Fish recipe 1, boiled fish

Materials

Main ingredients: 1000g grass carp, 500g soybean sprouts, 2 egg whites

Accessories : 2 tablespoons of bean paste, 50g of Sichuan peppercorns, 50g of Sichuan peppercorns, 100g of dried red pepper, 2 green onions, 1 small piece of ginger, half a head of garlic, appropriate amount of salt, a little starch, appropriate amount of rapeseed oil, 4 aniseed, appropriate amount of cooking wine

Method

1. Take one grass carp, remove the scales and internal organs, clean and set aside.

2. Remove the head, tail and middle fin.

3. Stand the fish upright and cut the back with a knife to facilitate the removal of fish meat.

4. Separate the fish meat and fish bones.

5. Use a knife to slice the fish into thin slices one by one.

6. Chop the fish bones into pieces and set aside.

7. Keep the fish head in half for later use.

8. Prepare garlic, peppercorns, Sichuan peppercorns, anise and various types of dried red peppers.

9. Knot the green onions and set aside.

10. Wash the soybean sprouts and set aside.

11. Add a little cooking wine, salt, an egg white and a little starch to the fish fillets, mix well and marinate until set aside.

12. Add cooking wine, egg white and starch to the fish bones and fish heads, mix well and set aside.

13. Add oil to the wok, fry the soybean sprouts until they are raw, and add a little salt.

14. Put the fried soybean sprouts into a container and set aside.

15. Add oil to the wok, add anise, Sichuan peppercorns and peppercorns and fry until fragrant.

16. Take out most of the fried Sichuan peppercorns and Sichuan peppercorns and set aside.

17. Add dry red pepper and fry until fragrant.

18. Add the bean paste and stir-fry until the red oil comes out.

19. Add broth or water, and add the tied onion knots at the same time.

20. Add fish heads and fish bones and bring to a boil.

21. At this time, chop the garlic and set aside, and crush the freshly fried Sichuan peppercorns.

22. After the water boils, use chopsticks to put the fish fillets into the pot one by one.

23. Pour the cooked fish fillets into the container with soybean sprouts, and sprinkle minced garlic and crushed Sichuan peppercorns on top.

24. Take another pot, add cooking oil, add dry red pepper, fry the pepper until fragrant and turn off the heat.

25. Pour the heated oil and chili pepper onto the chopped garlic and peppercorns, and serve.

Method 2, sweet and sour fish

Ingredients

1 500g grass carp, 5g refined salt, 5g balsamic vinegar, 10g sugar, 30g tomato sauce grams, 5 grams of corn starch, 3 grams of MSG, 3 grams of pepper, 5 grams of sesame oil, 50 grams of vegetable oil, 3 grams of cooking wine, 5 grams of minced ginger, 3 grams of minced green onion

Method

1. Wash the grass carp, remove the scales and internal organs; marinate the meat slices with salt, cooking wine, pepper, and minced ginger to taste, then pat the fish fillets with cornstarch.

2. Heat the oil in the pan to 70% heat, fry the fish fillets until they turn yellow, remove and drain the oil; set aside.

3. Put oil in another pot, bring sugar, tomato sauce, white vinegar, salt and 50 grams of water to a boil. Add an appropriate amount of aquatic starch to thicken the gravy into a thick red gravy. Sauce; add the fish fillets and stir-fry for a few times, stir well and then serve.

Method three, braised fish

Ingredients

One fish, minced ginger, minced garlic, chopped green onion, coriander, dark soy sauce, vinegar, cooking wine, sugar, salt

Method

1. Remove the internal organs and gills of the fish, cut off the fins and tail, and cut some oblique cuts on both sides of the fish body; then use kitchen paper to cut the fish as much as possible Drain all the water on the body

2. Put about 50g of oil in the pot. When the 6th layer is hot, add the fish. Fry one side until golden brown. Flip it over. When the other side is also golden, put the fish on a plate.

3. Leave a little oil in the pot, add chopped green onion, minced ginger, and minced garlic and sauté until fragrant. Pour in 1/2 tablespoon vinegar, 1/2 tablespoon cooking wine, 2 tablespoons dark soy sauce, 1/4 tablespoon sugar, and a little Salt, a bowl of water

4. When the water in the pot boils, add the fried fish, simmer over low heat for half an hour, then reduce the soup to a plate over high heat, and sprinkle with coriander