First, the head of pickled fish.

Chop the fish head together with the lower jaw, divide it into two halves, add salt, cooking wine and shredded ginger, mix well and marinate for half an hour. Chop a small bag of pickled peppers, pound half of garlic into minced garlic, and cut half of onion into filaments. Put oil in the pan. When it is 60% hot, pour in pickled pepper and onion and garlic. Stir-fry over low heat until fragrant, and pour it on the marinated fish head together with the oil in the pot. Boil the water in the pot, steam it on high fire for about 10 minutes, and pour in the steamed fish and soy sauce before taking it out.

Second, cold fish skin.

Slice the fish skin obliquely with a knife, clean it and cut it into filaments. Add a spoonful of cooking wine to the boiling pot, pour the fish skin after boiling, blanch for more than ten seconds, then take it out quickly, soak it and let it cool. Put sugar, balsamic vinegar, soy sauce, soy sauce, millet spicy and minced garlic into a bowl and stir well. Take out the fish skin, put it in a plate, pour in the juice and stir well.

Third, sweet and sour fish slices.

Remove the fish from the middle part along the fishbone, cut into thick slices with an oblique knife, and marinate with cooking wine, salt and black pepper for half an hour. Coat the fish with starch, fry it in a hot oil pan and take it out. Heat a little base oil in the pan, saute shallots, ginger and garlic, then add fish, add balsamic vinegar, sugar, tomato sauce, salt, water and a spoonful of starch, and stew for half an hour until the soup becomes thick and red.

Fourth, braise the fish tail.

The back and tail of the fish are separated from the middle, spread out into a fan shape, and make several cuts on it with a knife. Spread a thin layer of starch on the fish tail, fry it in the oil pan and take it out. Saute shallots, ginger and garlic in the bottom of the pan, add fish tails, add soy sauce, soy sauce, cooking wine, salt, sugar and a spoonful of water, stew for more than ten minutes, and finally turn on high heat to collect juice.

The remaining fish bones and viscera can be cooked in soup, so that a fish can make many dishes, which are delicious and delicious, and make you eat enough fish banquets.