Ingredients: skinless fish 1200g, lemon, salt, salad oil, cumin powder, Chili powder.

Exercise:

1) Peel the peeled fish, gut it, wash it, cut several knives on both sides of the fish, and marinate it with some salt for about 10 minute.

2) Take the matte surface of tin foil, spread a thin slice of lemon, put some oil on the fish, sprinkle some fragrant compound seasoning on both sides, sprinkle some cumin powder and Chili powder, and wrap it tightly.

3) Bake the middle layer of the oven at about 220-250 degrees 10 minute.

4) Take it out and open it. At this time, there will be a little soup on the wrapped tin foil. Don't pour it out, just keep it. ) Then sprinkle some pepper powder and cumin powder on the fish and bake in the oven for about 5 minutes.

Second, Taian fish

Ingredients: silver carp, soy sauce, monosodium glutamate, onion, ginger, garlic, star anise, pepper, dried pepper, cooking wine, starch, pickled ginger, bean paste and fennel.

Exercise:

1. Cut the fish into pieces, coat it with a little starch, boil it in water for one minute, and take it out for later use.

2. Put oil in the pot, heat it to 60%, add watercress and stir-fry until fragrant, add dried Chili and stir-fry red oil, add other materials and stir-fry, then add appropriate amount of water to boil, add fish pieces and cook for 5 minutes, and sprinkle with chopped green onion.

Third, try fish.

1. After the grass carp is slaughtered, cut it into strips with a knife and add salt, pepper, cooking wine, etc. Dice pork belly, Pleurotus eryngii, onion and millet, and set aside.

2. Put the salad oil into a clean pot, cook the fish sticks until they are 70% cooked, fry them until golden brown, and drain them for later use.

3. Leave the oil in the bottom of the pot, stir-fry the pork belly a few times, and then add the diced Pleurotus eryngii, ginger garlic, oyster sauce, spicy girl sauce, pickled pepper, etc.

4. Mix the stock with the fish sticks, add the white sugar, spicy sauce, chicken juice, vinegar, millet spicy granules and onion granules, and bring out the juice when you see it in the pot. Decorate them a little when you put them on the plate.

4. scald yellow croaker

Raw materials:

Yellow croaker, onion, ginger, salt, soy sauce, cooking wine, aged vinegar.

Exercise:

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.

Five, Ciba fish

Composition:

Grass carp, shallots, garlic, small red pepper, ginger, pepper, sugar, soy sauce, vinegar.

Exercise:

1. Grass carp is washed and cut into large pieces, onion, garlic, red pepper and ginger are washed, onion is cut into sections, garlic is sliced, red pepper is cut into sections, and ginger is peeled and shredded;

2. Heat the pan and loosen the oil. When the oil is hot, add 2/3 shredded ginger and fry for about 1 min.

3. Take out the shredded ginger and throw it away. Put the fish skin into the pot, fry the fish until golden on both sides, and take out and drain the oil for later use.

4. Leave a little base oil in the pot, reheat, add pepper and stir-fry until fragrant, then add the remaining 1/3 shredded ginger garlic and red pepper and stir-fry until fragrant;

5. Add the fish pieces, stir fry a few times quickly, add sugar and a little water, stir fry evenly, then pour in soy sauce and a little vinegar, stir fry evenly quickly, sprinkle with chopped green onion, turn off the heat and start the pot.