Ingredients: grass carp 500g, garlic 1 piece, beer 250ml, cooking wine 1 spoon, a little onion and ginger, salt 1 teaspoon, pepper 1/2 teaspoons, sugar 1/2 teaspoons and soy sauce/kloc-2 teaspoons.

1. Wash the fish pieces and marinate them with salt, cooking wine, pepper and onion ginger 10 minute; Wash and peel garlic.

2. pat a layer of powder on the surface of salted fish slices.

3. Heat the oil in the pan and fry the fish pieces until both sides are brown.

4. Stir-fry the garlic with the remaining oil in the pot, pour in the fish pieces, beer, soy sauce and sugar, and simmer on low heat until the soup is thick, then turn to high heat to collect the juice.

fillet

Ingredients: fish, Flammulina velutipes, dried pepper, pepper, salt, soy sauce, chicken essence, starch, eggs and shredded ginger.

1. Slice the fish, add salt, soy sauce, chicken essence, starch and an egg, mix well and marinate for 15-30 minutes.

2. Cook Flammulina velutipes, take it out and put it in a soup bowl.

3. Add clear soup, add salt, shredded ginger and chicken essence to taste. After the soup is boiled, add the marinated fish fillets. Jiulian soup is filled with Flammulina velutipes in a soup bowl.

4. Put the oil into the pot. When it is slightly hot, add the dried pepper, stir fry a few times, then add the pepper, and stir fry a few times. Steamed Fish Head with Diced Hot Red Peppers

Ingredients: fresh fat fish head, chopped pepper, ginger, monosodium glutamate, cooking oil, steamed fish, soy sauce.

1. Cut the fish head open, wash the gills, drain the water, and put it in a plate.

2. Spread the delicate chopped pepper evenly on the surface of the fish head.

3. Add Jiang Mo, salt, monosodium glutamate, steamed fish with soy sauce, edible oil and a little water.

4. Put the fish dish in a cold steamer, simmer on low heat, and steam for 8- 10 minutes after steaming.

5, take the pot, pour a spoonful of soy sauce and decorate with shallots. Beer fish

Raw materials: live fish (tender meat is preferred), green pepper, tomato; Salt, cooking wine, peanut oil, beer, soy sauce, soy sauce, oyster sauce, onion ginger, chicken essence, monosodium glutamate.

1. Wash the fish and remove the five internal organs. Wash the tomatoes, green peppers and red peppers and cut them into pieces.

2. light a fire in the pot, pour oil to heat it, and then fry it in the fish.

3. Then, pour oil into the pot, add fried fish, add onion, ginger, green pepper, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt and chicken soup, and simmer for 5 minutes. After the pot is boiled, add tomatoes and sesame oil.

Spicy grilled fish

It's not difficult to cook grilled fish at home. Moreover, the ingredients are fresher, the side dishes are richer, and the restaurant is more affordable and more assured. In short, it's worth a try ~

Specific manufacturing method

Step 1: Prepare the ingredients. Grass carp 1 strip (about 2 kg), appropriate amount of dried pepper (depending on your taste), appropriate amount of pepper, appropriate amount of onion 1 root, appropriate amount of ginger and appropriate amount of garlic. Side dishes: appropriate amount of mushrooms and melon (side dishes are selected according to your own preferences).

Step 2: Cut the dried pepper into sections, and cut the garlic, ginger, onion, mushrooms and wax gourd into sections for later use.

Step 3: Start picking up the fish. Remove the scales, gills and internal organs of the fish (this step can help the fish seller), and then remove the black film and fishing line from the abdomen. Next, use kitchen paper towels to dry the water on the fish surface. Finally, slice the fish and take out the fishbone, as shown in the figure. When cutting fish, you can press the fish with a clean rag, which can prevent slipping. )

Step 4: Make several cuts in the fish, as shown in the figure. (it tastes more like this. )

Step 5: Start pickling fish. Spread a spoonful of salt and 2 tablespoons of cooking wine evenly on the fish, then put ginger slices and onion segments on the fish and marinate for 20 minutes.

Step 6: After the fish is salted, take it out and drain it. Then put it in a baking tray covered with baking paper, as shown in the figure. Next, put it in a preheated oven and bake it at 2 10 degree 15 minutes. (You can turn it once in the middle. )

Step 7: Take it out after roasting, evenly brush a layer of cooking oil on the surface of the fish, and then sprinkle a little Chili powder, barbecue material and cumin.

Step 8: Put it in the oven again and bake at 2 10 degree 10 minute.

Step 9: At this time, boil a pot of water and cook the side dishes, as shown in the figure. (side dishes can also be fried. Personally, I think it tastes fresher after drinking Blanc.

Step 12: Put the grilled fish on the side dish.

Step 13: Start frying. Pour the right amount of oil into the pot. When the oil is hot, add 1 spoon Pixian bean paste, dried pepper and pepper, and stir-fry to get fragrance and red oil.

Step 14: Stir-fry the garlic in the pot to make it fragrant.

Step 15: Pour 1 bowl of hot water into the pot, then add 2 tablespoons of soy sauce, 1 spoon of sugar and a little salt to taste. Turn off the fire after it boils.

Step 16: Pour the sauce on the fish, as shown in the figure.

skill

1. If the fish is large, the roasting time should be extended accordingly.

2. When frying, you can also put the bottom material of the ignition pot, which tastes better.

When eating, it is recommended to eat while heating. Tastes better.

Steamed Wuchang Fish

This dish keeps the original flavor of fish, with simple preparation, complete shape, fish flavor and soup flavor. It is a home-cooked dish with zero failure.

Specific manufacturing method

Step 1: Prepare the ingredients. One fresh Wuchang fish, one ginger, two green onions and a proper amount of red pepper.

Step 2: clean Wuchang fish, remove the black membrane from the abdomen, and scrape the mucus from the epidermis with a knife. Cut onion in half, cut it in half, slice ginger, and shred red pepper for later use.

Step 3: Start pickling fish. First put a spoonful of salt on the inside and outside of the fish, then put a layer of cooking wine on it. Put some onion and ginger slices on fish belly and fish body, and then let them marinate for ten minutes, which can better remove the fishy smell.

Step 4: Put a proper amount of water into the pot. After the water is boiled, put the fish in the pot and cover the pot tightly. Steam for seven or eight minutes, then turn off the heat and simmer for one or two minutes.

Step 5: Prepare an empty bowl when steaming fish. Pour a proper amount of steamed fish, soy sauce and sesame oil into a bowl of juice for later use.

Step 6: After the fish is steamed, take it out of the pot. Pour all the soup out of the plate and remove the onions and ginger from the fish.

Step 7: Pour this bowl of juice on the fish while it is hot.

Step 8: Put shredded onion and shredded red pepper on the fish.

Step 9: Pour an appropriate amount of cooking oil into the pot, burn it until it smokes, and then turn off the fire.

Step 10: Pour the oil on the fish.

skill

1. Steamed fish must be fresh.

2. If the fish is big, steam it for a while. But don't steam for too long, because too long will make the fish old. Usually, fish's eyes are white and protruding, which means the fish is cooked.

In the last step, the oil must be burned to smoke, so it is delicious to pour it on the fish.

Crucian and Bean Curd Soup

This soup is delicious and simple to make, and it is a very convenient soup to make at home.

Specific manufacturing method

Step 1: Prepare the ingredients. A crucian carp, 300 grams of tofu, a small piece of ginger.

Step 2: Clean the crucian carp, and then cut several knives on the fish. Cut tofu into small pieces and slice ginger for later use.

Step 3: Rub a little salt on the crucian carp, then put a spoonful of cooking wine and a few slices of ginger for 10 minutes.

Step 4: put a little oil in the pot. When the oil is hot, put the fish in the pot.

Step 5: Slow fry on low heat. Fry one side until slightly yellow, then turn the other side to continue frying.

Step 6: Put the fried fish into the rice cooker, and pour in about 1500ml of hot water.

Step 7: Select the fish soup function, and then start stewing.

Step 8: stew for about an hour, put the tofu in the pot and stew for another half an hour.

Step 9: Sprinkle a little salt to taste before cooking.

skill

1. Crucian carp must be cleaned, otherwise it will affect the taste.

In order to keep the original flavor of the soup, I didn't add any seasoning, let alone chicken essence.

When adding water, be sure to put hot water.

Don't put salt too early, just put some salt to taste according to your own taste before cooking.

5. If there is no rice cooker, you can use a rice cooker or casserole instead, and the effect is the same. If you stew in casserole, you can shorten the stewing time appropriately.

Chrysanthemum fish

Chrysanthemum fish is a traditional dish. Because of its special knife method, the finished dish is like flowers after flowers. Bright color, sweet and sour, crisp and delicious.

Specific manufacturing method

Step 1: Prepare the ingredients. One grass carp, appropriate amount of onion and ginger, and appropriate amount of tomato sauce. (You can also switch to other fish, as long as the meat is thicker.)

Step 2: Start picking up the fish. Remove the black film from the scales, gills, viscera and abdomen of fish (this step can help fish sellers). After cleaning, scrape the mucus off the fish surface with a knife. This step will make you fishy, and secondly, it will prevent you from slipping when cutting fish. )

Step 3: Cut the head with a knife, cut the tail with a knife, and then pull out the fishing line (remove the fishing lines on both sides). draw

Step 4: Cut off the fish head.

Step 5: press the fish with a dry rag with one hand, and slice one side of the fish with a knife at the fishbone with the other hand. draw

Step 6: The way the fish is cut off. (Cut off both sides)

Step 7: Put the fish skin face down on the chopping block and cut all the bones in the fish belly with a knife, as shown in the figure.

Step 8: Now there is a whole fish left. Let's start cutting petals.

Tilt the knife from the tail and cut it into fillets about 3 ml thick. Note that the first few pieces of fish skin must not be cut off. When cutting the sixth slice, cut off the fish skin. draw

Step 9: Fold the cut pieces neatly and cut them into strips. Be careful not to cut off the fish skin.

Then cut all the fish according to this knife method.

Step 10: Put the cut fish into a big bowl, add 1 spoon of salt, 4 tablespoons of cooking wine, ginger slices and onion segments in turn, then fully catch them and marinate them for 10 minute.

Step 11: Take a slice of salted fish and stick corn starch on its surface. Don't leave out every place.

Step 12: Stick together.

Step 13: Pour cooking oil into the pot and put more oil.

Step 14: When the oil temperature is 50% to 60% hot, put the fish into the pot. In order to fry beautifully and not too hot, pick up the fish with two chopsticks and put the petals down in the pot. draw

Step 15: Turn it over. Then fry until the fish is golden yellow, and take it out for later use.

Step 16: Take a clean small bowl, add 3 tablespoons of sugar, 2 tablespoons of balsamic vinegar, 1 tablespoon of soy sauce, 1 tablespoon of starch and 4 tablespoons of water in turn, and stir into bowl juice for later use.

Step 17: Pour an appropriate amount of oil into the pot, add tomato sauce and stir-fry after the oil is hot, and mix well.

Step 18: Pour the bowl juice into the pot and bring it to a boil. Pour a little corn oil before taking out the pan and stir well. (This will make the soup brighter.)

Step 19: Pour the soup on the fried fish and serve.