1, sauced yellow croaker

Clean the yellow croaker, cut off the fins, cut 5 knives on both sides of the fish, then add salt, white pepper, shredded onion and ginger, cooking wine, and marinate evenly 10 minute.

Drain the salted fish with kitchen paper, then wrap it with a layer of corn starch and fry it in a pot until both sides are golden and brown.

Let's mix a sauce: one teaspoon of salt, one teaspoon of white pepper, one teaspoon of bean paste, one teaspoon of soy sauce, one teaspoon of soy sauce and one teaspoon of tomato sauce. Finally, dilute with 2 teaspoons of water, stir well, pour into the pot, add garlic, millet pepper and green garlic, stew for about 5 minutes on medium fire, and when the green garlic is 8 minutes cooked, collect the juice on high fire.

Step 2 steam bass

Wash the perch, cut three times on both sides of the body, add onion, ginger, white pepper, salt and cooking wine, and marinate for 10 minute.

Spread new ginger slices and scallion on the bottom of the dish, then put the marinated fish, steam it for 10 minute, pour out the steamed fish soup, pour in the steamed fish black soybean oil, and then pour in a mouthful of hot oil.

3. Braised carp

Clean the carp first, and then put a flower knife on the back to facilitate the taste; Sprinkle a little edible salt evenly in the hot pot, fry the fish until golden on both sides, and move to the side of the pot for later use; Then add onion, ginger and garlic into the other half pot and stir fry, add a spoonful of Pixian bean paste and stir fry red oil, add cooking wine to remove fishy smell, add a can of beer, two spoonfuls of soy sauce, a spoonful of oyster sauce and a proper amount of water, open the lid, cook for about 65,438+00 minutes with low fire, and finally add salt to taste, collect thick soup with high fire and add coriander to serve.

4. Dry fried hairtail

After washing hairtail, add onion, ginger, white pepper and cooking wine to marinate for 30 minutes, then use kitchen paper to absorb the surface moisture, dip it in starch for a circle, let it stand for 10 minute to regain moisture, then ask 50% heat to fry in a pan until both sides are golden, and take it out for later use.

Heat oil in a pot, add onion, ginger, garlic, pepper and star anise until fragrant, then add hairtail, pour vinegar on it to help the hairtail become crisp, then add cooking wine, soy sauce, a spoonful of Pixian bean paste and a spoonful of soy sauce, and finally add a spoonful of rock sugar, a spoonful of white pepper, a little salt and a proper amount of water. After the fire boils, transfer it to a pressure cooker, press it for 40 minutes, and then let it cool naturally before opening it.