Grilled skinned fish

Ingredients: Three pieces of skinned fish, garlic, shredded ginger, cooking wine, shallots, pepper, cumin, oil, salt, appropriate amount.

Method: 1. Wash the skinned fish, remove the head and make a few diagonal cuts on the fish body for later use. 2. Take a bowl, add appropriate amount of salt, pepper, cooking wine [a little is enough], garlic, and shredded ginger, stir evenly with chopsticks, add the skinned fish and marinate for 30 minutes. 3. Take a baking sheet, put tin foil on it, put the marinated fish on it, and sprinkle pepper, cumin, and oil evenly on both sides of the fish. Bake in the oven for 35 minutes (turn the sides once during this time), take out and sprinkle with chopped green onions, and the fragrant grilled skinned fish is ready.

Braised fish with lemon and tomato sauce

Ingredients: Three pieces of grilled fish, garlic, shredded ginger, cooking wine, pepper, salt, lemon, tomato sauce.

Preparation: 1. Wash the skinned fish and make cross marks on the fish body. 2. Take a large bowl, add the skinned fish, add appropriate amount of salt, pepper, cooking wine (a little), garlic, and shredded ginger, stir evenly with chopsticks, and marinate for 30 minutes. 3. Pat the surface of the skinned fish evenly with starch, fry it in a hot oil pan until golden brown, take it out and set aside. 4. Take another pot and add a little oil. When the oil temperature reaches 30-40% hot, add two tablespoons of tomato sauce and one tablespoon of sugar and stir-fry evenly over low heat. 5. Pour in the skinned fish and stir-fry until it is evenly coated with tomato juice. Squeeze in a little lemon juice, sprinkle with a little chicken essence and stir-fry evenly. Turn off the heat and serve on a plate. Tips: This dish is salty and delicious, sweet and sour and appetizing. The meat is crispy on the outside and tender on the inside. The most important thing is to ignore the fish bones.

Stewed Braised Fish

Ingredients: Fresh Braised Fish 2 About 750 grams, 1/2 tablespoon of wine, 1 green onion, 2 slices of ginger, white rice, tea (black tea or Longjing), 1/2 cup each of brown sugar, 2 lettuce leaves.

Method: ① Mix the skinned fish with salt wine and chopped green onion and ginger, rub it all over the body, and marinate for about 20 minutes. ② After the oil is heated to 60% in the pot, add the skinned fish and slowly fry it over low heat (that is, soak it until cooked). After about 2 minutes, take it out and drain the oil. ③Use a ginger wok, put the tea leaves, white rice and brown sugar in the pot, then burn it on a low fire. When the ingredients are smoking, put a piece of wire mesh in the pot (you need to brush a little oil on the mesh), and then Place the fish flat on the net, cover the pot tightly, and smoke over low heat for about 15 minutes. It is ready when the fish body has turned dark brown. Carefully move the fish to a plate (put 2 lettuce leaves on the bottom of the plate) , garnish with vegetable flowers).

Barbecue skinned fish

Ingredients: Several pieces of skinned fish, a little green onion, ginger, half a spoon each of vinegar and cooking wine.

Preparation: Marinate the skinned fish with salt for 1-2 hours and set aside. Shred the green onion and ginger. Method: 1) Fry the skinned fish in oil until both sides turn yellow and take it out; 2) Put a little oil in the pot, add onion and ginger to bring out the fragrance; 3) Put the fish into the pot and add water until the fish is just submerged; After boiling the pot, add vinegar and cooking wine, turn to medium-low heat, simmer for a while and then plate.