1, onion _ perch
Ingredients: 1 perch, 1 teaspoon salt, 2 onions, 4 millet peppers, 5 onions, 5 cloves of garlic, 2 slices of ginger, 2 teaspoons of oyster sauce, 2 teaspoons of sesame oil, 2 teaspoons of black pepper, 2 teaspoons of soy sauce, 1 teaspoon of starch,1.
Practice: Prepare the ingredients, replace the red onion with a knife, and use the onion if there is no red onion. Chop ginger, garlic and pepper. Cut the perch in half with a knife, cut the fish into equidistant sections, 1 tablespoon salt, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons peanut oil, 2 tablespoons sesame oil, and a proper amount of chopped black pepper, mix well with chopsticks, add 1 tablespoon starch, marinate for 20 minutes, pour the oil into a casserole, heat it, and add pepper until fragrant.
Saute ginger, garlic and pepper until fragrant. Uniformly package the marinated bass (evenly pour the excess marinated fish sauce on the fish) and stew for _ 10- 15 minutes. In the process of _, you can pour a little rice wine along the lid. If there is no rice wine, you can use cooking wine. I watched my own fire on the road, and finally burned all the onions, peppers and peppers.
2. flowering perch
Ingredients: perch 1 strip, tomato sauce, chives, salt, sugar, monosodium glutamate, starch, white vinegar, cooking wine, water starch 25g, water 15g, and a little cooked white sesame.
Practice: Prepare all the necessary ingredients in advance, so that the production will not be in a hurry. Wash the slaughtered bass. First chop off the head of the bass, stick two pieces of fish on the bone, and cut 4-5 pieces of fish obliquely. Note that the knife stops after sticking to the fish skin and cuts the last piece directly. Continue vertically with a straight knife, being careful not to cut the skin.
Finished fish fillets are like blooming flowers. Continue to operate all fish fillets according to steps 3~5, put them in a bowl, add salt and a little cooking wine, marinate them evenly for 10 minute, prepare a small bowl of starch, put the fish pieces in a pan and coat them with starch evenly, pay attention to the powder in the gaps of the fish pieces, put enough oil in the pan, shake off the excess starch on the fish pieces and fry them in an oil pan.
Fry until golden brown, take it out, put it on kitchen paper to absorb excess oil, put a little oil in a small pot, add tomato sauce, water, sugar, white vinegar, monosodium glutamate and salt, stir and heat until boiling, add water starch, stir and turn off the fire, pour the sauce on the fried fish pieces with a spoon, and sprinkle with cooked white sesame seeds and chives.
Step 3 steam bass
Ingredients: 1 bass, 1 onion, 1 ginger, a little pepper, Lee Kum Kee diluted salt soy sauce.
Practice: Prepare a perch (cut open, washed and dried), ginger slices and onion slices, spread the ginger slices and onion slices evenly on the fish, sprinkle some pepper to remove fishy smell, steam for 7-8 minutes on fire (mine is an electric steamer, so it takes 15 minutes), and pour off the water under the steamed onion slices.
Spread with shredded onion and shredded ginger. If you like spicy food, you can put shredded pepper, pour in hot oil and take it out of the pot.
Step 4 steam bass
Ingredients: bass 1, salt, cooking wine 1, steamed fish and soy sauce 2, onion, ginger and sesame oil.
Practice: Slice ginger, put ginger at the bottom, put ginger and onion in the belly of the fish, take out the Beiding steamer, add water to it, select the "steaming" function, and steam 10- 15 minutes according to the size of the fish. My fish is small, steamed 1 1 min. After steaming,
Step 5 Sour Soup Bass
Ingredients: perch 1 strip, tomato 8- 10, 2 slices of ginger, 50 ml of sour soup, salt 10 g, a little crab mushroom, and proper amount of bean sprouts.
Practice: the fish is boned and cut into fillets, and all ingredients are washed and drained for later use. Stir-fry onion, ginger, garlic and fish bones until golden and fragrant. Add tomatoes, stir-fry, and add water and sour soup. Blanch the bean sprouts and mushrooms, take them out and add the cooked soup. Add fish fillets and cook until the color changes. Finally, put the coriander into the pot.
6, casserole _ bass
Ingredients: perch 1 piece, salt 5g, 2 tablespoons of soy sauce, soy sauce 1 spoon, 2 tablespoons of cooking wine, 2 onions, 4 pieces of ginger 1 piece, onion head 1 piece, oyster sauce 1 spoon, garlic.
The practice of casserole _ perch: wash the perch, cut off the fins, cut off the fish head in half, and cut the fish body into pieces about 1 cm thick. Add soy sauce, soy sauce, cooking wine, ginger, onion, pepper, sugar, oyster sauce and corn starch, stir well and marinate for 30 minutes. Heat the casserole, add ginger, galangal and garlic, stir-fry until fragrant, then add red onion and white onion, stir-fry until fragrant.
Spread the salted perch flat on the bottom of the pot and pour in the remaining ginger juice. Simmer for 6 minutes on medium heat. Pour a circle of white wine on the pot and light it. Turn off the heat _ open the lid and sprinkle with chopped green onion for one minute.
7. Braised bass
Ingredients: perch 1, salt, pepper, starch, cooking wine, ginger 1, garlic 1, onion 1, onion 2, anise kaempferiae 2, pepper 1, millet 3, bean paste.
Practice: Carefully clean the inside and outside of the perch, put flower knives on both sides, sprinkle proper amount of salt on the inside and outside for a while, slice the ginger and garlic, obliquely cut the onion, cut the millet into circles, cut the leek leaves into sections, prepare proper amount of anise kaempferiae and pepper granules, and marinate the marinated perch evenly with pepper, starch and cooking wine for about 15 minutes. Add hot oil to perch and fry until both sides are colored.
Pour a proper amount of vinegar along the edge of the pot, pay attention to the dosage, and it is appropriate for the finished dish to taste sour. Cook a proper amount of soy sauce and a little soy sauce. Push the fish aside, pour in ginger, garlic, anise kaempferia pepper and half a onion, then add a proper amount of bean paste and half a millet spicy ring and stir-fry until fragrant. Push the fried ingredients and fish evenly, cook a little high-grade white wine along the side of the pot to remove the fishy smell and enhance the taste, push evenly, and shovel the seasoning on the fish from time to time, so that the fish does not have to turn over.
Add appropriate amount of white sugar, add fresh soup or boiled water less than half of fish, bring to a boil with high fire, pour juice on the fish from time to time, and cook until the soup is concentrated, add the remaining chopped green onion and millet spicy, and sprinkle chopped green onion on the pot.
8.bass soup
Ingredients: bass, oil, onion, salt, ginger.
Practice: clean the perch, cut the perch into pieces, shred the ginger, put the oil in the onion pot and add the shredded ginger. Add perch, add appropriate amount of water until the fish turns white, use high fire until the soup boils, turn low fire until the soup turns white, then add onion and salt, and boil again.
9. Roasted bass with lean meat in Bai Bei.
Ingredients: perch 1, scallop 12, lean meat 100g, Flammulina velutipes 1, ginger 12, 3 tablespoons soy sauce, 3 tablespoons oyster sauce, 6 star anise, and cinnamon 1 small pieces.
Practice: add oil to the pot. First, fry the perch twice until it turns golden brown. It's better to be hard as a whole. Fry the perch until golden on both sides, and then take it out for later use. Put oil in the oil pan, add onion, garlic, ginger slices and octagonal cinnamon red pepper, and stir fry together. Then pour in all the Bai Bei, add the fragrant leaves, add some water, add oyster sauce, soy sauce and cooking wine, cover the lid, and simmer for 10 minute.
Then put the perch into the pot, and continue to stew for 10 minute on medium fire, then add the Flammulina velutipes and lean meat, and continue to stew for 10 minute. Open the lid, add the appropriate amount of coriander, stew for 2 minutes, continue to stew for 2 minutes after turning off the fire, and take off the pot.
10, peacock sea bass
Ingredients: one sea bass, one pepper, a little onion, a little ginger, a little salt, a little cooking wine and a little steamed fish soy sauce.
Practice: Remove the scales and belly of sea bass, and be careful not to open the belly when removing the belly, so as to avoid the effect of guppies when cutting. Cut the sea bass from the tail, and cut off the back and middle bones, leaving 1 fish. Chop up the ingredients and put the cut materials in order.
Steam for 8 minutes on high fire, take out and pour in steamed fish sauce, sprinkle with chopped green onion and pour in hot oil. A guppy is finished.