Ingredients: peeled fish 1200g, lemon moderate, salt moderate, salad oil moderate, cumin moderate, chili powder moderate

Practice:

1) peeled fish skinned and gutted and washed, in the body of the fish on both sides of the 2 sides of the knife to facilitate marinade into the flavor, sprinkle a little salt and marinade for 10 minutes or so

2) Take the tinfoil matte side, spread a few thin slices of lemon, smear some oil, fish on the pendulum smear some oil, 2 sides sprinkled with a little Aromatic compound seasoning, sprinkle moderate cumin and chili powder, wrapped tight

3) oven in the middle of the 220-250 degrees for about 10 minutes

4) take out, open, (at this time wrapped in the tinfoil on the soup will be out, do not pour it out, just so stay) Then sprinkle the appropriate amount of chili powder and cumin powder on the fish, and put it back into the oven to bake for about 5 minutes

Two, Tai'an fish

Materials: chub, soy sauce, monosodium glutamate (MSG), scallions, ginger, garlic, star anise, peppercorns, dried chili peppers, cooking wine, cornstarch, pickled ginger, soybean paste, fennel.

Practice:

1. Cut the fish into pieces, cover with a small amount of starch and boil in water for one minute, then remove and set aside.

2. Put oil in the pot, boil to 6% heat, put the bean curd and stir-fry, put in the dried chili pepper and stir-fry the red oil, put in the other ingredients and stir-fry, then add the right amount of water and boil, put in the fish pieces and cook for 5 minutes, sprinkle with green onion can be.

Three, taste fish

1. Grass carp will be slaughtered and clean, cut into strips, pots with salt, pepper, cooking wine and other flavors to be used. The meat is cut into dices, mushroom is cut into dices, green onion and millet chili is cut into dices, are to be used.

2. Put salad oil in a net pot, boil to seven mature when the next fish, deep-fried until the color of golden brown, then fish out and drain the oil for use.

3. In the bottom of the pan, add oil and stir-fry the pork, then add the diced mushrooms, ginger and garlic, oyster sauce, chili sauce, and pickled peppers to the pan and stir-fry.

4. Mix the soup and put the fish sticks, add sugar, spicy dew, chicken juice, vinegar, millet chili and green onion grains, see the pot has collected the juice can be sung out, plate a little garnish can be.

Four, green onion yellow croaker

Raw materials:

Yellow croaker, green onion, ginger, salt, soy sauce, cooking wine, vinegar

Practice:

1. yellow croaker clean, knife, evenly sprinkled with a little salt marinade for half an hour.

2. Onion patted and cut into pieces, ginger sliced.

3. Heat a frying pan, add the marinated yellow croaker, fry on both sides until golden, add the ginger slices and scallion segments, pour in soy sauce, cooking wine and vinegar and a small cup of water.

4. Slowly simmer over low heat until the water is almost dry, then cook and serve, garnish with scallions and red pepper.

5, patty fish

Instruments:

Grass carp, small onion, garlic, small red pepper, ginger, pepper, sugar, soy sauce, vinegar

Practice:

1, grass carp cleaned and washed and cut into chunks, green onions, garlic, red pepper, ginger, wash, green onions, garlic, sliced, small red pepper cut, ginger, peeled, cut coarse wire;

2, pan heated up, and cut a little bit of water. p>2, the pan is hot, put a wide range of oil, until the oil is hot, put 2/3 ginger, fry for about 1 minute;

3, ginger fishing out and throw away, will be the fish fish skin down into the pan, high heat will be the fish fried to both sides of the golden brown, fish out, drain the oil to be used;

4, the pot to leave a little bottom oil, re-heat, put the pepper popping aroma, and then into the remaining 1/3 ginger, garlic, red chili, sauteed aroma;

5, into the fish, quickly stir fry a few times, add sugar and a little water, stir fry evenly, and then pour into the soy sauce, a little vinegar, quickly stir fry evenly, sprinkled with chopped green onions, turn off the heat and start the pot.