Features: golden color, sweet and salty taste, outside and inside the tender.

Raw materials: yellowtail (can also be used grass carp, carp, etc.) 1 tail (weighing about 750 grams), gold cake, plums 5 grams each, 10 grams of green onion, 10 grams of ginger, 125 grams of sugar, 50 grams of vinegar, 3 grams of salt, 15 grams of cooking wine, soy sauce 10 grams of oil, cornstarch, ginger juice, each in appropriate quantities.

Practice: (1) fish to phosphorus, fins, gills, viscera clean, fish body every 2 cm on both sides of a cut to the fish bone, and then cut 1.5 cm along the bone, so that the fish meat turned up. Gold cake, plum cut small dices with boiling water slightly hot.

(2) put a pot of oil burning 7-8% heat, into the fish hanging starch micro-fire fried through, fishing kitchen plate.

(3) pot to stay in the bottom of the oil is hot, add onion, ginger powder burst incense, onion, ginger powder out, into the soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, boiling water starch made of sweet and sour sauce, poured in the fried fish, in the sprinkle of plums, gold cake can be diced. dish name: sweet and sour fish (Shanghai cuisine) raw materials: fish, ginger, green onion, garlic prepared a little, vinegar, sugar, soy sauce, wet starch, salt appropriate amount of broth 3OO grams, peanut oil 2OOO grams.

Practice: ① fish graver, slightly salted with fine salt, and coated with starch paste;

② frying pan oil, *** frying for 8 minutes, the fish body fried bow-shaped, to the fish body is golden brown, remove into the dish;

③ frying pan to leave a little oil, put the ingredients, thickened after the boil thickening, dripping oil poured on the fish body

sugar and vinegar fish block (without bones)

1, supermarket to buy skinned and boneless fish home cut into pieces. Put the right amount of salt, marinate for 20 minutes into the egg white one, pay attention to not yolk, scratch well.

2, put 4 tablespoons of oil in the pan and heat, fish piece by piece rolled in dry cornstarch to the pan fried. Fry until both sides are browned, then remove from the pan.

3, ginger and garlic minced, green pepper deseeded and cut into pieces. Put a small spoonful of oil in the pan and fry the garlic, put the green pepper and salt and then sheng out....

4, a small spoon of oil in the pan, burst incense ginger, into the fried fish, gently stir a few times.... In a bowl, put three tablespoons of sugar, two tablespoons of vinegar, two tablespoons of cornstarch and a small half cup of water with chopsticks to mix well and pour into the pot. Quickly push the fish pieces with a spatula to coat each piece with the sauce, add the fried green peppers and mix well. This is very tasty, but it's a pain in the ass, and fish without bones is more likely to crumble. If you do not like to eat green peppers can be omitted from the fried green peppers step

4 "sweet and sour fish raw materials: 200 grams of grass carp, 20 grams of canned pineapple, 20 grams of cucumber, 2 grams of red cherries, 100 grams of peanut oil, 12 milliliters of cooking wine, 1.5 grams of salt, 125 grams of sugar, 50 milliliters of vinegar, 40 grams of starch, 8 grams of onions and ginger, 100 grams of broth.

Methods: 1, the fish cut 5 cm square block, in the fish section straight knife graved into a cross flower knife, knife distance 0.2 cm, do not cut the fish skin.

2, fish in a large bowl with fried wine, salt slightly marinated to taste, sticky starch. Spinach Su, cucumber cut into small dice.

3, frying spoon to stay in the bottom of the oil back to the high flame hot, under the onion ginger rice stir-fry a few times, cooking wine, add broth, sugar, salt, rice vinegar, boiling, thickening, to thicken the gravy into the fried oil, into the pineapple, cucumber diced, and quickly turned over a few times, poured in the fish flower, embedded in red cherries that is completed. (Hyperlipidemia, hypertension, coronary heart disease, obesity patients should not eat.)

5 "sweet and sour fish raw materials: yellowtail (also available grass carp, carp, etc.) 1 tail (weighing about 750 grams), gold cake, plums 5 grams each, 10 grams of green onions, 10 grams of ginger, 125 grams of sugar, vinegar 50 grams of salt 3 grams of wine 15 grams of soy sauce 10 grams of oil, cornstarch, ginger juice, each appropriate amount

How to do it: 1, will be removed from the phosphorus of the fish, fins, gills, giblets, cleaned, the fish on both sides of the body at intervals of 2 Cut a knife to the fish bone every 2 centimeters on both sides of the fish body, and then cut 1.5 centimeters along the bone, so that the fish meat turned up; gold cake, prune cut small diced with boiling water slightly hot;

2, the pot of oil burning 7-8% heat, put into the fish hanging starch micro-fire frying through the fish, salvaged from the kitchen plate; pot to stay in the bottom of the oil is hot, add onions, ginger, incense, onions, ginger, fished out, into the soy sauce, sugar, salt, wine, vinegar, ginger, boiled dripping starch into sweet and sour sauce, pouring on the good old fish, and then the water starch to make the sweet and sour sauce.

6 "sweet and sour fish ingredients: a fish, soy sauce, soy sauce, vinegar, sugar, green onions, ginger, pepper, star anise, cooking wine

Practice: 1, the fish washed, drained, cut into fish segments, put in a basin, sprinkle salt, soy sauce, beat an egg, and grab a handful of flour, mix well with your hands, taste fifteen minutes.

2, the fire on the pan, the pan put oil, oil more (used to fry the fish section of the), oil seventy percent of the heat, put into the flavor of the fish section, deep-fried until golden brown out (deep-fried fish leftover oil, poured into other containers, used for the future to deep-frying things with).

3, put new oil in the pot, when the oil is hot, put pepper, star anise and green onion, ginger stir fry.

4, into the fried fish section, and then put the raw pumping, old soy sauce, cooking wine, vinegar and a little water, the fire screwed down, cover the pot and stew, in the middle of the turn over, you can taste the taste, add sugar, vinegar to adjust the flavor. 5, such as fish section cooked, soup collection after the plate. Strong flavor, salty, sweet and sour are all,