Eight ways to eat snakehead: operation: 1. The snakehead is peeled, boned and shredded, and carrots, celery and ginger are shredded. 2. Sizing the shredded fish, adding shredded carrots, shredded ginger and shredded celery to make stuffing. 3. Fill the pericardium with spring rolls, make pancakes with a length of 6 cm and a width of 4 cm, and fry them in hot oil until golden brown. Braised snakehead: main ingredients: snakehead ingredients: coriander, dried pepper, onion and ginger. Seasoning: salt, monosodium glutamate and sesame oil. Practice: 1. Boil the vegetable leaves, dried peppers, onion ginger and sesame oil with low heat. 2. Take the mullet out with a knife and boiling water, and add the marinated soup for about 10 minute. 3, black fish dishes, add a little raw soup, sprinkle red pepper foam and coriander foam on the fish. Sauce snakehead: Ingredients: snakehead, onion, ginger and red pepper. Operation: 1. Clean snakehead, cut into pieces, and marinate with wine, salt and bean paste. 2, ingredients onion, ginger, red pepper shredded for use. 3. Add plastic wrap to the pickled snakehead and put it in the microwave for four minutes. After taking out, put the ingredients on the fish. 4. Add a little Lee Kum Kee steamed fish soy sauce, heat the pan, put the oil until it is 100% hot, and pour it on the fish. Lycium barbarum, eggplant and diced black fish: raw materials: eggplant 250g, snakehead 500g, Lycium barbarum15-20g. Method: stir-fry eggplant with oil, cut boneless snakehead into small particles, add cooking wine, salt, monosodium glutamate and starch, stir-fry eggplant with oil for later use, add diced fish when it is almost ripe, soak Lycium barbarum in warm water first, and then take it out of the pot for 5 minutes. Function: Lycium barbarum is cool, improving eyesight and nourishing liver. Efficacy: invigorating spleen, stimulating appetite, promoting diuresis and nourishing liver and kidney. Black fish soup with vinegar and pepper: main ingredient: Bohai Bay black fish 1 strip (500g), auxiliary material: ginger slices, chopped green onion, coriander powder, seasoning: salt, white vinegar, pepper and chicken essence. Cooking method: 1. Slaughter the fish cleanly, and slice the fish in turn to facilitate the taste; 2, sit in a pan and ignite until the oil is hot, fry ginger slices, chopped green onion and fish with a small torch, and then add water to stew for about 20 minutes. 3. Put the fish and soup in at night, sprinkle with coriander powder, add white vinegar, pepper, salt and chicken essence according to personal taste, and adjust the taste. Features: Fish soup is milky white, fresh and refreshing, with a long aftertaste. Ingredients: 1 snakehead, 150g fragrant rice, 20ml egg white, vegetable juice, salt, chicken powder, raw flour, sweet noodle sauce and Chili sauce. Practice: 1. Wash fragrant rice, put it in water and cook it into porridge. Take out the rice and take the soup for later use. 2. Slaughter and clean the fish, slice the fish, size it with egg white, cornmeal and salt, add water to the pot to boil, and then water the fish slices. 3. Pour the rice soup into the pot, add salt and chicken powder to taste, then add vegetable juice to make it emerald green. After boiling, put it into the soup basin, and serve with a dish of sweet noodle sauce and Chili sauce. Shredded fish with red distiller's grains: [raw material/seasoning]: 1 snakehead (about 1500g). Green vegetables 100g. 15g shredded green onion, 10g shredded ginger, 1g pepper, 5g Shaoxing wine, 4g refined salt, 3g monosodium glutamate, 60g white soup, 2 egg whites, 40g wet starch, 50g red distiller's grains and 750g salad oil (edible amount is about 75g). [Production process] 1. Slaughter the black, wash it, remove the two fish on the left, peel it and cut it into 9 cm long shreds, put it in a bowl, add 2g of refined salt, 20g of Shaoxing wine 10g, 20g of wet starch, and stir and size it. 2. Put 5 grams of red distiller's grains, 2 grams of Shaoxing wine, refined salt, monosodium glutamate, pepper, shredded onion and ginger, white soup and 20 grams of wet starch into a bowl to make juice. Heat a wok, add 750g salad oil, heat it to 40%, put in shredded fish, spread it out with chopsticks, pour in a colander, drain the oil, add shredded onion and ginger into the wok, add English sauce, stir fry the shredded fish evenly, put it in a plate, start the wok, stir fry the vegetables and enclose it. Sauerkraut: Sauerkraut, in fact, is not complicated, but it is a bit too demanding for the knife worker. 1. After scaling the snakehead, cut off the fins and tail with scissors. Cut the fish directly without opening the belly, first cut the head, the fish head needs to be treated, the cheek is cut, and then split from the middle. Then cut the fish body into 7-8 cm sections and dispose of the fish belly. Cut the middle of each fish and cut off the main bone in the middle. There are few black fishbones, so there is no need to pick them. Put the processed fish into a small dish, add two egg whites, add salt, cooking wine, sugar, Jiang Mo and a little soy sauce, stir and soak for half an hour. 2. The so-called sauerkraut is the name of Sichuanese. In the south, it is actually pickles, that is, mustard soaked in salt. Wash sauerkraut and cut into sections. 3. add oil to the pot, stir-fry the sauerkraut a few times, and add some chicken essence. When the oil is almost absorbed, pour in the stock and boil it. After the soup is boiled, add fish bones and fish heads, reduce the fire to about 5-7 minutes, then add fish fillets, heat for 4-5 minutes, and add monosodium glutamate, pepper, pepper and so on. (Less spicy), cook for 2 minutes. A plate of fish with Chinese sauerkraut, you're done! Dry-roasted snakehead: 1. Kill fish, scale and belly. According to the former method, the fish body is also 7-8 cm long, but it doesn't need to be cut in half, just add a straight knife. Generally, snakehead can be cut into 3-4 sections, and snakehead weighing more than 2 kg can be cut into 5-6 sections. Of course, snakehead is thicker, 7-8 cm is not needed. 2. Add oil to the pan and fry garlic, then put the fish in and fry. Add salt. When the fish protein is a little solidified, sprinkle with shredded ginger and white sugar evenly. When the sugar melts, the smell of fish will float out. When the oil and water are almost cooked, add the prepared cooking wine, vinegar and soy sauce according to the ratio of 6: 2: 2, add chicken essence and monosodium glutamate, sprinkle a little twelve spices, add dried mushrooms and mustard tuber, and do not add water. The seasoning water of cooking wine will drown the fish. Then turn on a small fire until the soup is completely dry. At this time, you should pay attention to waiting in front of the pot and check it at any time. When the soup is dry and the oil is a little burnt, turn off the fire and serve! In this way, snakehead tastes heavy and is suitable for drinking. The two pieces of meat on snakehead's cheek are the best, so don't miss them. Steamed snakehead: 1, snakehead scales, no need to cut, cut off fins with scissors to open the belly, remove internal organs, put salt on snakehead first, and season with cooking wine, soy sauce and vinegar for one hour. 2. Go to the supermarket to buy a bag of jumbo, put a few Chinese medicines in it, put it in the belly of the fish, pour a little fish seasoning water into the clear water, add some oil, cut a dozen pieces of ginger and put it on the fish, and steam it in a steamer for fifteen minutes. It is very nourishing. Stewed mullet with red bean and wax gourd: characteristics of invigorating spleen, promoting diuresis and reducing swelling. It is suitable for patients with ascites due to liver cirrhosis and edema due to chronic nephritis. Ingredients: 250g fresh snakehead. Ingredients: 500g of wax gourd with skin, 0/00g of red beans/kloc-,and 3 onions. Production technology ① Scales, intestinal impurities and washing fresh snakehead. Wash the wax gourd and slice it. Slice onion ② Put snakehead, onion, wax gourd and adzuki bean into the pot, add appropriate amount of water and stew until cooked. Braised snakehead: Wash the fish after buying it, and cut it into 1 cm thick fish segments, leaving the head and tail for later use. Add ginger, onion, etc. Put it in an 80% hot oil pan, then fry the cut fish pieces in the pan for half a minute (due to the obvious discoloration of the fish, you can't fry them yellow), then add a proper amount of cooking wine, add a proper amount of cold water and salt after stirring, turn the water to low heat after boiling, and simmer for about 15 minutes. Then wash the pot, stir-fry the ginger and onion in the oil pan, add soy sauce, brown sugar and cold water, boil it to make marinade, and pour it on the fish segments on the plate. You can also add Laoganma, Zanthoxylum bungeanum, spiced, coriander and garlic to the marinade according to your own taste. In addition, we should also pay attention to it in winter. If the movements are not so skilled and fast when cooking, it is possible that the cooked fish segments will get cold just after the marinade is done. At this time, it is not easy to taste the marinade. This problem can be solved by preparing the marinade first, simmering it with low fire, and pouring the marinade immediately after the fish section is served. Fish head soup is generally used to make soup except the head and tail. Put it directly into the pot with ginger, onion and other ingredients, and add water to boil. Add the right amount of salt and reduce the heat. When the soup turns white, add tofu (half a piece, cut into rectangular cubes with a thickness of about 2×3 cm and half a centimeter), arrowhead (sliced, if any) and a small amount of kimchi (pre-fried), and then boil it to serve. The ingredients of this soup can also be changed into preserved eggs (1-2, cut into 8- 10 petals). After boiling, add coriander and add appropriate amount of pepper powder to taste. That is, cut the cleaned snakehead into the above-mentioned fish segments, put them in a casserole, add garlic cloves, ginger onions, oil and salt, cooking wine and cold water, and simmer on low heat after boiling. If you want to look better, you can add red pepper and green pepper (cut into small pieces, the ratio of red pepper to green pepper is 1, and green pepper is 3-4) before cooking. Pure black fish soup: it is to make fish segments like the head-to-tail soup mentioned above. Without ingredients, the soup can be eaten for free. When cooking, you can add a small amount of green garlic (cut into filaments horizontally), which not only looks good, but also removes the fishy smell. Remember, all these practices, except the braised black fish at the beginning, can't put colored condiments such as soy sauce and Chili sauce. If you like it because of your taste, you can choose white soy sauce, white vinegar, white sugar, pepper powder and so on. Ensure that the colors in the three elements of color, fragrance and taste can meet the standards. Braised mullet with garlic: main ingredient: one mullet. Ingredients: garlic cloves, dried starch, yellow wine, soy sauce, monosodium glutamate and vegetable oil. Practice: Slaughter the snakehead, gut it and wash it. Dip the fish in dry starch, use 40% hot oil and fry it slightly. Stir-fry garlic cloves in oil and take them out. Put water, yellow wine, soy sauce and monosodium glutamate into the pot, put fried fish and garlic cloves into the pot, simmer on low heat, and add a little starch to collect soup. Tomato black fish fillets: Ingredients: clean black fish. Ingredients: tomato sauce, sugar, salt, monosodium glutamate, a little onion ginger, coriander powder, vegetable oil. Practice: Cut the fish into fillets, marinate them with a little salt and fry them in oil. Stir-fry onion and ginger in oil and take it out. Stir-fry tomato sauce in a pan, pour in fish fillets, add sugar, salt and monosodium glutamate, stir-fry slightly, then take out the pan and put on a plate, sprinkle with coriander powder. The snakehead is eaten three times: 1. Braised fish balls with Chinese cabbage. Ingredients: snakehead (about 2 kg, you can choose 1 kg if you haven't eaten it for three times), Chinese cabbage heart dtk ~ Seasoning: salt, cooking wine, onion ginger juice, fresh soup and starch. Practice: 1. Head, bone and skin of snakehead (reserved for soup) are squeezed into balls, cooked in boiling water pot and fished out. 2. ignite the iron pan, put oil in the cabbage, stir fry and set it around. Pour the fish balls into the pot, add fresh soup (or water) and salt, thicken them out of the pot and pour them into the plate together with the Chinese cabbage. Features: the fish is round and tender, with clear color, suitable for all ages (no thorns). 2. The main ingredients of fish fillets are another snakehead, fungus, mushrooms, winter bamboo shoots, Chinese cabbage, eggs, onions and ginger slices. Seasoning: salt, starch, sesame oil. Practice: 1. Slice the fish obliquely (to prevent the pot from breaking) and use egg white and sesame oil. 2, winter bamboo shoots, sliced mushrooms, fungus, cabbage to change the knife; 3. Put water, salt, onion slices and ginger slices into the pot. After the water is boiled, put the sliced fish into the pot, gently stir with a spoon, take out the fish slices when they float, and control the moisture; 4. Add hot oil to the hot pot. Stir-fry the fungus, mushrooms, winter bamboo shoots and Chinese cabbage (add a little salt), pour in the fish fillets, stir-fry quickly for a few times, and pour some sesame oil. Serve. Features: smooth and tender, rich in color, suitable for all ages (no thorns). 3, vinegar pepper black fish soup ingredients: black fish head, fish bones, fish skin and so on. , ginger, chopped green onion, coriander seasoning: salt, white vinegar, pepper, chicken essence method: 1, iron pan ignition until the oil is hot, fry ginger, chopped green onion and fish with a small fire, and then add water to stew for about 20 minutes; 2. Put the fish and soup into a bowl, sprinkle with coriander powder, add white vinegar, pepper, salt and chicken essence according to personal taste, and adjust the taste. Features: Fish soup is milky white, fresh and refreshing, with a long aftertaste.

The method of pickled beef tenderloin with black pepper introduces the cuisine and its effect in detail: home-cooked recipe technology: fried beef tenderloin with black pepper. Ingredients: 2 pickled peppers, beef tenderloin 150g, black willows 150g, silver buds 50g, a little shredded green pepper and a little shredded red pepper. Seasoning: salt, chicken essence, pepper, cooking wine, starch, salad oil. Teach you how to make black tenderloin with Chinese sauerkraut, and how to make black tenderloin with Chinese sauerkraut is delicious 1. Slice marinated beef tenderloin and remove seeds; Slice beef tenderloin, blanch black tenderloin, and add salt, cooking wine and starch for sizing; Blanch the silver buds for later use. 2. Stir-fry the silver buds in the oil pan, add salt, chicken essence and pepper to taste, put them on the bottom of the plate, stir-fry the beef fillet, fish fillets and pickled peppers in the pan, add salt, chicken essence and pepper to taste, put them on the silver buds and sprinkle with shredded green and red peppers. Tips for making pickled beef tenderloin black: Don't grease beef tenderloin too high, or the meat will be too old. The practice of pan-roasted black fish fillet introduces the cuisine and function in detail: home-cooked menu taste: sweet and sour pan-roasted black fish fillet making material: main ingredient: 300 grams of clean black fish. Accessories: rice bran175g, cooked winter bamboo shoots 45g, flower heads (carrot slices) 5g. Seasoning: 40 g of balsamic vinegar, 40 g of sugar, 5 g of soy sauce 10, refined salt, 5 g of monosodium glutamate, 5 g of Shaoxing wine 15, 0 g of pepper noodles 1 0, 5 g of pickled pepper 10, 5 g of ginger flower, 5 g of garlic slices and 5 g of onion nails. The characteristics of the black fish fillet in the pot: it tastes like litchi, sweet and sour, salty and refreshing. Teach you how to cook black fish fillets, and how to cook black fish fillets is delicious. 1. Cut the washed black fish fillets into slices with a length of 5cm, a width of 2.5cm and a thickness of 0.3cm, put them in a bowl, add 5g of Shaoxing wine, 2g of refined salt, 0g of pepper noodles and 2g of monosodium glutamate, mix well and marinate, then add egg white and dried starch and mix well. Remove the stalks and seeds from the soaked red pepper and cut it into horse ears. The rice cooker broke into pieces the size of walnuts. 2. Cook the wok, add peanut oil to heat it to 50%, add fish fillets, spread oil until cooked, and drain the oil in a colander. After the pot is adjusted, add pickled peppers, ginger flowers, garlic slices, onion slices, flower heads and winter bamboo shoots, stir-fry with remaining oil, cook Shao wine, add soup, add white sugar, soy sauce, refined salt, monosodium glutamate and pepper noodles, add oiled fish fillets, boil to remove froth, add wet starch and add balsamic vinegar, and mix well. 3. Cook the pot, add peanut oil and heat it to 80%. Put it in the pot and stir it in the oil with a spoon, so that the pot will fully expand and fry. When fried to light yellow, take it out with a colander, put it in a heat-resistant tempered glass plate, add 25 grams of hot peanut oil, put it in a tray and serve it quickly with the pot juice, and pour the pot juice into a hot pot. Tip: By changing the main ingredients, you can also make a "pot rattle" and so on. To cook this dish, you can put snail juice in the original shell of rattlesnake and serve it with the fried pot. Pay attention to cut out the meat of the snail shell and cook it in white vinegar to remove the moss and dirt on the surface, so as to form a bright snail shell. The recipe of black fillet of Astragalus membranaceus and its effects are introduced in detail: recipe for invigorating spleen, recipe for eliminating edema, recipe for promoting blood circulation, recipe for nourishing blood and removing blood stasis, recipe for coronary heart disease, and taste: original flavor technology: preparation materials of roasted black fillet of Astragalus membranaceus: main ingredients: 300g of fresh mushrooms, 500g of mullet; auxiliary materials: 20g of Astragalus membranaceus; seasoning: 8g of green onion, 3g of ginger, 3g of salt, and yellow wine 10g. MSG 1g teaches you how to make Astragalus black tablets, and how to make Astragalus black tablets is delicious. First, the snakehead is decapitated, scaled and eviscerated, cut into thin slices, and then starched with salt, onion (minced) and ginger (minced); Decocting Radix Astragali with water to obtain juice of 65438 000 ml; Wash mushrooms and slice them. 2. Stir-fry the mushroom slices lightly, add the water decoction of Radix Astragali, add the black fish fillet after boiling, drop a few drops of cooking wine, and add a little sugar, onion, ginger, salt, etc. Add monosodium glutamate when cooking. Usage: Take with meals. 10- 15 days a day 1 time. Warm Tips-Health Tips: Treat coronary heart disease, chest tightness, palpitation, shortness of breath, fatigue, dry mouth, spontaneous sweating, dizziness and other symptoms. Medicated diet for treating coronary heart disease-Shixiangke: Astragalus membranaceus: Astragalus membranaceus, anti-veratrum, trogopterori and Saposhnikovia divaricata. This paper introduces in detail the cooking style and efficacy of American ginseng black fish pot: the formula of medicinal diet and nourishing the heart and strengthening the body. Taste: original technology: original stewed American ginseng black fish pot raw materials: main material: black fish 2500g. Accessories: American ginseng 30g, Lycium barbarum 20g, seasoning: 65438+ salt 05g, monosodium glutamate 2g. The characteristics of American ginseng black fish pot are tender meat and mellow soup. Teach you how to make American ginseng black fish pot, how to make American ginseng black fish pot is delicious 1. Slaughter raw fish, remove scales and gills, remove internal organs, rinse with clean water, and then cut into large pieces; 2. Wash American ginseng slices and Lycium barbarum with water respectively; 3. Put the fish pieces into the casserole, pour the chicken soup, put it on the fire to boil, and skim off the floating foam on the surface; 4. Add washed slices of American ginseng and Lycium barbarum, cover and cook with low fire for about 65438 0 hours; 5. Open the lid, add salt and monosodium glutamate, and adjust the taste. Tips for making American ginseng black fish pot: this product needs about 2000 grams of chicken soup. If there is no chicken soup, you can use water instead. Xiaopai-Shixiangke: Panax quinquefolium: This product is similar to Veratrum nigrum. Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube. The method of pregnant snakehead fish introduced the cuisine and its effects in detail: private cuisine, formula for nourishing qi and blood, formula for tonifying deficiency and loss, formula for invigorating spleen and stimulating appetite, formula for malnutrition, formula for umami, and the technology of stewing pregnant snakehead fish. The ingredients: eggplant 500g, sea cucumber (soaked in water), fresh shellfish 50g, chicken breast 50g, abalone 50g, shrimp 50g, and accessory: Yulan tablet 25g. Beef tendon (soaked hair) 30g, peas 20g. Seasoning: starch (pea) 18g, egg white 40g, monosodium glutamate 5g, onion oil 10g, cooking wine 10g, salt 7g, peanut oil 30g, onion 5g, ginger juice 5g and vegetable oil 65438. Add egg white, starch and salt into fresh shellfish and shrimps, grab them evenly, smooth them with 50% to 60% hot oil, take them out and dry them for later use. 2. Carve two eggplants into the shape of fish, cut a small mouth to dig out the meat inside, put in the scalded diced meat, and stick some small holes in the eggplants with a thick needle. 3. Add 300ml stock, cooking wine, eggplant fish, onion and ginger juice into the oil pan, simmer thoroughly with low fire, hook 15g wet starch (8g starch and 7g water) into the rice soup, then add onion oil and take out the spoon. Tips for making pregnant snakehead: Because of the oil technology, about 500 grams of peanut oil should be prepared. Cuisine grams: sea cucumber (soaked in water): sea cucumber vinegar grams; Should not be taken with licorice. Abalone: Abalone should not be eaten with chicken, pig and beef liver. Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart. Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together. People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding. Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion. The method of braising black fish in garlic introduces the cuisine and its efficacy in detail: private cuisine edema recipe, dyspepsia recipe, spleen strengthening and appetizing recipe and malnutrition recipe. Taste: garlic fragrance technology: garlic braising black fish making materials: main ingredients: 500g black fish seasoning: vegetable oil 25g, soy sauce 8g, yellow wine 15g, monosodium glutamate 2g, starch (corn) 10g, garlic. 2. Add oil to the wok and heat it to 40%. Add the snakehead and fry for a while, then remove the oil. 3. Add garlic cloves when the oil is hot, stir-fry and take them out; 4. Add water to the pot, add rice wine, soy sauce, monosodium glutamate, snakehead and garlic cloves to boil, simmer until the fish is cooked, and thicken with wet starch.

Raw rolled fish porridge ingredients: snakehead (other fish can also be used), rice practice: 1, snakehead cuts a knife from the back, cuts a piece of meat, and cuts the skin down into fillets, the thinner the better. 2. Mix the fish fillets with shredded ginger, a little cooking wine, salt, black pepper and a little oil. [Gourmet China] 3. Wash the rice, add a few drops of oil, boil the water in the casserole (the ratio of rice to water is three to one), put the rice in, boil it, turn off the fire after ten minutes, and keep it stuffy for half an hour. 4. Boil again. When sticky, add fish fillets, spread them out quickly, cook for four or five minutes, and season with salt. Splendid shredded fish raw materials: big snakehead 1 strip 1500g, pepper 1g, 2 bell peppers, Shaoxing wine 15g, shredded onion 15g, refined salt 4g, shredded ginger 10g. Practice: 1. Slaughter snakehead, wash it, peel and slice it, cut clean oily meat into 9 cm long shreds, put it in a bowl, add 2 g of refined salt, 0/0 g of Shaoxing wine/KLOC-0, 20 g of wet starch, and stir and size it; Cut the bell pepper, mushrooms and egg yolk into filaments. [Gourmet China] 2. 2 grams of refined salt, 5 grams of Shaoxing wine, monosodium glutamate, pepper, shredded onion, white soup and 20 grams of wet starch are put into a bowl and mixed into a sauce. Put the wok on high fire, add cooked lard and heat it to 40% heat. Cut the fish shreds in the pot, add the mushroom shreds and sauce to thicken, and pour in the fish shreds and sauce. Features: "Splendid Fish Slice" has fine knife work, the length of the fish is 9 cm, the lines are even and white, the color is naturally bright, and the taste is smooth and tender. Cooking tip: Choose red and green persimmon peppers to add color to dishes. The key to the success of this dish is to scrape the fishing line with wet oil. Don't break the fishing line, but keep it intact. Raw materials of crispy shredded fish: mullet skin 100g, ham 25g, mushroom 25g, broccoli stalk 10g, ginger, cooking wine, onion, salt, monosodium glutamate, sugar and pepper noodles. Practice: Soak the hair with washed fish skin, then shred it, shred ham, mushrooms, broccoli stalks and ginger, mix the shredded fish skin, shredded ham, shredded mushrooms and broccoli stalks, mix them with cooking wine, onion ginger slices, salt, monosodium glutamate, sugar and pepper noodles, and put them in a pot. Features: fresh and crisp. Sweet-scented osmanthus cornflakes Ingredients: snakehead (I'm too lazy to buy washed and scaled fish), dried sweet-scented osmanthus, corn kernels, red and yellow five-color peppers, shredded ginger and shredded coriander. Method of salt, starch and onion: 1, cut the fish into pieces, and add ginger cooking wine, salt, egg white, starch and oil for pickling and sizing (to protect the fillets). 2. Dice the red pepper. Blanch the corn kernels in boiling water and take them out. 3. Add water starch, pepper, salt and sesame oil and mix well to make a bowl of sauce (reduce the cooking time to make the fish fillets tender). 4. Heat the oil in the pan to 40% heat, gently put the fillets in and flatten them. 5. Leave the bottom oil in the pot and stir-fry shredded ginger and chopped green onion, add diced red pepper and a little water, and add. Finally, dish, sprinkle with dried osmanthus fragrans, chopped chives and parsley to obtain bamboo shoots, black fish soup and black fish soup, wash and cut into sections, wash and cut bamboo shoots for later use, soak them in clear water for half an hour in advance, wipe the bottom of the pot evenly with ginger slices (to prevent the skin from breaking when frying fish), heat oil in the pot, fry them with black fish slices until both sides are golden, then pour in appropriate amount of boiling water, and add ginger slices, red dates and red dates for later use. PS: Add salt to taste when drinking. Because the fish soup is delicious after cooking, but the meat has no taste, so I think it is more appropriate to choose smaller fish to cook the soup. The food raw materials are 500 grams of snakehead, 20 grams of cooked winter bamboo shoots, 75 grams of green vegetables and 65,430 grams of water-borne mushrooms. 5 grams of salt, 25 grams of Shaoxing wine, 25 grams of egg white, 20 grams of starch, 750 grams of cooked lard (the actual oil consumption is 150 grams), 5 grams of onion 10, 5 grams of sugar, 2.5 grams of monosodium glutamate, 7.5 grams of sesame oil, 5 grams of vinegar, 25 grams of chicken soup and 5 grams of ginger. ≮ Food practices ≯ 1. Wash snakehead, chop off the head, cut it from the back, remove the internal organs, keep the fish intestines, take out the fish, cut it into 0.6 cm thick slices, put it in a bowl, and add refined salt. Mixing Shaoxing wine, egg white and water starch for sizing; 2. Put the fish intestines in clean water, pierce them with scissors, remove dirt, remove mucus with refined salt and wash them. Then cut the fish bones into pieces and split the fish head in two. Wash the cabbage and trim the head into an olive shape; 3. Heat the wok with high fire. When the cooked lard is heated to 40% (about 88℃), add fish fillets, cut them into milky white, and then pour out and drain the oil. Put oil in the original pot, stir-fry scallion, bamboo shoots and shiitake mushrooms, add Shaoxing wine, refined salt, white sugar, chicken soup and monosodium glutamate, simmer until cooked, pour in fish fillets, pour in sesame oil, turn the pot over and put it on a plate (put vinegar in the plate first) as cooking; 4. Put the fish head, fish bones and fish intestines together in a boiling water pot, scald them slightly, remove them and wash them. Put it into a wok, scoop in clear water, add Shaoxing wine, onion ginger, bamboo shoots and shrimps, bring to a boil with strong fire, add cooked lard and cook until the soup is milky white, add green vegetable heart and mushroom slices, add salt after boiling, take out onion ginger, put it into a big bowl of soup, and add ham slices as soup dishes. Serve with Jiang Mo and balsamic vinegar. ≮ Gourmet Features ≯ Choose the most plump fillets on both sides of the fish, which are white and delicate. Green and refreshing bamboo shoots and brown and soft mushrooms are added. Bamboo shoots and mushrooms are dry-fried, with dense and chewy texture, and the fish fillets are moderate in thickness, white and tender and refreshing. Boiled black fish fillets Ingredients: 1 black fish (about 800g), soybean sprouts 250g, seasoning: boiled fish seasoning (available in supermarket), cooking wine, onion, ginger and salt. Practice: 1. Wash the snakehead, remove the bones and skins, and cut the fish into pieces and put them in a bowl. Then add cooking wine, salt, chicken essence, appropriate amount of water and a little corn flour, and stir well with the fish fillets until a little tough. 2. blanch the soybean sprouts, pick them up and put them in the prepared soup bowl. 3. Blanch the fish fillets, pick them up and put them in the soup bowl, and cover them with bean sprouts. 4. Put oil in the pot, fry the fish bones and skin together, then add onion, garlic and water until the fish soup turns white. 5. Boil the cooked fish seasoning and fish soup together, and pour them into the soup bowl together with bean sprouts and fish fillets. Making materials of steamed mullet with lemon: main ingredient: mullet 500g, auxiliary materials: lemon150g, celery 50g, coriander 20g, seasoning: vegetable oil 20g, soy sauce15g, sugar12g, pepper 2g and garlic (white skin) 5g. Method of steaming snakehead with lemon: 65438+. 2. Wash and dice celery; 3. Wash coriander and leave leaves; 4. Mix lemon juice, soy sauce, sugar and pepper to make flavored juice; 5. Slaughter snakehead, remove scales, viscera and gills, scrape off the stains in snakehead belly, clean it, evenly coat it with flavor juice, and put it on an oiled plate with lemon slices on it; 6. Add water to the pot to boil, steam the fish on the pot for 10 minute, take out the soup, sprinkle with diced celery and fragrant leaves, and drizzle with hot oil and light soy sauce.

The practice of pickled fish is 1. Cut the fish into pieces. Press the fish section with one hand, and push the other hand close to the upper edge of the fishbone, feel the position of the fishbone, and adjust the direction of the knife in time ... If you can't cut it well, buy more fish to practice. 2 Remove the fishbone. Cut the fish head in half, the fish under the slice, the remaining fish bones ... If you like to eat the bones together, put 3 pieces of fish horizontally and cut them piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fillets will break. 4. Take an egg, pour it with both hands and pour out the egg white for later use. 5. Cut the fish bones into sections, put them into the basin together with the fish head, add salt and cooking wine and stir, then add the egg white and stir evenly, and let it stand for 20 minutes to wait for a while. 6, a pack of sauerkraut can be two packs, if you like, put more. 7. Hot oil in the pot, preferably big oil, but for the sake of ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry ... then add water or broth to boil. 8. First add the fish head and bones and simmer for 5-7 minutes. 9. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can skip them. 10, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish is ready.