1, the practice of mouthwatering fish

Ingredients: 1 silver carp, 2 tablespoons starch, about half a dozen fried peanuts, 2 tablespoons cooked white sesame seeds, 1 piece of ginger, 1 garlic, 5 chives, 2 tablespoons lobster sauce, 3 tablespoons cooking wine, 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, 1 or 2 red peppers, 2 tablespoons pepper oil, appropriate amounts of salt and monosodium glutamate, and 1 sesame oil.

1. Wash the fish and cut into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well. Chop the fried peanuts, chop the lobster sauce, and mince the onion, garlic and ginger.

2. Heat the oil in the pan to 60% heat, then pour in the lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.

3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl and mix well to form a sauce.

4. Oil the pan and heat it to 40%. Add fish fillets and stir-fry until cooked.

5. Take out the drained oil and put it in a bowl.

6. Sprinkle with sauce, then sprinkle with cooked sesame seeds and chopped onions.

7. Stir well.

2, the practice of boiled fish

( 1)

1. Buy carp and cut it into fillets.

2. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).

3. Boil a little water, add the fish fillets and cook them (80% is enough), and take them out immediately. Pot, no water.

4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black.

Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.

6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger.

(2)

Bean sprouts, or your favorite vegetables, ginger (a big piece, sliced loosely), garlic (only one end, no need to cut), appropriate amount of onion, watercress (or chopped pepper), pepper, dried red pepper, Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, a little cooking oil, others: raw flour, cooking wine, salt.

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. When you pour it into a big basin, the fish and bean sprouts will all be submerged. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.

5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! ! Eat! !

note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

4, I think, pepper and pepper are both fragrant, so it is better to fry them before pouring oil.

(3)

Carp, pepper, pepper, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine knife (sharp knife), pot (iron pot) and basin (deep basin).

1, wash the fish, pay attention to the black film on the inner wall of the fish belly must be cleaned, and then slice it from the tail, split the fish in two, take out the fishbone, and slice it from the tail. The fillets should be large and thin.

2. Add the right amount of salt, pepper noodles and pepper noodles to the fish fillets and mix well. For refreshing taste, add a little sugar and monosodium glutamate, and add a little cooking wine (preferably yellow wine) to marinate for 20~30 minutes.

3. Wash the washed bean sprouts, soak them in boiling water and pick them up for later use.

4. put a lot of oil in the pot (LD is very distressed). When the oil is 90% hot, first put the marinated fish head, fry it and put it in the pot with bean sprouts. Then put a proper amount of fish in the oil pan, slide it open and fish it into the pan with bean sprouts until all the fish slip out.

5. When the pepper is fried in the pot until it is 80% mature, add the pepper segments. When the chilies are deep red, pour the whole pot of oil into the pot with bean sprouts and fish, and then the kitchen will be filled with the smell of boiled fish.

(4) The simplest way to cook fish!

1. Carp washed and sliced. I didn't cut it thin enough, but it was ok.

2. Fish fillets are salty and delicious, not salty and delicious!

3. Drain the water and cook the fillets until they are cooked, not too old, for about three minutes.

4. Use another pot to make oil, a lot of oil, and be sure to soak all the fish fillets.

5. Prepare a large pot of onion, ginger and garlic, and copy bean sprouts.

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

Step 3 fry fish

The most commonly used materials: African crucian carp, green garlic, ginger slices and garlic. Wash the fish and add two garlic in the belly. Stir-fry in oil pan and add a little ginger and garlic. After copying the incense, put the washed fish in the pot. Be careful not to have too little oil, and the fire must be strong after the fish is put into the pot. Stir-fry until the skin of the fish is golden, and then there is a fragrance floating out. At this time, put the fish on one side of the pot and you can see that there is still a little oil at the bottom of the pot. Pour the washed and cut stalks of green garlic into the pot and stir fry a few times. Then put the fish and green garlic together, add salt, monosodium glutamate and some garlic, add a little soy sauce and stir fry a few times, then add water to cook (be careful not to add too much water and the fire should not be too strong). When the soup thickens, add a little green garlic tail. After frying, it can be cooked.

4. Steaming fish in the sea

Fresh fish 1, ginger slices 25g, shiitake mushrooms 25g, yellow wine 15g, sugar, refined salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil and a little pepper ① Scrape fish scales and gills, and wash them for oral administration; (2) Put the fish in a plate, add onion, ginger slices, mushrooms, bamboo shoots and ham slices, add yellow wine, sugar, refined salt, monosodium glutamate and pepper, mix them together, put them on mandarin fish, steam them on high fire for about 15 minutes, and then pour sesame oil on them.

You can add it to refresh yourself.

Remember to adopt it, and agree if you are satisfied.