African crucian carp, scientific name is tilapia

Steamed tilapia

Ingredients: 1-2 tilapia

Ingredients : Ginger slices, shredded green onions, several slices of raw lard or fatty meat, several pieces of fermented wild rice,

Ham slices

Method: Kill the tilapia, cut it open and wash it, cut into two pieces Cut several knives on each side, place in a soup plate or large bowl, top with various ingredients, and steam for about 15 minutes. It's best to dip it in ginger vinegar.

Dry-roasted tilapia:

Main ingredient: tilapia

Ingredients: mustard mustard, fatty pork, red pepper, green onion, garlic cloves, ginger slices, peanut oil, soy sauce, cooking wine, vinegar, sugar, MSG

Method:

Slaughter and wash the fish, cut the mustard into small pieces, dice the fatty pork, and break the red pepper into pieces. Three paragraphs. Then, heat the oil in the pan until it is 80% hot, add the fish and fry until both sides are brown and take it out. Stir-fry the diced fatty pork in the pot, add various ingredients (separately add the potherb mustard), stir-fry briefly and then add a little less water, then add the fried fish, cover it with the potherb mustard, and simmer until there is very little soup. Ready to cook,

Poached tilapia

Ingredients: Tilapia, preferably live fish.

Ingredients: bean sprouts, or your favorite vegetables.

Seasoning: ginger (a big piece, pat loose and slice), garlic (one end, just pat it lightly, no need to cut it), appropriate amount of green onion, watercress (or chopped pepper), Sichuan pepper, dried red pepper, chili pepper Powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil

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

Method:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steak into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, and put them into a large basin. , sprinkle a little salt according to personal taste and set aside.

3. Add three times the usual amount of oil for cooking in a clean wok. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and stir-fry until fragrant. Add ginger, garlic, green onions, and peppercorns. , chili powder and dried red pepper stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3-5 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 the large basin, the fish and bean sprouts are completely submerged. You can check visually. one time). 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 preference for spicy food), 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 pepper changes quickly, turn off the heat immediately and pour the oil and peppercorns in the pot into the large basin containing the fish.

Tilapia in Tomato Sauce

Ingredients: One tilapia (coated with half a teaspoon of salt all over)

One onion (diced)

One green chili (diced)

An appropriate amount of tomato sauce

Method:

1. Fry the tilapia until cooked and remove.

2. Fry the onions and diced green chilies until cooked, add an appropriate amount of tomato sauce, stir-fry briefly and then pour it on the fried fish.

Shacha Tilapia

Ingredients: One tilapia tail, one can of Shacha sauce, two teaspoons of sugar, soy sauce and a little water

Instructions :

1. Fry the tilapia on both sides until golden and half-cooked

2. Add a little soy sauce, then add water until the fish is half covered with water

3. Add two to three spoons of Shacha sauce, and then add two teaspoons of sugar

4. After adding all the seasonings, boil over medium heat for about 5 to 10 minutes, depending on the quality of the fish Depending on the size, roll until the fish is cooked

Tomato Tilapia

Ingredients: onion, ginger, garlic, coriander, 2 tomatoes, tilapia, red pepper

Adequate amount of seasoning salt, rice wine, and American sunflower oil

Cooking method

1. Shred the ginger, cut the onions into sections, slice the tomatoes, slice the garlic, and slice the fish body. Cut and set aside.

2. Heat oil in a pan, put the fish in the pan and cook over low heat for a while.

3. Add salt to taste, then add tomatoes, garlic, ginger, rice wine, chili, and water, cover the pot and simmer for a while. Sprinkle green onions before serving.

Beer Tilapia

Method:

Take a raw tilapia, disembowel it, remove the gills and internal organs, and cut the fish flat without scraping the scales. Cut it into two even halves, and make a few cuts across each half without cutting it off to keep the fish intact.

Sprinkle shredded ginger and other condiments, put it into a hot pot with about three ounces of tea oil and fry it over high heat until the fish scales turn yellow and roll up.

Pour in soy sauce, sprinkle with red pepper, pour in half a bottle of beer, cover the pot and simmer.

Also pay attention to the knife skills for making fish.

When you fish, you will encounter the problem of eating fish, and when you eat fish, you will encounter the problem of cooking. There are many things to pay attention to when cooking and processing fish. Different fish, different methods, have different requirements for the pre-processing of the fish. Especially the processing of both sides of the fish has very specific requirements. Commonly known as "flower knife", it uses different angles of the knife edge, such as forward, backward, and oblique, to draw different patterns on the body of the fish.

For example, 1. Braised whole fish: use a cross knife (that is, use a knife to cut it straight);

2. Burnt or crispy whole fish: use a louver knife (use a louver knife)

3. Steamed whole fish: use orchid knife (use the tip of the knife to score);

4. Boil the whole fish in soup: use a wavy knife (use a straight knife) knife).