Ingredients for spicy grilled fish: Wuchang fish, chili, Sichuan peppercorns, garlic, onion, ginger, cooking wine, light soy sauce, dark soy sauce. Method: Wash the fish, place the green vegetables on the bottom, and put the fish on top. Stir-fry sauce: fry the fragrant Sichuan peppercorns, chili peppers, onions, ginger and garlic, then pour in light soy sauce and dark soy sauce, bring to a boil, turn off the heat and pour some cooking wine or Huadiao. Then pour it on top of the laid fish. Then sprinkle some green onion, ginger and pepper on the fish. Place in microwave. Microwave on high for ten minutes! ! After ten minutes, take it out and turn it over to let the juice fully absorb the flavor, then put it on high heat for 5 minutes. Spicy grilled fish Spicy grilled fish, delicious! ! ! ! ! =========================== How to make sweet and sour fish: 1. Remove the scales from the fish, take out the internal organs, scoop out the gills, and wash them. . At intervals of about 1.3 cm, first cut straight (1.6 cm deep), then diagonally (2 cm deep), then lift the fish tail to open the cut, sprinkle salt into the cut for a while, and then rub the cut all over the fish. , evenly apply a layer of wet starch paste. 2. Pour the peanut oil into a spoon and cook it on a high fire until it is seven ripe. When the fish tail is put into the oil, the knife edge will open immediately. At this time, use a spatula to hold the fish to prevent it from sticking to the bottom of the pan, fry for 2 minutes, then turn over and fry for another 2 minutes. Then lay the fish body flat, press the fish head into the oil with a spatula and fry for 2 minutes. Fry the above for about 8 minutes. When the fish is all golden brown, take it out and place it on a plate. 3. Leave peanut oil in the frying spoon and cook until it is six-mature. Add onion, ginger and minced garlic, cook with vinegar and soy sauce, add meat broth, white sugar and wet starch and boil to form a sweet and sour sauce. Use a frying spoon to scoop out. Quickly pour over the fish and serve. Method for making fish stew Ingredients: 500 grams of carp (other fish can also be used). Accessories: onions, ginger, garlic, mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine, cooking oil. Method: 1. Wash the fish, soak it in refined salt for 5 to 10 minutes and set aside. 2. Put a little oil in the pot. After the oil is hot, simmer the pot with chopped green onions, then add an appropriate amount of water (just enough to cover the fish body) and put the fish into the pot. 3. Add cooking wine, onions, ginger, garlic, vinegar, mushrooms, and dates and bring to a boil over high heat. 4. After opening the pot, simmer for about 30 minutes and serve. ============================== Solved problems are collected and reposted to QQ space. Who knows what makes fish the most delicious! Ye Answers: 5 Popularity: 14 Resolution Time: 2008-04-30 02:43 Report 1. Sauerkraut Fish Dishes Classification Original Stew Seasoning Type Salty and Sour Ingredients: Carp 1000g Pickled Cabbage 200g Ingredients : 20 grams of pickled peppers Seasoning: 2 grams of MSG, 10 grams of ginger, 10 grams of garlic, 10 grams of salt, 3 grams of pepper, 2 grams of starch (peas), 5 grams of egg white, 30 grams of each, appropriate amount of fresh, salty and sour peppers for a good taste and appetizer. Preparation method 1. Slice the Sichuan pickled cabbage with a knife, soak it in water, and then rinse it to avoid being too salty. 2. Slaughter the carp cleanly and set aside for use; 3. At the junction of the fish head and body, use a knife to cut the meat and head, but do not cut off the bones. Start from the tail and use a knife along the bones. Separate the fish meat and fish bones until the fish head, which separates the fish meat on one side, and do the same for the other time; 4. Cut the fish meat into large pieces with a diagonal knife, add refined salt, monosodium glutamate, powder, and egg white to make a paste, and pour on Wet starch, set aside; 5. Cut the fish bones into 5 cm long sections; 6. Split the fish head in the middle, cut into two parts, set aside; 7. Add pickled peppers and garlic to the oil pan and saute until fragrant; 8. Add Sichuan sauerkraut, stir-fry over low heat for 1 minute, pour in broth or water, and bring to a boil over high heat; 9. Then add fish heads and fish bones, cover the pot, and cook over high heat for 5 minutes; 10. Add a small amount , MSG and pepper; 11. Finally, slowly add the fish fillets, and it will be ready half a minute after the fish fillets are all white. Spicy Perfume Fish Ingredients [1] Cut catfish or grass carp meat (2 pieces) into thin slices, add a little cornstarch, salt, pepper, cooking wine, knead well and set aside. [2] Chop ginger (5 pieces), garlic (3 large cloves), green onions (2 stalks), peppercorns (15-20 pcs), coriander (a little), and dried chili peppers (10 pcs.). Preparation method: Heat the oil pan, add [2], stir-fry together with spicy bean paste (2 tablespoons), then add 3 cups of stock, a little sugar, soy sauce, wine, pepper, a crushed green onion and 5 tablespoons of red oil Cook together over medium heat for 15-20 minutes. If the water reduces too much, add more soup. Before eating, bring the soup to a boil, then add the fish fillets in [1], spread them out with chopsticks, turn off the heat, and you are ready to serve. Features: The fish is fresh and tender, and the soup is fragrant. Grilled steamed fish Ingredients: Half a fresh mandarin fish, if there are many people eating, use one. Shredded green onions (two green onions), shredded ginger, light soy sauce, Worcestershire sauce, cooking wine, salt, sugar. Method: Preheat the oven to 425F. Wash the fish, apply a layer of vegetable oil on both sides, put it into a fish plate of suitable size, cover it with aluminum foil, seal it around, put it in the oven and bake for 20 minutes, take it out. Remove the aluminum foil and place the scallions on top of the grilled fish. Heat another oil pan (medium heat), add vegetable oil, shredded ginger, stir until fragrant, add cooking wine, light soy sauce, Worcestershire sauce, salt, a little sugar and appropriate amount of water to boil, pour on shredded green onion and fish. It is very convenient to make steamed fish in the oven, and the fish meat is fresh and tender, and the taste is completely comparable to that of steamed fish. Braised Fish Nuggets Ingredients: About 1LB of fish, 3 slices of ginger, some chopped green onions, Seasoning: salt, light soy sauce, dark soy sauce, cooking wine, starch *Fish, cut into pieces, stir in salt, cooking wine, and light soy sauce and marinate for 15 minutes.

* Heat the pan, pour in cooking oil, heat until it is 60 to 70% hot, evenly coat each piece of fish with starch (not too much) and fry in the pan until both sides are slightly brown. Pour off excess oil, leaving only a small amount. * Add a small bowl of water, a small spoonful of sugar, and a large spoonful of dark soy sauce, bring to a boil and taste to see if you need to add some salt. Reduce the juice over high heat and sprinkle with chopped green onion. Cut it into short strips, roll it up with bacon slices and grill it. It’s also delicious. Corn and fish pellets Ingredients: 1. Peel and bone off a piece of fish meat, cut into pieces equal to the size of corn kernels, mix with a little dry starch 2. 1/3 green pepper, cut into corn size 3. A small bowl of corn kernels (I used frozen, so I need to defrost it first) 4. Two tablespoons of pine nuts 5. Soak wolfberry berries in a spoonful of water until soft, salt, light soy sauce to taste, and stock (I also made white cut meat today, so the broth is just in time. If you don’t have stock, you can also use water). Method: 1. Heat the oil in the pan, add the fish and green pepper and stir-fry until fragrant. Set aside. 2. Add some oil to the pot, add pine nuts, stir-fry over medium heat until fragrant, add corn, add a little salt, 2, spoonfuls of stock and stir-fry thoroughly, 3. Add the fried fish, green peppers, and wolfberry, add 2 tablespoons of stock, stir-fry together, add a little light soy sauce, mix well and cook whitebait baked eggs: Ingredients: 4 eggs, 1/3LB whitebait, Some seasonings for green beans: salt, ginger slices 1, vinegar method: 1. First, squeeze out the water from the whitebait, add less salt, fry it with a piece of ginger in a pan and set aside. And remove the ginger slices. 2. Fry the green beans until cooked and set aside. 3. Beat 4 eggs, add some salt and beat well, heat up the pan, add a little more cooking oil, increase the heat to 80% to 90% heat (the oil is very hot), pour in the eggs, and fry into a large egg cake. In just a few seconds, turn to low heat and bake. 4. When the upper surface of the eggs has condensed into a paste, continue to bake the whitebait on top over low heat until the whole dish becomes solid. Pour on the balsamic vinegar and sprinkle with green beans to garnish. You can garnish it as you like: usually cooking wine or chives are used to remove the fishy smell from scrambled eggs. This time, vinegar is used to remove the fishy smell for a change of taste. You can also bake one shrimp with baked eggs and fish porridge. Ingredients: A bowl of rice (fresh rice or cold rice can be used), three liang of pomfret (or catfish belly), one tablespoon of winter vegetables, three mushrooms, and two strips of celery, with the leaves removed and cut into pieces. A short, earth fish. Ingredients Seasoning: Serve two bowls of soup or an appropriate amount, a little ancient moon powder, half a teaspoon of fish sauce, and an appropriate amount of salt. Method 1. Wash the winter vegetables and drain the water. 2. Soak the mushrooms until soft, remove the legs, drain the water and cut into thick strips. 3. Wash the fish and pat dry, cut the skin into thick slices (cut the belly into thick pieces), add a little ancient moon powder and mix well. Place the fish in boiling water and cook until half cooked. This will remove the fishy smell. 4. Tear off the skin and bones of the earth fish, cut the fish into small pieces, add warm oil and fry over low heat until fragrant. 5. Put the seasoning into the pot, add the mushrooms, bring to a boil, and add the fish. After the fish is cooked, add winter vegetables, celery, and a few small pieces of ground fish, roll it, and serve in a bowl. Chaozhou Raw Drizzled Fish Ingredients: 1 piece of grass carp (approximately 960 grams), appropriate amounts of salt, white vinegar, Zhejiang vinegar, corn flour, sesame oil, oil, and sugar. Ingredients Braised sauce ingredients: shredded ham, shredded lean meat, shredded celery, shredded mushrooms, and a little each of red pepper shreds. Ingredients for sweet and sour sauce: a little each of shredded lean pork, shredded green onions, shredded mushrooms, shredded red peppers, shredded water chestnuts, and shredded sour ginger. Method 1. Peel and wash the fish, cut the back with knife lines, pour it into a pot of boiling water, cover it, and let it soak for about fifteen to twenty minutes until it is cooked. Drain and set aside for later use. 2. Put the braised sauce into the wok and stir-fry first, then add a little soup, MSG, corn flour and sesame oil and mix well to make the braised sauce. 3. Put the sweet and sour sauce into a wok and stir-fry until cooked. Add a little sugar, Zhejiang vinegar, white vinegar, salt, corn flour, sesame oil and mix well to form a sweet and sour sauce. 4. Pour the boiling oil on the fish. You can choose braised sauce or sweet and sour sauce for dipping. Ingredients for Chaozhou big fish balls: 400 grams of fish meat, 2 egg whites, 25 grams of MSG, 20 grams of refined salt, and 600 grams of stock. Ingredients: Seaweed, sesame oil, pepper, cooked lard, and fish sauce in appropriate amounts. Method 1. Dry the fish meat, scrape out the clean fish meat with a knife, cut off the ribs in the fish meat, pound it into minced fish, add egg white, refined salt and MSG, then pat it with a knife until it becomes gluey and can not stick to your hands. If it falls off, squeeze it into 50 fish balls with your hands and put them in a basin of clear water. 2. Pour the fish balls and water into the pot, cook them over high heat first, so that the surface is quickly cooked and formed. When the water temperature is nearly 80% hot, switch to medium heat until cooked, take it out, pour the soup into the pot, bring to a boil, and put Add the fish balls and cook until they float. Remove from the stove, skim off the scum, add seaweed (grill it first and pat off the sand), monosodium glutamate, pepper, sesame oil, fish sauce, lard, and put it into the soup pot. become. Features Snow-white color, tender and smooth meat, clear soup, fresh and fragrant taste. Ingredients for Jade Fish Fillet: Half a catty of fish, half a head of lettuce, 1 tsp each of minced ginger, minced garlic, and minced green onion. Ingredients: 1 tablespoon each of wine and sugar, 3 tablespoons of tomato paste, half a teaspoon of salt, half a cup of water, and 1 teaspoon of starch. Method 1. Cut the fish into thin slices and marinate with a little wine. 2. Dip the fish fillets with a layer of dry starch, put them into a 70-minute hot oil pan and fry until they are slightly brown, then take them out. 3. Wash the lettuce, cut into thin strips, and place around the edge of the plate. 4. Heat the oil pan, use 2 tablespoons of oil to sauté the minced onions, ginger and garlic, add wine along the edge of the pan, add seasonings and bring to a boil, add the fish fillets and stir-fry evenly, and thicken with cornstarch water. Serve. Ingredients: 1 seabass (750g), 30g wet mushrooms, 25g ham, 50g white meat, 1 egg white.

Ingredients: MSG, refined salt, Shaoxing wine, pepper, sesame oil, starch, stock, and cooked lard in appropriate amounts. Method 1. Peel the flesh from the sea bass, cut the head into two pieces and reserve the tail. Cut the fish into "Shuangfei slices" (2 pieces connected together), cut the white meat, ham, and mushrooms into thin slices, add egg white, Shaoxing wine, refined salt, MSG, and pepper to marinate for a few minutes. 2. Place the fish plate on the plate Spread thin lard on the bottom, then sandwich the ham, mushrooms and white meat between the fish fillets, place them one by one on the plate, then add the heads and tails, put them in the steamer and steam them over high heat for about 10 minutes, take out the sauce. , add soup, salt and MSG, thicken with starch water, pour in sesame oil and lard and serve. Features: The fish is tender and fragrant. Ingredients: Seaweed and Tsing Yi Fish Fillets: 6 taels (240g). 12-16 pieces of ready-to-eat seaweed, 2 taels each of celery and carrots (80g), 1 egg, 1/2 cup of bread crumbs, 1/4 cup of cornstarch. Ingredients: 1/4 teaspoon of salt, 1 cornstarch. flat teaspoon, a little each of sesame oil and pepper, 2 teaspoons of egg white. Method 1. Rinse and pat dry the green raisins, cut into thick strips, stir in the marinade and wait for 5 minutes. 2. Cut the celery and carrots into strips; beat the eggs well. 3. Wrap each piece of seaweed with fish fillet, celery and carrot, roll it up, and coat with cornstarch first, then egg liquid and bread crumbs. 4. Fry the fish fillet in medium heat oil until golden brown, and remove. , can be eaten with dipping sauce or sweet and sour sauce.

Remarks Preparation time: 30 minutes Yield: 3-4 people You can use golden bread crumbs or Japanese white bread crumbs as the outer layer of the fish fillet