Ingredients:

1. One carp, one pound, with gills and scales removed, belly cut open and cleaned.

2. About half a pound of cooked chicken, cut into thin slices.

3. Half a tael of fresh mushrooms, sliced.

4. Cut half a tael of bamboo shoots into thin slices and boil them in boiling water for about five minutes.

5. Half two green onions, cut into sections.

6. Take a small piece of old ginger and slice it into slices.

7. Two cloves of garlic, sliced.

8. Two tablespoons of soy sauce.

9. Mix one tablespoon of starch with water to make gravy.

10. One tablespoon of cooking wine.

11. One spoonful of sesame oil.

12. Appropriate amount of salt and MSG.

Method:

1. After the fish has been tidied, make five or six cuts at equal distances on both sides of the fish body, then apply salt and cooking wine to taste for more than half an hour

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2. Heat oil in a pot until it is 70% hot, fry the fish until it turns slightly yellow, take it out and set aside.

3. Leave about one ounce of oil in the pot, heat it until it is 40% hot, then reduce the heat to low and stir-fry the ginger slices, garlic slices and green onions until fragrant.

4. Add chicken slices, bamboo shoot slices, and mushroom slices and stir-fry over medium heat for half a minute.

5. Add about a pound of soup or water, add fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes.

6. Pick up the fish and put it on a plate for later use.

7. Thicken the soup in the pot and pour it into the fish plate.

1. 1. Buy carp and cut into fillets.

2. Baste the fish fillets (salt, monosodium glutamate, onions, ginger, wine, pepper, or if you like, allspice or other flavors you prefer)

< p>3. Boil a little water, add fish fillets and blanch until cooked (80% is enough), take them out immediately. Fill the pot with no water.

4. Heat a lot (a large amount) of oil and add some dry red pepper and Sichuan peppercorns (depend on personal taste). When the color of the pepper in the oil pan turns slightly black, pour the oil on the fish. on top of the piece.

5. The boiled fish eaten in restaurants often has a lot of soybean sprouts placed under the fish fillets. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, you can skip the bean sprouts.

6. When the oil is first poured in, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensil for boiling fish must be larger.

Method 2

Ingredients: bean sprouts, or your favorite vegetables

Seasoning: ginger (a large piece, loosened and sliced), garlic (one head, slightly Just shoot, no need to cut), onion

Appropriate amount

Douban (or chopped pepper), Sichuan peppercorns, dried red pepper, chili powder,

Salt, MSG , pepper, cooking wine, soy sauce, a little vinegar, cooking oil

Additional requirements: cornstarch, cooking wine, a little salt, one egg white

Method:

1 1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steaks into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes.

Place the head, tail and fish fillets on separate plates and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts and blanch them in boiling water Take it out, put it into a large basin

, sprinkle a little salt according to personal taste, and set aside.

3. Add three times the amount of oil for normal cooking to a clean wok. After the oil is hot, add three tablespoons of beans

saute (or chop and stir-fry) until fragrant, add Stir-fry ginger, garlic, green onions, peppercorns, chili powder and dried red pepper over low heat. After the flavor comes out, add the head, tail and fish fillet, turn to high heat, stir well, add cooking wine and sauce

appropriate amount of oil, pepper, and sugar, continue to stir-fry for a while, add some hot water, and put it in at the same time

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Salt and MSG to taste (taste for saltiness). When the water boils, keep the fire high, add the fish pieces one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup

into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container.

When pouring into a large basin, add the fish and bean sprouts. All submerged shall prevail, you can check visually). After

the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal taste

spicyness), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high

to avoid burning.

5. When the color of the chili changes quickly, turn off the heat immediately and pour the oil and Sichuan peppercorns in the pot into the large basin containing the fish. Be careful!!

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Eat it!!

Note:

1. The amount of water used to cook the fish should not be too much. The fish fillets should be just submerged after being put in. After cooking

After pouring into the basin, some fish fillets will be exposed.

2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully

leached out, making the oil red and bright.

3. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish.

4. I think Sichuan peppercorns and chili peppers are both fragrant, so it’s better to fry them and then pour oil on them.

The method is as follows:

Raw material preparation:

Carp, Sichuan pepper noodles, Sichuan peppercorns, chili noodles, chili peppers (cut into small sections of about 2 cm)

, sugar, salt, MSG, bean sprouts, salad oil (preferably not peanut oil), cooking wine

Utensil preparation:

Knife (quick knife), pot (iron pot) , basin (deep basin)

Begin to do:

1. Wash the fish, pay attention to the black film on the inner wall of the fish’s belly, and then

Cut the fish in half from the tail, take out the fish bones, and slice it from the tail.

Large and thin fish fillets are best.

2. Add appropriate amount of salt, pepper powder, and chili powder to the filleted fish fillets, and mix well. In order to enhance the freshness, add a little sugar and MSG, add a small amount of cooking wine (preferably rice wine), and marinate for 20 to 30 minutes.

3. Wash the washed bean sprouts, put them in boiling water, pick them up and set aside.

4. Put a lot of oil in the pot (LD felt so distressed when I saw it). After the oil is 90% hot, put in the marinated fish head first and fry it until cooked. Put the bean sprouts in a basin, then put an appropriate amount of fish into the oil pan, slide it open and remove it into the bean sprouts basin, until all the fish is smooth

over.

5. Put the pepper into the pot and fry until it is 8 mature, add the pepper segments, wait until the pepper is spicy

Fry the pepper until dark red, pour the entire oil in the pot When you put the bean sprouts and fish in the basin, the aroma of boiled fish filled the kitchen instantly, and it was complete.

The easiest way to cook fish!

I ate boiled fish out a few days ago, so I packed up the chili and peppercorns I fished out, and when I got home, I made an authentic boiled fish meal by myself

!

1. Clean and slice the carp. I didn't cut it thin enough, but it was okay.

2. The fish fillets are marinated in salt to make them taste delicious. If they are not salty, they will not taste good!

3. Make water and cook the fish fillets until the fish fillets are cooked. It should not be too cooked, about three minutes.

4. Use another pot to make oil, lots and lots of oil, make sure it can completely soak the fish fillets.

I just didn't want to put in the oil at the time, and it ended up being a little dry. When the oil is hot, you can turn off the heat.

5. Prepare a large pot and put onions, ginger, garlic, cooked bean sprouts, etc. in it. I used tofu when I didn’t have bean sprouts on hand. Anyway, It's up to your taste.

6. Put the cooked fish fillets in a basin, finally pour in the chili brought from the restaurant, and pour in hot oil

With the sound of sizzling, boil the fish. It's done. The spiciness reaches your nose! Eat well

Eat! Be careful not to burn it when serving. Well, a bit like Tang Monk. Stop talking and eat.

Fish costs more than 4 yuan, plus oil and so on, it only costs 5 yuan, so cheap!

How to make pickled fish

Ingredients:

One herring, one packet of Sichuan Liji pickled fish condiment, twenty Sichuan peppercorns, and fifteen dried chili peppers , fifteen wild peppercorns, ten garlic cloves, a piece of ginger, five green onions, cooking wine, two pounds of bone broth, a little salt, half an egg white, a little starch, three ounces of salad oil, and a teaspoon of melted lard.

Steps:

1. Clean the fish, remove the head and tail, and cut the fish in half. Then, use a knife to slice the fish diagonally into half-centimeter thick pieces. piece.

2. Crush the ginger, put it into a porcelain basin with the fish fillets, pour in the cooking wine, egg white, green onion, and starch, mix well with your hands, and adjust the taste. Cut the garlic into garlic and set aside. Remove the seeds from the dried chili and cut into sections.

3. Put the wok on the stove and light the fire. Pour the salad oil into the pan and heat it until it is 50% hot. Add the garlic and sauerkraut and fry them until fragrant. Add the sauerkraut and garlic until fragrant. Cold bone soup, a teaspoon of cooking wine, wild sansho pepper, Sichuan peppercorns, and dried chili peppers, sprinkle a little salt on the delicious fish fillets and mix well, then pour them into the pot and cook until the soup turns yellow-green, then add chicken essence , melt the lard and pepper, put it into a soup bowl and you're done.

Note:

1. The fish fillets should not be sliced ??too thick, you cannot add one egg white, and you can only add one teaspoon of starch. When cooking the fish fillets, make sure the fish fillets do not stick to your hands. It's better not to put too much cooking wine, two teaspoons is enough.

2. When cooking fish, you must use cold soup and cold water, so that the fish will not have a fishy smell and the soup will turn white.