Spicy perfume fish material [1] Slice catfish or grass carp (2 sides), add a little corn flour, salt, pepper and cooking wine, and knead well for use. [2] Chop ginger (5 pieces), garlic (3 pieces), onion (2 pieces), pepper (15-20 pieces), coriander (a little) and dried pepper (10 pieces) together. Method of making: Heat the oil pan, add [2], add spicy bean paste (2 tablespoons) and stir-fry, then add 3 cups of stock, a little sugar, soy sauce, wine, pepper, a chopped onion and 5 tablespoons of red oil and cook for 15-20 minutes. If the moisture decreases too much, add soup. Boil the soup before eating, then add [1] China fillets, spread them out with chopsticks, turn off the heat, and serve. Roasted steamed fish ingredients: half a fresh osmanthus fish, one for many people. Shredded onion (two onions), shredded ginger, soy sauce, spicy soy sauce, cooking wine, salt and sugar. Methods: Preheat the oven at 425F, clean the fish, coat both sides with vegetable oil, put it in a suitable fish dish, cover it with aluminum foil paper, seal it all around, and bake it in the oven for 20 minutes before taking it out. Remove the aluminum foil and spread the shredded onion on the grilled fish. In another oil pan (medium fire), add vegetable oil and shredded ginger, stir-fry until fragrant, add cooking wine, soy sauce, salt, a little sugar and appropriate amount of water to boil, and pour it on shredded onion and shredded fish. It is very convenient to cook steamed fish in the oven. The fish meat is fresh and tender, and the taste is completely comparable to that of steamed fish. Braised fish raw materials: fish 1LB, 3 slices of ginger, chopped green onion, seasoning: salt, soy sauce, cooking wine, starch fish diced, mixed with salt, cooking wine and soy sauce for 0/5 minutes. * Heat the pan, pour in cooking oil, heat it to 60% to 70%, evenly coat each piece of fish with starch (not too much), and fry in the oil pan until both sides are slightly yellow. Pour out the excess oil, leaving only a small amount. * Add a small bowl of water, a spoonful of sugar and a spoonful of soy sauce and cook together. Try adding some salt. Collect juice over high fire and sprinkle with chopped green onion. Cut into short strips, roll up with bacon slices and bake. Corn fish grain material: 1. Peel and boneless a fish, cut it into fish grains equal to the size of corn grains, add a little dry starch and stir for 2 minutes. Green pepper 1/3, cut into corn kernels. A small bowl of corn kernels (I use frozen ones, so I have to thaw them first) 4. Two spoonfuls of pine nuts. Lycium barbarum is soaked in a spoonful of clear water with soft salt, seasoned with light soy sauce, and soup stock (I also cooked boiled meat today, and the soup stock has just been used, so you can use clear water without soup stock). Practice: 1. Stir-fry the fish and green peppers together in a frying pan and let out the fragrance for later use. Add some oil to the pan, add pine nuts, stir fry over medium heat, add a little salt to the corn, 2. Stir-fry the broth thoroughly. Add freshly fried fish, green pepper and medlar, add 2 tablespoons of stock, stir fry together, add a little soy sauce, stir well and take out. Raw materials for boiled fish: tilapia, catfish, grass carp, silver carp and flower chain (preferably not carp). Ingredients: bean sprouts (or their favorite vegetables), dried red pepper 1 two ginger 1 two Pixian douban, two pepper, a little garlic 1 two pepper, a little cooking wine, a little monosodium glutamate, a little pepper, a little sugar, a little salt, a little chives, a little vinegar and a little extra: raw flour, protein A production method: 1, kill the fish. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the fish head, fish tail and fish steak in another plate and marinate them in the same way. 2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, remove them and put them in a large pot, and sprinkle a little salt according to your personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress and stir-fry until fragrant. Add ginger, garlic, onion, chilli, chilli powder and dried chilli, stir-fry over low heat. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3 ~ 5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put. 4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. When the pepper changes color, turn off the fire immediately and pour the oil and pepper in the pot into the big bowl of fish. Watch out for burns! ! (You can also put pepper and pepper in a large pot, and then pour the oil that has been burned to 90% heat into the pot. ) everything is settled. Another spicy "boiled fish" is out of the pot. Note: 1, the amount of boiled fish should not be too much, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed. Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright. 3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish. After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish. ~