marinate for 10 minute.
6. Boil the water in a steamer. Add fish, steam for 7 minutes, and steam for 5 minutes.
7. Take out the fish, pour out the soup, and add onion and ginger and steamed fish soy sauce.
8. Put oil in the wok and heat it. Add pepper and fry.
9. Put a small amount of chopped pepper into the fish and pour hot oil on the fish.
36. Steamed bass in soy sauce
Ingredients: perch 500g, oil 10ml, soy sauce 15g, soy sauce 10ml, onion and ginger.
Production steps:
1. Prepare materials.
2. Scaled bass, cleaned, cleaned gills and viscera, and cut a knife on both sides of the back, which is convenient for eating and faster for cooking.
3. Spread shredded ginger and shredded onion.
4. Add 1 tablespoon soy sauce and spread it evenly on the fish.
5. boil a pot of water. After the water is boiled, steam the perch in the pot for 8 minutes. Don't open the lid after turning off the fire, then steam for 3 minutes before opening the lid.
6. When the time is up, take out the pot and pour out the fish juice from the plate.
7. Sprinkle about 10ml of the first soy sauce (or steamed fish with soy sauce).
8. Spread chopped green onion and shredded red pepper.
9. Boil the cooking oil and pour the boiled oil on the chopped green onion.