Raw materials: 200g of mandarin fish; 2 grams of wine; Pine nuts10g; A little pepper; 10g tomato sauce; 500 grams of vegetable oil; Wet starch 40g (actual dosage 50g); Eat salt in moderation; Jealous 15g.

Exercise:

1. Siniperca chuatsi scales, gills, fins, viscera, leather coat, wash, chop off the head, spread out and pat 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 starch, fry in oil pan for a few minutes, then dip the fish head in starch, fry in 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.

2. Steamed fish with ancient flavor

Ingredients: perch 1 block, pork belly 100g, soy sauce, ginger, garlic, oyster sauce, sesame oil, lobster sauce, rice wine, white sugar, shallots and red peppers.

Exercise:

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.

3. Sweet and sour hairtail

Raw materials: fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt and starch.

Exercise:

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 of soy sauce and 1 tablespoon of sugar, and stir well. Pour in a proper amount of vinegar and salt as you like, and stir 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 and simmer for 10 minutes.

4. Braised carp with red beans

Ingredients: carp 1, soaked adzuki bean 150g, 5 slices of oil and ginger, garlic slices and onion 1, starch, aged vinegar, soy sauce, salt, cooking wine and chopped green onion.

Exercise:

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.