Braised Fish Gluten Ingredients: 150 grams of pure herring meat, 15 grams of black fungus, 30 grams of yam, 300 grams of refined oil, 1 egg, green onions, ginger slices, and appropriate amount of fresh soup. Seasonings: soy sauce, rice wine, sugar, monosodium glutamate, a little pepper, and an appropriate amount of water starch. Preparation method 1. Cut the herring meat with clean fish bones into strips and grind it into a paste in a blender. Add an appropriate amount of eggs and water and beat well. Dice black fungus and yam and set aside. 2. Use a small spoon to scoop the stirred herring minced into warm oil, fry until golden brown and set aside. 3. Leave a little oil in the wok, sauté the green onion and ginger until fragrant, add fresh soup, soy sauce, rice wine, sugar, monosodium glutamate and pepper and bring to a boil. Pour in the fish gluten, black fungus and yam. Add starch to thicken the sauce, drizzle with sesame oil and sprinkle with green onions. Fish soup with jade fat Ingredients: 1 roll of Japanese jade fat tofu, 50 grams of green bean wedges, 20 grams of ham, a little refined oil, and an appropriate amount of fresh fish soup. Seasoning: refined salt, monosodium glutamate, white sugar, a little rice wine, appropriate amount of water starch. Preparation method 1. Fresh fish soup method: Fry crucian carp thoroughly on both sides, stew in soup, strain the bones and set aside. 2. Cut the jade fat tofu into 0.5 cm thick slices and cut the ham into 1 cm square slices. 3. Pour boiling water into the pot, add appropriate amount of salt, add jade-fat tofu, ham slices, and green bean wedges and blanch them thoroughly. 4. Pour the fresh fish soup into the wok, add the blanched ingredients, add refined salt, monosodium glutamate, and sugar. After boiling, add water starch to thicken it, and drizzle with a little sesame oil. Ingredients for hibiscus whitebait: 4 egg whites, 20g small whitebait, 5g minced square legs, 250g refined oil, appropriate amount of milk and fresh soup. Seasoning: refined salt, monosodium glutamate, water starch. Preparation method 1. Blanch the whitebait and set aside. Pour a little milk into the egg white and stir evenly. 2. Heat the pot and add refined oil. Pour the stirred egg whites into the cold oil and stir gently. When the oil temperature rises and the egg whites all float, set it aside for later use. 3. Add fresh soup, salt, monosodium glutamate, whitebait and fried egg white to the wok, add water starch to thicken it, take it out of the pot and put it into a bowl, and sprinkle with minced leg legs. Ingredients for shepherd's purse fish fillets: 100 grams of shepherd's purse, 200 grams of clean large yellow croaker meat, appropriate amount of vegetable oil and fresh soup. Seasoning: Refined salt, sugar, cooking wine, water and starch in appropriate amounts. Preparation method 1. Wash and chop the shepherd's purse and set aside. 2. Cut the fish meat from the fish bones into 3 cm wide, 5 cm long, and 0.3 cm thick fillets, sizing them in cooking wine and salt and set aside. 3. Heat the pot and add cold oil. When the oil is 40% hot, add the fish fillets. When the fish fillets are white and broken, take them out and drain the oil. 4. Leave the remaining oil in the wok, add chopped shepherd's purse and fry briefly, add fresh soup, add a little salt, MSG, and sugar, bring to a boil, add fish fillets, add water starch to thicken, and drizzle with sesame oil. Mandarin fish with sesame seeds (1 piece, about 1.25 pounds), white sesame seeds (2 liang), ingredients: salt (3/4 teaspoon), ginger juice, wine (2 teaspoons each), green onion (one tree), Flour slurry: cornstarch (two teaspoons), egg white (two pieces) (1) Remove the scales and internal organs of the mandarin fish, remove the meat and bones, and reserve the head and tail. (2) Pat the fish meat dry, score it into diamond shapes and cut into pieces, add the ingredients and mix well and cook for 30 minutes. (3) Mix the flour paste evenly, dip the fish in the flour paste, then dip it in sesame seeds, put it in 50% boiling oil and fry for three minutes. (4) Heat the oil again, fry the fish until golden brown and serve it on the plate. Dip the fish head and tail into the batter and fry until cooked. Place them on both sides of the fish to make spinach stewed fish. Ingredients: 1 catfish, 100 grams of spinach, 15 grams of red dates, and 10 grams of ginger. Seasoning: 5 grams of salt, 2 grams of MSG, a little pepper, 2 grams of rice wine. Preparation method: 1. Kill and wash the catfish, cut several times across the spine of the fish, wash the spinach and remove the old leaves, peel and slice the carrots, peel and shred the ginger, and soak the red dates. 2. Heat oil in a pot, add shredded ginger and fish breasts, fry over low heat until fragrant, add rice wine, add water, and simmer over medium heat for about 20 minutes. 3. Add spinach, red dates, salt, MSG and pepper, simmer for another 15 minutes and serve in a soup bowl.

Efficacy: Catfish contains unsaturated fatty acids, which can reduce blood lipids, soften blood vessels, and reduce blood viscosity; spinach has the effect of promoting water and aiding digestion, and can also promote gastrointestinal and pancreatic secretion. It is not only rich in nutrients, but also has obvious weight loss effects. Ingredients for diced mapo fish: 1 fresh fish (about 1000g), 1 small piece of fat tofu, 75g minced beef, 30g Pixian watercress, 20g minced red pepper, 10g chili pepper, 10g minced black bean paste grams, 2 grams of pepper powder, 10 grams of soy sauce, 5 grams of ginger, 3 grams of MSG, 2 grams of sugar, 80 grams of salad oil, 30 grams of lard, 15 grams of cooking wine, chopped green onions, water bean powder, dried fine bean powder , appropriate amount of salt, and 20 grams of green garlic section. Preparation: 1. Remove the bones from grass carp meat and cut into 1.5 cm square cubes. Add salt, MSG and cooking wine to taste for a few minutes. Cut the tofu into pieces of the same size, add a little salt to the pot and cook through, drain the water and put it into a soup basin to soak in the original juice for later use. Chop the beef into mince, cut the dried red pepper into sections, cut the ginger and garlic into rice, cut the green onion into pieces, chop the watercress and tempeh into fine pieces respectively. Dried chili peppers are fried and chopped into thin slices. 2. Coat the diced fish with dry and fine bean flour, put it into the boiling water pot and fish it out. Heat oil in another pot, add minced beef, ginger and rice, stir-fry until fragrant, then add Pixian bean paste, minced red pepper, knife edge chili (part), and minced black bean, stir-fry until fragrant and colorful, add a small amount of fresh soup, and then add tofu Slightly roast until the flavor is absorbed, take it out and put it on the bottom of the plate. Then add diced fish, soy sauce, lard, cooking wine, monosodium glutamate, sugar and other seasonings and slowly simmer over low heat to incorporate the flavors. When the sauce in the pot becomes thicker, thicken it with water bean flour and finally add the green garlic section and push it into the pot. Mix well, cover the tofu cubes with the diced fish and the juice, and sprinkle with the chili pepper. 3. Put the wok on high heat, pour a little oil, and when it is 70 to 80% hot, pour it on the chili peppers on the plate to bring out the fragrance, and finally sprinkle with pepper powder and chopped green onion. Serve. Steamed mandarin fish has a light and pleasing color, tastes like crabmeat, and has a rich and fragrant aroma. Ingredients: One mandarin fish (approximately 750 grams), 3 slices of cooked ham (25 grams). 6 slices of cooked bamboo shoots (60 grams), 3 large shiitake mushrooms, 2.5 grams of refined salt, 1.5 grams of MSG, 25 grams of Shaoxing wine, 10 grams of cooked chicken fat, 2.5 grams of ginger slices, and 1 green onion knot. Production process 1. Cut into pieces and clean the mandarin fish and place flat on the cutting board. 2. Use a knife to cut open the fish from head to tail, and then make diagonal slices every 25 cm on the back of the fish, with the knife going as deep as the bone. 3. Take a large waist plate. Add mandarin fish, Shaoxing wine, ginger slices, green onions and cooked ham slices, steam for 15 minutes. 4. After coming out of the cage, remove the onion knots and ginger slices, and pour the original juice into a small bowl. 5. Blanch the mushrooms and bamboo shoots in boiling water, place 3 bamboo shoots on each side of the fish body, place the ham slices and bamboo shoots apart, and cover the mushrooms on the bamboo shoots. 6. Pour the original juice into the wok, add clear soup, MSG, refined salt and cooked chicken, bring to a boil, and pour it over the fish. Serve. Sichuan Bean Drum Fish Ingredients: 450 grams of fresh fish meat. Tongchuan Bean Drum 50g. 500 grams of vegetable oil, 15 grams of green onions, 15 grams of garlic, 10 grams of cooking wine, 5 grams of salt, 10 grams of soy sauce, 50 grams of fresh soup, 2 grams of pepper, 10 grams of sesame oil, and 10 grams of ginger. Preparation method 1. Wash fresh fish. Cut into strips 5 cm long and 1.2 cm wide, mix well with ginger slices, green onion segments, salt, cooking wine, and pepper and marinate to taste. 2. Chop the bean curd into fine pieces, cut the green onion into sections about 3 cm long, and cut the garlic into round slices. 3. Put the pot on the fire, add vegetable oil and heat it to about 200°C. Add the fish strips and fry until golden brown. Remove the oil from the pot. Add a small amount of clean vegetable oil to heat. Add the bean drum and stir-fry until the water is dry. Fry the green onions and garlic slices for a while, then pour in the fish sticks; 4. Add cooking wine, salt, soy sauce, fresh soup, and pepper, stir well and slightly simmer, then reduce to low heat until the juice is thick and almost dry, add sesame oil and start the pot. Plate and let cool. 5. When eating, place the fish strips on the plate, remove the onions and garlic, and pour the original juice on the fish. Serve. Features of Sweet and Sour Carp: The tail fin is raised, the color is like amber, the outside is burnt and the inside is tender, and it has a unique flavor of crispy, sour, sweet and salty. Ingredients: 1000 grams of carp. 10 grams of ginger, 15 grams of green onions, 10 grams of minced garlic, 5 grams of refined salt, 10 grams of soy sauce, 40 grams of sugar, 40 grams of vinegar, 150 grams of clear soup, 60 grams of wet starch, and 100 grams of peanut oil. Production process 1. Remove the scales from the fin fish, disembowel the fish and take out the internal organs. Remove the two gills and wash them. Every 25 cm, first cut straight (1.5 cm deep) and then diagonally (2.5 cm deep) into a knife pattern. 2. Then lift the fish tail to open the knife edge, sprinkle refined salt into the knife edge to marinate slightly, and then evenly apply wet starch all over the fish and the knife edge. 3. Put peanut oil in the wok. When it is 70% hot (approximately 175°C) over medium heat, put the fish tail into the pot and open the knife edge.

4. Use a spatula to hold the fish to prevent it from sticking to the bottom of the pan. Deep fry for 2 minutes. Push the fish to the side of the pan until the fish body becomes a square shape. Fry the fish back down for 2 minutes. Then lay the fish body flat and fry with a frying pan. Push the head into the frying pan for 2 minutes. When the fish is all fried until golden brown, take it out and place it on a plate. 5. Leave a small amount of oil in the wok. When it is 60% hot (about 150°C), add onion, ginger, minced garlic, refined salt, soy sauce, add clear soup, white sugar, bring to a boil over high heat, then add wet starch and mix well. , cook in vinegar to make sweet and sour sauce, and quickly pour it on the fish. Ingredients for boiled fish: Tilapia, catfish, grass carp, silver carp, and flower chain can be used (it is best not to use carp). Ingredients: bean sprouts (or your favorite vegetables) dried red pepper 1 ounce ginger 1 ounce Pixian bean paste 2 ounces peppercorns a little garlic 1 ounce pepper a little cooking wine a little MSG a little pepper a little sugar a little refined salt a little chives a little vinegar a little soy sauce a little more required : Cornstarch and egg whites. A preparation 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, put them into a large basin, and sprinkle a little salt according to personal taste ,spare. 3. Add three times the amount of oil for normal cooking to a clean wok. After the oil is hot, add three tablespoons of watercress and sauté until fragrant. Add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and 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 to 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). 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. When the color of the pepper is about to change, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!! (You can also put the peppers and Sichuan peppercorns on top of the large basin, and then cook until Pour 90% hot oil into a basin) Mayonnaise cod ingredients: 6 pieces of fresh cod, 2 cloves of garlic, 1/2 cup of water, 1/2 tsp of chicken essence, 3 tbsp of mayonnaise, wine, salt, wheat flour, How to make salad oil: 1. Marinate the cod fillets with 2 tablespoons of wine and a little salt for 10 minutes. Then wipe the water from the cod pieces with paper towels and cut each large piece into 3 small pieces. Cut the garlic in half lengthwise and chop lightly with the back of a kitchen knife. 2. Dip the cod pieces in a thin layer of wheat flour. Put 4-5 tablespoons of salad oil in an iron pot, heat over medium heat, add garlic and stir-fry until fragrant. Turn up the heat, add the cod pieces, and stir-fry with chopsticks until both sides turn golden brown. 3． Add mayonnaise and other raw materials for the sauce, turn up the heat and cook until the juice is dry, then turn off the heat. Lemon fish fillet ingredients: 400 grams of clean grass carp, 50 grams of minced celery, 2 fresh lemons, salt, cooking wine, sugar, pepper, egg tuck, white wine, green onions, ginger juice, cooking oil Method: 1. Wash the fish Clean it, cut it into thick slices of the same size, marinate it with onion and ginger juice, salt, cooking wine, and pepper for a few minutes, pat it with flour and dip it in the egg liquid evenly and set aside; 2. Sit in a pot and light the oil until it is 40% hot, then add in Fry the fish fillets on both sides until golden brown and then put them on a plate. Leave the oil in the pan and stir-fry the minced celery. Squeeze in the lemon juice, cook in the white wine, and pour it over the fish fillets. Features: golden color, fragrant on the outside and tender on the inside. Efficacy: Lemon has the effects of promoting body fluids, dispelling summer heat, resolving phlegm and relieving cough, and strengthening the spleen and digestion. West Lake Vinegar Fish Ingredients: 1 700g live grass carp, 1.5g minced ginger, 60g sugar, 50g vinegar, 25g Shaoxing wine, 50g wet starch, 75g soy sauce. Preparation method: 1. Starve grass carp to feed on two sides and three swords to encourage it to eliminate the forage and earthy smell and make the fish firm. Slaughter, remove scales, gills, internal organs, and wash.

2. Split the fish body into male and female parts (including the male part on one side of the back and the female part on the other side), cut off the fish teeth, and cut the male part with a knife at an angle every 4.5 cm starting from 4.5 cm below the jaw. About 5 cm deep), the knife edge is inclined toward the head (five cuts for the first cut). On the third cut, cut off the back of the lumbar fin, use the fish to divide it into two parts, and then cut the thick meat on the ridge of the female penis toward the abdomen. Cut a long knife diagonally (about 4 to 5 cm deep) without damaging the fish skin. 3. Set the wok over high heat, ladle in 1000 grams of water, and after it boils, put the male penis into the pot one after another, then put the female penis side by side, with the fish heads aligned, skin facing up, and cover the pot. When the water in the pot boils again, uncover the lid and remove the foam, turn the pot, and continue to cook over high heat. Cook for about 3 minutes. Use chopsticks to gently prick the lower part of the fish's male penis. If it can penetrate , it’s ready. Leave 250 grams of soup in the wok (skip off the remaining soup), add soy sauce, Shaoxing wine and minced ginger to taste, then take out the fish and put it in a basin. 4. Add sugar, wet starch and vinegar to the soup in the wok, stir with a spoon to form a thick sauce. When it boils and bubbles, immediately remove from the pot and slowly pour it over the fish. Serve. Characteristics of Tomato Sauce Fish Roll: Bright red color, crispy and tender skin, mellow aroma at the front, sweet and sour aftertaste, can be eaten cold or hot. Ingredients: 400 grams of fresh fish. 50 grams of tomato sauce, 50 grams of lean pork fat, 50 grams of wild rice, and 50 grams of mushrooms. 5 grams of salt, 30 grams of cooking wine, 500 grams of vegetable oil, and 10 grams of pepper. 10 grams each of ginger and garlic, 25 grams of egg white, 30 grams of soy flour, 50 grams of fresh soup, 10 grams of sugar, 5 grams of vinegar, and 10 grams of green onions. Production process 1. Wash the fish, wipe away the water, cut it crosswise into blades, add salt, cooking wine, pepper, ginger and garlic to marinate to taste. 2. Chop the pork, wild rice, and mushrooms into fine pieces respectively and put them into a bowl. Add salt, pepper, cooking wine, egg white, and soybean flour and mix well to form a filling. 3. Place the delicious fish fillets on the table, wrap them with an appropriate amount of stuffing, roll them into rolls of the same size, then apply a layer of egg white paste, and put them one by one into the dry bean flour and cover them with fine dry bean flour. . 4. Put the wok on the fire, heat up the vegetable oil, fry it until it takes shape and take it out. When the oil temperature rises, add the fish rolls and fry until golden brown. Drain the oil and pour it out of the pot. Oil. 5. Heat another vegetable oil, add tomato paste and stir-fry until the oil turns red. Add onion and garlic and stir-fry until fragrant. Add fresh soup, salt, pepper, cooking wine, sugar and a little vinegar to taste. When fragrant, stir-fry until fragrant. Dilute the ingredients with water soybean flour to make a second-rate thick sauce, add the fish rolls and stir-fry evenly, and serve. Ingredients for large fish head in casserole: 1 large silver carp head, 50 grams of winter bamboo shoots, 5 sheets of vermicelli, 25 grams of shiitake mushrooms, scallions, sugar color, monosodium glutamate, diced suet, rice wine, ginger slices, sugar, soy sauce, sesame oil, clear soup The appropriate amount of each method: ① Remove the scales and gills from the fish head, cut open the gills and walnut meat with a knife, wash the lower jaw, slightly cut the thick meat with a knife, add soy sauce and soak until the flavor is absorbed. ② Cut the vermicelli into pieces, wash them with warm salt water to remove the sour smell, rinse them with clean water and drain them. Cut the winter bamboo shoots into slices ③ Add oil to the pot. Cook until cooked, add the fish head, fry until both sides turn yellow, decant the oil, add rice wine, cook for a while, add winter bamboo shoots, suet, green onion, ginger, soy sauce, sugar and clear soup, bring to a boil over high heat, then cook over low heat until the fish eyes protrude, the fish skin wrinkles, and the soup turns yellow and thick. Move the fish head to a casserole. ④Add vermicelli, sugar color, MSG, winter bamboo shoots and shiitake mushrooms into the pot and cook together. When cooked, pour in sesame oil, pour into the casserole with fish heads, cook over low heat and serve. Note: The sugar color is made by boiling caramel and water. Steamed yellow croaker Ingredients: large yellow croaker Accessories: broad beans, sorghum wine, rice wine, white wine, fragrant grains, green onion, ginger, pepper, carrot, onion, celery, coriander Seasoning: salt, chicken essence, sugar Cooking method: 1. Wash the large yellow croaker and slice it from the back, cut some onions, celery, carrots, coriander, ginger slices, green onions, add rice wine, white wine, fragrant rice wine, pepper, salt and chicken essence, mix well and pour on the fish, marinate for 20 minutes ; 2. Blanch the broad beans in boiling water and put them on the bottom of the plate. Remove the pickling seasoning from the yellow croaker and put it on the plate. Take a small bowl and pour a small amount of broth, add shredded ginger, sorghum wine, white sugar and chicken essence to make a juice. Pour it over the fish, put it in a steamer and steam it for about 8 minutes, then take it out.

Garlic oil fish main ingredients: grass carp auxiliary ingredients: minced garlic, coriander Seasoning: salt, cooking wine, pepper noodles, green onions, ginger slices, light soy sauce, sugar, vinegar, chicken essence, chicken broth, sesame oil Method: 1. Remove the scales and remove the fish Remove the gills, viscera, and wash. Cut the fish belly in half (but keep the back connected). Put the fish on a plate, add cooking wine, salt, pepper noodles, green onions, and ginger slices and marinate for 10 minutes. Put it in a steamer. Steam on medium for 7 minutes and take it out; 2. Put the light soy sauce, chicken broth, sugar, vinegar, chicken essence and pepper noodles into a bowl and mix into juice, mince the garlic and cut the coriander into sections; 3. Take out the steamed fish. Remove the onion and ginger, pour the prepared juice on the fish, and sprinkle with minced garlic; 4. Set the pot on fire and add oil. When the oil temperature is 70-80% hot, pour it on the minced garlic and add the coriander segments. . Ingredients for fried seabass fillet: seabass accessories: Coprinus comatus, cabbage, egg white, minced wild pepper, green and red peppercorns Seasoning: salt, cooking wine, sugar, pepper, pepper water, chicken essence, water starch, minced garlic, onion Cooking method of ginger joints, stock, chicken fat, and cooking oil: 1. Remove the guts of the seabass and wash it, cut off the head and tail and sizing it with salt, cooking wine, egg white, and starch to taste, wash and cut the Coprinus drumsticks into slices, and pick and wash the cabbage. Clean; 2. Sit in the pot and light the oil. When the oil temperature is 40% hot, add the cabbage, copri mushrooms, salt and chicken essence and fry until cooked. Place the cabbage on both sides of the fish plate and place the copri mushrooms on the plate; 3. Sit down Heat the pot and add oil. When the oil temperature is 40% hot, add fish fillets and slide them out. Leave remaining oil in the pot. Add minced garlic and minced san pepper and stir-fry until fragrant. Pour in appropriate amount of stock, salt, pepper and san pepper. Stir-fry water, sugar, chicken essence and fish fillets evenly, thicken the sauce with water starch, sprinkle in green and red granules, pour in chicken oil, take it out of the pan and pour it into a plate with Coprinus comatus and serve. Features: Bright color, smooth fish meat, crispy and tender mushrooms. Splendid Five Fillet Ingredients: Carp Accessories: Green and red bell peppers, fungus, winter bamboo shoots Seasoning: ginger, green onion, tomato paste, salt, cooking wine, chicken essence, pepper, rice vinegar, white sugar, starch Method: 1. Green and red bell pepper, fungus, Cut the winter bamboo shoots, green onions, and ginger into shreds; wash both sides of the carp and marinate with cooking wine and salt for 10 minutes; 2. Take a container, add starch, water, and oil to make a paste, put it on the pot, light it, and pour in the oil. After it's hot, fry the marinated carp until crispy, take it out and put it on a plate; 3. Put the pot on the fire and add some oil, stir-fry the onion, ginger, green and red bell pepper, fungus, and winter bamboo shoots for a few times, then add tomato paste and salt. , cooking wine, pepper, rice vinegar, and sugar, stir-fry for 1 minute, thicken the sauce and pour it over the fried carp. Steamed cod with winter vegetables Ingredients: cod auxiliary ingredients: winter vegetables, kale Seasoning: pepper, refined salt, soy sauce, cooking oil, stock cooking method: 1. Put the pot on fire and pour in oil. When the oil is hot, add the winter vegetables and stir-fry. Add Soy sauce, cooking wine, pepper, chicken essence, and stock are simmered for a while and set aside; 2. Blanch the kale in boiling water and place on a plate; 3. Marinate the cod with pepper, salt, chicken essence, cooking wine, and Cook for 10 minutes, steam it in a steamer, take it out, place it on the kale, pour the fried winter vegetables and juice on the fish and serve. Braised Hairtail with Spare Ribs Ingredients: Hairtail Fish Accessories: Spare Ribs, Rapeseed Hearts, Mushrooms, Winter Bamboo Shoots Seasoning: Star Anise, Soy Sauce, Vinegar, Salt, Sugar, Pepper, Onion, Ginger, Garlic, Starch Cooking Method: 1. Cut the ribs into sections and use boiling water Blanch it, put it in a pressure cooker, add seasonings and press-cook the mushrooms and winter bamboo shoots and cut them into small pieces; 2. Wash the hairtail fish, drain and fry until both sides are yellow, take it out, leave the bottom oil in the pot, add garlic and star anise and stir-fry until fragrant. , then add the chopped mushrooms and winter bamboo shoots, pour the pork ribs with the soup, add salt, soy sauce, sugar and vinegar to taste, add the hairtail, simmer for 3-5 minutes, add the rapeseed hearts and cook for a while, thicken the gravy , pour sesame oil and serve. Features: It is fragrant and thick, with a special flavor that combines the aroma of pork ribs and hairtail fish. Home-style beer fish Ingredients: carp Accessories: beer, shredded carrots, shredded green peppers, shredded bamboo shoots, shredded mushrooms Seasonings: salt, chicken essence, sugar, mature vinegar, shredded green onions, shredded ginger, starch Cooking method: 1. Slaughter and wash the carp Finally, change the knife and put it into a bowl, add salt, chicken essence and beer and marinate for 10 minutes. Take a small bowl, add an appropriate amount of dry starch, add a little water and vegetable oil and mix it into a paste; 2. Set the pot on fire and pour in the oil. When it is 70% hot, dip the fish evenly in the batter, fry it in the pan until golden brown, take it out, leave some oil in the pan, add shredded green onion and ginger, stir-fry until fragrant, add shredded vegetables in turn, pour in beer, boil and add salt , sugar, chicken essence, vinegar for seasoning, water starch to thicken, take it out of the pot and pour it on the fish.

Ingredients for colorful fish cake: Grass carp Accessories: mushrooms, corn kernels, Western ham, egg white, coriander, green onion, ginger Seasoning: salt, chicken essence, cooking wine, pepper, starch Cooking method: 1. Debone the grass carp and cut into small pieces block, put it into a blender, add egg white, starch, cooking wine, pepper, and chicken essence and beat into a puree, then dice the mushrooms and ham separately, add the corn kernels to the fish meat, and mix evenly; 2. Mix the minced fish meat. Steam in a steamer for 10 minutes. Take a small bowl, add soy sauce, cooking wine, pepper, chicken essence, and stock to make a sauce. Pour it into the steamed fish. Sprinkle shreds of green onion, ginger, and coriander on top. Place the pot on the fire and cook a little. Pour the hot oil over the onion and ginger shreds. Steamed anchovies Ingredients: grass carp Accessories: cucumber, red bell pepper, carrot, celery leaves Seasoning: salt, cooking wine, soy sauce, soy sauce, green onion, ginger Cooking method: 1. Wash the grass carp, remove the head and tail, and put the head on In the plate, cut the fish body from two-thirds in sequence, keep the bottom connected, and place it on the plate with the fish head in the middle. In the cut part of the fish body, stuff carrot slices, cucumber slices, and red bell pepper slices in sequence. Then evenly sprinkle salt, cooking wine, and soy sauce; 2. Place the steamer in a steamer, and after the water boils, steam the fish over high heat for 10 minutes. Remove from the pan and pour in soy sauce, sprinkle with shredded onions, ginger, and carrots, and add celery leaves. Just garnish. Features: Shape like phoenix tail, bright color. Dafuyu Ingredients: Bass Accessories: mutton stuffing, quail eggs, eggs, bell peppers, onions, ginger, garlic Seasonings: salt, chicken essence, sugar, cooking wine, soy sauce, vinegar, pepper, starch, aniseed, sesame oil Cooking method: 1. Take a container, put the mutton filling, add eggs, cooking wine, salt, starch, stir clockwise, then add a little onion, ginger, pepper, and sesame oil and stir evenly; 2. Wash the seabass and mix Fill the fish's belly with the good mutton stuffing, put the pot on the fire and pour in an appropriate amount of oil. After the oil is hot, add the fish and fry until both sides are golden brown. Add the aniseed, green onions and garlic slices and stir-fry until fragrant. Add cooking wine, soy sauce, Season with vinegar, sugar, salt and chicken essence, add an appropriate amount of water, put in the quail eggs and simmer for about 20 minutes; 3. After loading, place the shredded bell peppers and green onions on the fish, and pour a little hot oil on it. Papaya Sea Bass Ball Ingredients: Sea Bass Accessories: papaya, snow peas, mushrooms, wolfberry, red dates, eggs Seasoning: salt, sugar, pepper, ginger, cornstarch, water starch Cooking method: 1. Wash the sea bass and cut it into pieces Shape into a ball, add salt, eggs and cornstarch to make the paste, slice the mushrooms, peel the papaya and cut into thick slices, shred the red dates, soak the wolfberry in water and set aside; 2. Boil water in a pot, add a little oil, and simmer the fish balls and snow peas Remove when cooked, take a small bowl, add salt, sugar, pepper, cornstarch, and water starch to make juice; 3. Put a pot on fire, pour a little oil, add fish balls, snow peas, mushrooms, papaya, red dates, and wolfberry, Pour in the prepared sauce and stir well. Main ingredients of water-soaked fat-headed fish: fat-headed fish auxiliary ingredients: kale, yuba, green onion, ginger, coriander Seasoning: salt, sugar, vinegar, soy sauce, cooking wine, pepper, sesame oil, pepper Cooking method: 1. Wash the fat-headed fish and cut the back Boil, put into the pot, add water, salt, pepper, cooking wine, green onion, ginger, boil for 5 minutes, turn off the heat and soak for 5 minutes; 2. Blanch the kale and put it in a plate, blanch the yuba and put it in the pot. In the middle, take out the fish and place it on the yuba. Take a small bowl and mix it with soy sauce, salt, sugar, vinegar, pepper and sesame oil. Pour it on the fish and sprinkle with green onion and ginger. 3. Heat the oil. Add Sichuan peppercorns and fry until fragrant, then pour it over the fish and add coriander. Qiandao Lake braised fish head Ingredients: fish head auxiliary ingredients: red bell pepper, onion, ginger Seasoning: salt, chicken essence, sugar, shochu, hot sauce Cooking method: 1. Take a container, wash the fish head, put it in, and add ginger Marinate slices, scallions, soju, salt, and chicken essence for 10-20 minutes. Cut the red bell peppers into shreds and set aside. 2. Put a pot on the fire and pour in an appropriate amount of oil. When the oil is 70% hot, add the fish head and fry until both sides are slightly brown. Then take it out, put the onion and ginger into the original pot and stir-fry, add chili sauce, chicken essence, sugar, pour an appropriate amount of boiling water, bring to a boil, then add the fish head and simmer over medium heat for 10-15 minutes; 3. After stewing, put the fish in Take out the head, add soju and water starch to the soup to thicken it, take it out of the pot and pour it on the fish, then sprinkle with chopped green onion and red bell pepper shreds. Features: The soup is milky white and the meat is fresh and tender.

Fish rice soup Ingredients: grass carp meat Accessories: shrimp, mushrooms, cooked carrots, winter bamboo shoots, egg white, coriander Seasoning: refined salt, cooking wine, ginger juice, pepper, chicken essence, stock, water starch, scallion oil, cooking oil Cooking method : 1. Wash, peel and dice the grass carp meat, add refined salt, cooking wine and water starch to sizing it for later use. Wash and dice the shrimps, shiitake mushrooms, cooked radish and winter bamboo shoots. Wash and cut the coriander into fine pieces and set aside for later use; 2. Set aside in a pot Light the fire and pour in the broth. When the pot boils, add shrimps, diced mushrooms, diced cooked radish, and diced winter bamboo shoots. Add ginger water, refined salt, and chicken essence. When the pot boils, add diced fish and stir to disperse; add water starch to form a thin gravy, and pour in Add egg white and scallion oil, heat up the pan, sprinkle in coriander and pepper and mix well. Ingredients for Winter Mushroom Fish Fillet Soup: Grass Carp Accessories: Winter Melon, Coriander, Onion, Ginger Seasoning: Salt, Chicken Essence, Cooking Wine, Pepper, Water Starch Cooking Method: 1. Wash the grass carp and cut it into slices (fish head and Leave the bones in place), wash and peel the winter melon, cut the seeds into pieces, put it into a blender, add an appropriate amount of water and beat until minced, set aside. Add cooking wine and salt to the eggs and stir evenly. Wash and cut the coriander into sections, cut the green onion into sections, and slice the ginger. ; 2. Heat the pan and add oil. When the heat reaches 50%, stir-fry the green onion and ginger slices until fragrant. Add the fish head and bones and stir-fry briefly. Add an appropriate amount of boiling water and cook for 5 minutes. Remove the fish head and bones, leaving only the soup. Pour in Add winter melon puree, season with salt, pepper and cooking wine, thicken with water starch, turn to low heat and pour in egg liquid, add fish fillets, wait until cooked, take it out and sprinkle with coriander and green onion and serve