The braised, steamed, fried, boiled fish fillets, pickled fish and tomato squirrel fish in Shandong are vivid in image, bright in color, fresh and crisp, sweet and sour. Raw material yellow croaker 750g. 20g onion, 20g mushroom, 20g magnolia slice, 20g carrot 15g cooked green beans 15g. Tomato paste 100g, Shaoxing wine 15g, refined soup 150g, clear salt 5g, sugar 20g, vinegar 20g, sesame oil 2g, starch 50g, egg yolk 15g and refined powder 15g. The production process is 1. Scales, gills and internal organs of yellow croaker are removed and washed with clear water. 2. Cut the fish head together with the pectoral and abdominal fins, then cut the fish head from the jaw, cut the fish head in half, pat it gently with a knife, remove both sides of the fish, remove the fine spines on the chest, connect the fish tails, spread a wide wheat ear knife on the fish surface, and use Shao wine for the fish head. 3. Marinate with salt. Dice onions, mushrooms, magnolia slices and carrots and blanch them in boiling water. 4. Add peanut oil to the wok, and when it is heated to 70% to 80% with medium fire (about 175 ~ 200℃), soak the fish heads and fish heads in fine flour and drag them into the yolk. 5. Make it into a squirrel shape and fry it until golden brown; Take it out and put it in a fish dish. 6. Leave a little oil in the pot, stir-fry tomato sauce in the pot, add diced onion, diced mushroom, diced magnolia flower, diced carrot and green beans, add Shaoxing wine, clear soup, refined salt, white sugar and vinegar to boil, thicken with wet starch, and pour sesame oil on the fish. 2 "Jiangnan squirrel fish raw materials: a crucian carp, some fresh grapes, onions, ginger, garlic, tomato juice, salt and cooking wine. Practice: 1. Wash the fish and season it with some salt on the back. 2. After the oil is hot, add onion, ginger and garlic and saute. 3. Add fish and fry on both sides. 4. Take the fish out of the pot, put tomato juice, cooking wine and other ingredients in the pot, and cook the sauce. 5. After the tomato juice is boiled, pour it on the shaped fish. 6. The grapes were cut in half and placed on the edge of the plate as decoration. 3 "Huaiyang Squirrel" Squirrel is a famous dish in Huaiyang, and it is also a prescribed dish for the assessment of level chefs. This dish is made of mandarin fish, which is fried and smooth after removing thorns, changing knives, pickling and patting powder. Cooking method: Slippery ingredients: mandarin fish (grass carp can also be used) 1250g, two honey cherries, refined oil 1500g, vinegar 100g, dried starch 100g, sugar 125g, garlic, and garlic. Manufacturing technology: 1. Preparation for cutting and matching: (1) After the fish is slaughtered, it is washed, the head is cut off, and then the knife is cut off from the back of the fish to remove the bone spurs (the tail is connected with two fish bodies). The skin of the fish is flat on the pier, and the head of the fish uses a horizontal knife of about 0.3 cm (the inclination depends on the thickness of the fish). (2) Ginger, onion and garlic are all cut into rice. 2. Cooking procedure: (1) Put refined salt, Shaoxing wine, white sugar, vinegar, tomato sauce, wet starch, onion and ginger rice into a bowl, and add a proper amount of fresh soup to make a sweet and sour sauce. (2) Put a clean pot on the fire, add refined oil, heat it to 70% heat, pat the pickled fish and fish head evenly with dry powder, shape it, put it in an oil pan, fry it until it solidifies, and take it out. When the oil temperature rises to 80% heat, the heavy oil is crisp and cooked, then it is taken out, put into a tray, shaped, and two cherries are embedded in the fish's eyes. (3) Leave a little hot oil in the original wok, pour in sweet and sour sauce, stir with a spoon, sprinkle minced garlic when the juice thickens to form fish eye bubbles, pour in hot oil, bake the juice, pour it on the fish, and serve immediately. Features: bright yellow, squirrel-shaped, crisp, sweet and sour. Key process: (1) When removing fishbone, don't hurt the meat, and there should be no thorns on the meat. (2) Change the knife evenly, and do not change the fish skin. (3) Don't leave it for too long after patting, fry it immediately, otherwise the dry starch will stick together easily after being wet, which will affect the shape. (4) The three flavors of sweet and sour sauce should be combined and the thickness should be moderate. 1 "onion and garlic fish head pot ingredients: 1 fish head weighs about 650g, 1 slice of green pepper, 1 teaspoon of garlic, 1 tablespoon of lobster sauce, 180g of pickles, 2 onions and a few slices of ginger. Marinade: 65438+ 0/2 teaspoon of salt and sugar, 3/2 teaspoon of corn flour, and appropriate amount of pepper. Sauce: 1/4 teaspoons of soy sauce, 1/2 teaspoons of salt, 1 teaspoon of sugar and corn starch, and 5 tablespoons of water. Practice: 1. Remove gills from fish head, wash and chop, dry water and marinate with marinade for a while. 2. Wash the lobster sauce, drain it and chop it; Wash the onion and cut it into pieces. 3. Heat 3 tablespoons of oil and saute ginger slices, garlic and lobster sauce. Put the fish head in a bag, sprinkle with wine, add a little water, cover it, cook the fish head until it is 80% cooked, add sauce to the bottom and wait until it is cooked. Add onion, green pepper and red pepper. Note: the fish head should be big and the fish cloud should be smooth and sweet. Fresh fish head, shining eyes, full mouth.