1. Slaughter the fish, wash it, chop off the head and tail, cut it into fillets, and chop the remaining fish chops into several pieces. Grab the fish fillets evenly with a little salt, cooking wine, corn starch and an egg white, and marinate for 15 minutes (fish heads, fish tails and fish chops are divided into plates and marinated 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 watercress (or chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. Add fish head, fish tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add appropriate amount of hot water, add salt and monosodium glutamate to taste. 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 half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when you pour it into the big pot, all the fish and bean sprouts will be submerged, which can be visually observed). Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.

Exercise 2

1. Cut the fish head and divide it in half.

2. Put the fish flat, and use a sharp knife to separate two large pieces of fish from the fish steak.

3. Continue to slice the two big fish into appropriate fillets.

4. Divide the fish steak into three or four sections and put it with the fish head for later use.

5. Put an egg white, a little salt, dried starch and cooking wine into the fish fillet and mix well;

6. Pour a small bowl of salad oil, all pepper and pepper into the pot, and use a small one.

All kinds of boiled fish (20 pieces) are fried slowly.

7. After the pepper changes color, use a shovel to dig out half of the oil and pepper for use.

8. Open the fire, add garlic cloves and ginger slices, and after the fragrance, put the fish head into the pot.

9. Stir fry twice, pour in a small bowl of cooking wine, half a spoonful of salt, and add three or four bowls of boiling water.

10. When the fish head soup is cooked to taste, put the fish fillets flat in the boiling soup.

1 1. Fish fillets will be cooked quickly. Add proper amount of chicken essence, white pepper and salt and pepper powder before taking out the pot.

12. There are baked soybean sprouts in the basin.

13. Pour a series of fish fillet soup into this basin.

14. Finally, pour half a bowl of pepper and oil on it.

Exercise 3

1. Remove viscera and fish scales from the abdomen of live fish, slice, add salt monosodium glutamate, mix well, and let stand for half an hour.

2. Cut the ginger into large pieces and beat the garlic cloves.

3. Heat the cooking oil in the pot, turn off the fire, and add red pepper, ginger, garlic and pepper when the oil is hot.

4. Cook a pot of water with a few red peppers, add bean sprouts, and clip the fish fillets into the boiling water. Turn off the heat after the fish fillets float to the surface. The fish fillets are tender.

5. Reheat the prepared Chili oil and pour it into this pot, and a pot of fragrant, spicy and hemp boiled live fish will serve.

Exercise 4

Delicious Chinese food network recipe ingredients:

Fishtail, Chili, red pepper, bean sprouts, vermicelli

Exercise:

1. Scale the fish tail, cut it into two parts, take out the bones for later use, and then slice the fish fillets.

2. Pour the right amount of oil into the pot. The oil temperature does not need to be too high. Put the freshly picked fish bones in and fry them on both sides. Put the fried fish bones into a pot and stew them into broth.

3. Sprinkle pepper, salt, corn flour and yellow wine into the fish fillets and rub them with your hands to make them more tasty.

4. Boil a pot of water, pour in the fish fillets after boiling, and turn the fish fillets white for a few times. Because they must be scalded with oil, you don't have to worry about the undercooked fillets.

5. Boil the vermicelli in the fish soup, pour in water and bean sprouts and cook for a while, so that these ingredients can fully absorb the delicacy of the fish, pour the cooked fish fillets and bean sprouts into a large plate, and then prepare for the next step.

6. Pour oil into the pot. There must be more oil and a certain oil temperature. Stir-fry red pepper and pepper for a while until the fragrance overflows, and then pour it on the fish.

Exercise 5

The materials are as follows:

Ingredients: fish head, tofu, bean sprouts, ginger, garlic, coriander, shallot, dried pepper, pepper, Pixian bean paste.

Exercise:

Step 1. Cut the fish head into small pieces, wash it, and marinate it with cooking wine, salt, chicken essence and pepper 10 minute.

Step two. Cut the tofu into small pieces, boil the water for later use, and blanch the bean sprouts and pounce on the dish basin.

Step 3: Heat the oil pan, add ginger and garlic until fragrant, add pepper and dried pepper until fragrant, and add Pixian bean paste and stir-fry until red oil is produced.

Step four. Add the marinated fish pieces, stir-fry a few times, cook in boiling water for 5 minutes, add tofu to cook for 15 minutes, and season with salt. Spread coriander and shallots.

Step five. Put oil in the pot, heat the oil, add pepper and pepper, fry and pour it on the fish head [2].

Exercise 6

Composition: 1. Grass carp with scales and fins removed 1 piece, 2.5 kg-3.5 kg (chubby fish can also be eaten by people who like fish heads); 2. One catty of soybean sprouts (copied with boiling water until it is eight ripe for use); 3. A small bag of mustard tuber; 4. Peel off two garlic heads and cut off the roots for later use (twice with a knife); 5. A peeled piece of ginger (about 50 mm square); 6. Appropriate amount of pepper and dried pepper; 7. A small bowl of salad oil;

Production: [3] 1. Chop the fish head and divide it into two halves;

2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife;

3. Continue to slice the two big fish into appropriate fillets;

4. Divide the fish chops into three or four sections and put them together with the fish heads for later use;

5. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand);

You can dismiss:

1. Pour a small bowl of salad oil, all pepper and pepper into the pot, and fry it slowly over low heat;

2. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use;

3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells;

4. Stir fry twice, pour cooking wine for about one night, half a spoonful of salt, and add three or four bowls of boiling water;

5. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup;

6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before taking out the pot;

Finally, the basin can be filled with:

1. Be sure to use a large enough pot (electric hot pot can also be considered) with copied soybean sprouts and mustard tuber inside;

2. Pour a series of fish fillet soup into this basin;

Finally, pour half a bowl of pepper and oil on it.

Exercise 7

Ingredients: grass carp 1.

Accessories: soybean sprouts 300g, egg white 1.

Seasoning: soybean oil 200ml, salt, ginger 1 slice, garlic 10 petal, pepper 15g, dried pepper 100g, cooking wine 10ml, starch 20g, Pixian beans 30g and a little pepper.

Taste: spicy.

Preparation time: 30 minutes

Number of people: 2 people

Cooking time: 15 minutes

Exercise:

1. After the grass carp is cleaned, remove the head and tail, cut the fish into two pieces along the middle bone, and then slice the fish with the skin facing down to make fillets with moderate thickness. Cut the fish bone into sections and cut the fish head in half.

2. Pour an egg white into the fish fillet, add salt, cooking wine and starch and marinate for 20 minutes.

3. Slice ginger and garlic, chop Pixian bean paste, and break dried peppers into small pieces.

4. Boil a pot of boiling water, cook the bean sprouts, take them out and spread them at the bottom of the container where the fish is cooked.

5. Heat the pan, pour in the oil, and slowly fry the pepper for about 2 minutes.

6. Stir-fry dried Chili and bean paste.

7. When the pepper changes color, remove half of the oil and pepper and pepper for later use.

8. Continue the fire, pour garlic slices and ginger into the pot and stir-fry until fragrant.

10. Pour the fish head, fish tail and fish bone, stir well, and heat the water.

1 1. After the water is boiled, put the fish fillets into the pot one by one, stir fry gently with chopsticks, and cook until the fish fillets change color until cooked, about 1~2 minutes. Don't wait too long, or the fillets will not be tender or rotten.

12. Pour the ingredients in the pot and bean sprouts into the bowl.

13. Heat half the oil and pepper in advance (without heating) and pour into the fish fillets.

Exercise 8

Materials:

1 mandarin fish (about 1 000g), 300g of soybean sprouts, 30g of egg 1 piece, 30g of pickled mustard tuber, ginger1slice, garlic 10 petal and pepper 1/2 tablespoons.

250g of cooking oil, cooking wine 1 tablespoon, white pepper 1 tablespoon, salt and pepper powder 1 tablespoon, 3 tablespoons of refined salt and 2 tablespoons of monosodium glutamate1.

Exercise:

1. After killing Siniperca chuatsi, chop off the head, split it in two, separate the fish from the fish bones, slice the fish, and chop the fish bones into sections.

2. Put the egg white into the fish fillets, add salt, starch and cooking wine, and mix well.

3. Wash and pat the garlic cloves, and wash and slice the ginger; Blanch the bean sprouts with boiling water for a few minutes, and wash the peppers for later use.

4. Put all the oil in the wok, heat it, add pepper and pepper, and stir-fry slowly. After the pepper changes color, take out the pepper, pepper and half the oil.

5. Adjust the fire and add garlic cloves and ginger slices. After the fragrance is released, put the fish head and bones in the pot, stir-fry twice, add cooking wine and salt, add appropriate amount of boiling water, and put the fish fillets into the soup after boiling.

6. After the fish fillets are cooked, add monosodium glutamate, white pepper and salt and pepper powder, put bean sprouts and mustard tuber in the basin, and pour the fish fillets and soup together.

7. Finally, pour pepper, pepper and oil on the fish fillets.

Features:

Spicy, attractive and appetizing wine.

The chef knows everything:

Fish fillets should be uniform in thickness and can be cooked intermittently, which is not fresh enough after a long time.