Braised, steamed, deep-fried, boiled fish fillets, pickled fish, tomato squirrel fish, Lu cuisine features realistic image, bright color, tender and crispy, sweet and sour taste. Raw material: 750g of yellowtail. 20 grams of green onions, 20 grams of mushrooms, 20 grams of sliced magnolia, 15 grams of carrots, 15 grams of green beans. 100 grams of tomato sauce, 15 grams of wine, 150 grams of soup, 5 grams of salt, 20 grams of sugar, 20 grams of vinegar, 2 grams of sesame oil, 50 grams of starch, 15 grams of egg yolk, 15 grams of refined flour. Production process 1, the yellowtail scales, gills, viscera, wash with water. 2, to the pectoral and abdominal fins at the knife, the head of the fish cut down, and then from the lower jaw at the knife, the head of the fish split in half, with a knife slightly shoot, pick off both sides of the fish, in addition to clean the chest fine spines, the fish tail is connected to the fish meat on the surface of the agent on the wide wheat flower knife, together with the head of the fish with shaoxing wine. 3, refined salt marinade to taste. Onion, mushrooms, magnolia slices, carrots are cut into cubes, blanch in boiling water 4, frying pan into the peanut oil, medium heat to seven or eight percent of the heat (about 175 ~ 200 ℃ ℃), respectively, will be the fish head, fish dipped in fine flour, dragged in egg yolk liquid. 5, made into a squirrel-shaped fried until golden brown; fish out into the fish plate. 6, frying pan, leave a small amount of oil, tomato sauce frying pan, add diced scallions, diced mushrooms, yucca slices diced, diced carrots, green peas frying, add wine, broth, salt, sugar, vinegar boil, with wet starch hooked into the flow of thickening, add sesame oil, poured on the fish that is complete. 2" Jiangnan squirrel fish Ingredients: crucian carp, a number of fresh grapes, green onions, ginger, garlic, tomato juice, salt, cooking wine Method: 1, wash the fish, in the back of the fish cut a few cuts wipe the right amount of salt in order to taste. 2: Heat oil and add green onion, ginger and garlic. 3, put the fish, both sides should be fried. 4, the fish from the pot, put the fish into the pot with water, tomato juice, cooking wine and other ingredients to cook a good sauce. 5: When the tomato juice is hot, pour it over the fish. 6: Cut the grapes in half and put them on the edge of the plate for decoration. 3" Huaiyang squirrel fish "squirrel fish" Huaiyang famous dishes, but also the level of chef assessment of the provisions of the dish. This dish is made of Mandarin fish, which is deep-fried through the process of picking out spines, changing knives, marinating, and patting powder. Cooking method: slippery Ingredients: Mandarin fish (grass carp can also be) about 1250 grams, 2 honey cherry, 1500 grams of refined oil, 100 grams of vinegar, 100 grams of dry starch, 125 grams of sugar, garlic 5 grams of green onions, ginger 3 grams of salt, wine, pepper, ketchup, wet starch appropriate amount. Production process: 1, cut with the preparation: (1) the fish slaughtered, rinsed clean, chopped off the head of the fish, and then from the back of the fish under the knife, pick out the bone spurs (fish tail and the two pieces of fish body connected), skin down on the pier, graved 0.3 cm or so of the crucifixion knife (obliquity should be depending on the thickness of the fish meat), the fish head with a knife to repair the shape of the gills, from the gills under the cut (the head of the back of the head is connected), rinsed clean with clean water, drained, add salt, wine, pepper marinade for 5 minutes. Rinse with clean water, drain, add salt, wine, pepper and marinate for 5 minutes. (2) ginger, green onion, garlic are cut into meters. 2, cooking procedures: (1) fine salt, wine, sugar, vinegar, tomato sauce, wet starch, green onions, ginger and rice in a bowl, add an appropriate amount of fresh broth, into the sweet and sour gravy. (2) net pot on the fire, add refined oil, burn 70% hot, will marinate the fish and fish head pat dry powder, good shape, into the frying pan, deep-fried until shaped out. When the oil temperature rises to eighty percent of the oil until the skin is crispy, cooked through the fish out, into the strip plate, the whole shape, the two cherries embedded in the eyes of the fish. (3) the original frying pan to stay a little hot oil, pour sugar and vinegar gravy, stir with a hand spoon, see the juice thick fish eye bubbles, sprinkle garlic rice, pour hot oil, the juice baked, poured on the fish immediately on the table. Characteristics of the dish: yellow color, like a squirrel, fluffy and sweet and sour. Key process: (1) When removing the fish bones, do not hurt the meat, and the meat should not have thorns. (2) The knife should be changed evenly, and the skin of the fish should not be broken. (3) after patting the powder can not be parked for too long, should be immediately fried, otherwise the dry starch moisture is easy to change into the knife pattern stick together, affecting the shape. (4) sugar and vinegar gravy three flavors should be integrated, the consistency should be moderate. 1) Fish Head with Scallion and Garlic in Casserole Ingredients: 1 large fish head weighing about 650 grams, 1 green and red chili pepper each sliced, 1 teaspoon of minced garlic, 1 tablespoon of black beans, about 180 grams of cabbage, 2 green onions, a few slices of ginger. Marinade: 1/2 teaspoon each salt and sugar, 3/2 teaspoon cornstarch, pepper to taste. For gravy: 1/4 tsp dark soy sauce, 1/2 tsp salt, 1 tsp sugar, 1 tsp corn starch, 5 tbsp water. Directions: 1: Remove the gills from the fish head, wash and chop the fish head, wipe dry and marinate with the marinade for a few minutes. 2: Wash the black beans and chop the fish head. 2: Wash black beans, drain and chop; wash green onions and cut into pieces. 3, burn hot oil 3 tablespoons, burst incense ginger, garlic, edamame, under the fish head peddle cross, sprinkle into the wine, under a little water, on the cover, fish head cooked to eight mature, shao cai cushion bottom, pouring into the gravy, to be rolled, under the onion and green, red pepper Note: fish head to choose a big fish cloud is more slippery and sweet incense. Fresh fish head, fish eyes shiny, fish mouth full.