Raw materials: one grass carp, appropriate amount of rape and appropriate amount of bean sprouts.

Seasoning: 30g Chili sauce, old oil 100g, 500g fresh soup, a little salt and monosodium glutamate, 5g sugar, and pepper 10g.

Marinade: Meat King 5g, beer 10g, starch 30g, salt 5g, monosodium glutamate 3g, egg white1g..

Making:

1, grass carp is slaughtered, cleaned, cut into meat, marinated and sized with marinade.

2. Rape and bean sprouts are boiled in water and then put into the bottom of the pot.

3, salad oil under the pot, burn to 30% heat, fillet lubrication.

4, 50 grams of old oil in the pot, stir-fry the spicy sauce evenly, add fresh soup, season with fish fillets, salt, monosodium glutamate and sugar after boiling, thicken and put it in the pot.

5, another pot of 50 grams of old oil, pepper, pepper moisten oil, and then pour it into the basin.

Taste: spicy. This method can also be used to make spicy shrimp and spicy crab.

Farmers grilled fish

Raw material: fish

Seasoning:10g ginger onion,15g salt,10g cooking wine, 5g pepper, 5g chopped cooked peanuts, 5g green pepper,10g onion, 8g olives, 20g lobster sauce and 25g shad.

Accessories: chopped green onion 10g, celery 10g, sesame 8g, sesame oil 10g, and pepper oil 10g. Olive vegetables and black bean minnows are added to make the taste spicy and delicious, not spicy or irritating.

Making:

65438+

Homemade fish sauce: heat100g spicy oil, add ginger and garlic and stir-fry until fragrant, add green pepper and onion and stir-fry until fragrant, add 8g olive vegetables (chopped) and 25g lobster sauce, add 6g salt to taste, and add10g chopped green onion and 6500g.

Cod scrambled eggs

Ingredients: 200g of silver cod, 50g of asparagus, 1 egg roll, 5g of chopped green onion.

Seasoning: 50 grams of pickled pepper (similar to chopped pepper, but with strong ginger and garlic flavor and hot and sour flavor), 80 grams of salad dressing, eggs 1 piece.

Making:

1, asparagus flies at the bottom. Take chilled silver cod, thaw naturally, cover it with rotten pepper, steam it in a cage for 10 minute, take it out and put it on a plate, sprinkle with chopped green onion.

2. Put 500 grams of water into the pot, add 20 grams of white vinegar (adding white vinegar can make the egg heart not hard), add a poached egg when it is half-opened, cook it on low heat until the egg is shaped but the soup heart is too cold, put it in a plate, and bury it with salad dressing, as shown in the figure, and draw the edge with chocolate.

Pickled pepper production: take 500g of millet pepper, 500g of sweet pepper 1500g, add 500g of Jiang Mo and 500g of minced garlic, mix well, add 300g of salt, 30g of monosodium glutamate, 20g of chicken essence and 30g of sugar, pour salad oil to completely cover the raw materials, and seal 1.

Kirin fish

Materials: 1 herring (about 1500g) and 500g cornflakes.

Seasoning: 300g rock sugar, 5g salt, 20g cooking wine, ginger 10g onion 15g salad oil, 2000g (about 80g).

Making:

1. Wash the slaughtered herring, then cut the washed fish into 2 cm square dices, add salt, cooking wine, ginger slices and onion segments, mix well for 3 minutes, and scoop up the residue for later use.

2, pot fire, the oil burned to 40% to 50% heat, fry the cornflakes, remove them, drain the oil and put them in the tray. When the oil temperature rises to 60% to 70%, add diced fish, fry until crisp, and take out the oil control.

3. Leave a little base oil in the pot, stir-fry the rock sugar with low fire to foam, then mix the diced fish with the syrup on the fire, pour it into the crispy corn flakes in the tray, and then turn it constantly to make the diced fish stick to the crispy corn flakes evenly. After cooling, put it on a plate and decorate it slightly.

Technical key: pay special attention to the old and tender fried sugar, less oil and less fire. Stir-fry until it just melts and bubbles, then stir in the diced fish from the heat. Fried diced fish need not be powdered. What you want is a crunchy taste.

Minced fish tofu pudding

Raw materials: 500g of clean catfish meat (common catfish can be used instead, but the cost is slightly higher), 250g of shredded pork belly, 25g of broken rice buds, 20g of Pixian watercress, 5g of soaked Jiang Mo, and fat 150g.

Seasoning: Material A: 6 egg whites, 2g salt, 3g monosodium glutamate and 5g chicken essence. Material B: 3 g of monosodium glutamate, 3 g of sugar, 5 g of sesame oil, 0/0 g of raw flour and 0/0 g of chopped green onion.

Making:

1. Wash the fish, remove the fascia, stir with the fat meat into a paste, add the material A and a proper amount of clear soup (first put it in the refrigerator), stir into a paste, put it in a container, cover it with a film, put it in a cage and steam for about 6 minutes, and take it out for later use.

2. Heat the base oil in the pan, add minced pork and stir fry, add Pixian watercress, bean sprouts and Jiang Mo to stir fry over medium heat, then add material B for seasoning, cover the fish tofu and sprinkle with chopped green onion.

Technical key: when steaming fish and tofu pudding, you must add egg white and a little clear soup, otherwise it will not be tender.

Japanese fried and roasted yellow croaker

Ingredients: yellow croaker, about 500 grams.

Seasoning: ginger onion 10g, salt 5g, cooking wine 10g, shredded pepper 5g, custard powder 10g, and butter 30g.

Making:

1. Slaughter and wash the yellow croaker, replace it with a flower knife, add ginger onion, salt, chopped pepper and cooking wine for about half an hour, and pat a little custard powder.

2. Bake the salted fish on a charcoal stove for about 15 minutes (both sides should be turned over in time to make their colors consistent).

3. Put butter in the pot, fry the fish until the skin is golden and crisp, and serve with shredded green bamboo shoots soaked in lemon juice.

Technical key: the fire should be slightly higher when frying, the frying time should be shorter, and the fish skin should be painted faster to avoid the meat inside turning into firewood after a long time.

Thin crispy cod

Ingredients: 1 egg tart cake (about 8 cm in diameter), 200 grams of silver cod meat, 1 lettuce leaves, 1 mint leaves.

Seasoning: Lee Kum Kee steamed fish sauce 10g, raw flour 15g, wonderful sauce 20g, lemon juice 5g, green mustard 2g, salad oil 10g.

Making:

1. Steamed fish and black soybean oil are mixed with 25g of clear water to make pickled cod juice. Silver cod is cut into large round pieces with a thickness of 1.5cm, marinated in marinated fish juice for 15min, drained and glued with corn flour.

2. Bake the tarts in the oven (over fire 180℃, over fire 200℃) for 18 minutes until crisp.

3. Put the salad oil into a non-stick pan and heat it to 50% heat. Fry cod and corn flour for 5 minutes with low fire until the color turns yellow and cooked.

4. Put the baked pastry on a plate, put the washed lettuce leaves on it, put the fried silver cod on it, then mix the wonderful sauce with lemon juice and mustard and put it in a paper bag. Squeeze the prepared wonderful sauce on the cod, and finally decorate with mint leaves.

Two-flavor fish steak

Ingredients: 4 grass carp fan bones, weighing about 250g.

Seasoning: 50g of salt, 20g of monosodium glutamate, 3g of cooking wine10g, 3g of pepper, 20g of onion and ginger juice, 2 eggs, 75g of raw flour, 500g of bread crumbs (150g), sweet and sour lotus seeds100g, a dish of dried Chili noodles, and sugar.

Output: 1. Take two wings of fish, cut off the wings with a knife, add onion ginger juice, salt, monosodium glutamate, pepper and cooking wine to marinate for about 5 minutes, mix the eggs and raw flour into a whole egg paste, and then evenly wrap the whole egg paste with bread crumbs to form a raw sashimi.

2. Set the pot on fire, drain oil and heat it to 40% heat. Put the raw fish chops into the pot one by one and fry them with low fire until they are crisp outside and tender inside, then take them out of the pot. Change the knife into strips and put it on a plate with seasoning.

Production key:

1, because the main ingredient is fish scraps and there are many wing bones, it is necessary to cut the wing bones with a knife tip.

2. The whole egg paste preparation should not be too dry, and the oil temperature should be high when frying, otherwise it will be easy to paste when encountering sugar, which will affect the beautiful color of the dish.