Raw material: live fish

Ingredients: fat diced meat, diced mushrooms.

Seasoning: salad oil, bean paste, chopped green onion, minced ginger and garlic, soy sauce, sugar, vinegar, cooking wine, clear soup, water starch and monosodium glutamate.

[production process]

Output: 1. Wash and dry the fish, and make several cuts on both sides of the fish. Heat the pan and pour the salad oil. Fry fish in oil. When you see the fish curling, take it out.

2. Leave some base oil in the pan, stir-fry diced meat and bean paste. When the oil turns red, add diced mushrooms and some chopped green onion, Jiang Mo and garlic, stir-fry and pour in clear soup. Add some soy sauce, vinegar and cooking wine, add fried fish, and then take it out and put it on a plate.

3. Add monosodium glutamate to the pot. Thicken the juice with water starch, pour it on the fish and sprinkle the remaining chopped green onion.

Special attention: wipe the bottom of the pot with ginger slices, and it is not easy to stick to the pot when frying fish.

fish in brown sauce

1. Chop the fish into small pieces (each piece is bigger than walnuts, but not too small, too small and the finished product is too broken).

2. Mix the batter (put a little flour, a little corn flour, one or two eggs, add water and stir. If you are too numb

Annoyed, just batter).

3. Wrap the fish pieces in batter and fry them in an oil pan (there is a lot of oil, fry them first, fry them all, and then oil them.

Color, make the finished product colorful).

4. Put the fried fish pieces into a medium-sized bowl, and put a pepper, an onion, two pieces of ginger and a little aniseed.

Point, pour in the pre-cooked broth, add salt and cooking wine, and the soup is slightly shorter than the edge of the bowl (use materials without broth)

Add a little seasoning water to wine, salt and soy sauce. Finally, steam in a steamer for about an hour and a half. If it's high,

Just press the pot for 40 minutes.

5. Take it out after steaming, remove ingredients such as peppers and pour it into a bowl.

Features: very soft, and the paste wrapped outside the fish is particularly delicious.

Home-cooked dish-braised fish

Ingredients: yellow croaker, lean meat, bamboo shoots, peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate, onion, ginger, garlic, clear soup, lard, sesame oil, star anise and wet starch.

Production: (1) Wash the fish, cut with oblique knife, lean meat, cut bamboo shoots into 6 cm long strips, and cut onion and ginger into sections. Slice garlic. (2) Put peanut oil in the wok, heat it to 80%, fry the fish in the oil until golden brown, and take it out.

(3) Add lard to the wok, heat it to 60%, add star anise, and stir fry slightly, that is, add fat slices of onion, ginger and garlic. Stir-fried bamboo shoots Then add soy sauce, cooking wine, clear soup, boil, add fish, simmer for 15 minutes, add monosodium glutamate and wet starch to thicken the soup, pour sesame oil when the juice is thick, and plate.

Features: The fish is tender and salty, and its coat color is ruddy.